Bake fresh Vienna Bread with Bakeries. Serve a variety of tasty Vienna Breads in your business with our customisable dough bases.
There’s nothing quite like Vienna bread, with its golden, crusty top and soft, fluffy interior. The recipe for making Vienna bread is pretty straightforward as well, if you’re looking to bake your own bread.
However at Bakeries, we’ve already made the Vienna bread dough from scratch, so there’s no need for you to waste time perfecting the recipe and sourcing different ingredients – it’s all done for you.
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We make all of our dough from scratch and never compromise on quality. If you’re looking to bake amazing Vienna breads with ease, our Bakery products are the perfect solution.
Vienna bread is a European classic known for its crisp, golden crust and soft interior. With a hint of sweetness, it offers a delightful balance of flavours and textures. Variations include classic white, wholemeal, multigrain, and German Rye Vienna, catering to diverse tastes and preferences.
There’s something truly captivating about Vienna bread that has made it a popular staple the world over. The crust, with its enticing crunch, contrasts perfectly with the tender and airy loaf within.
Easy Vienna Bread
But it’s not just this delightful contrast that sets Vienna bread apart. From the classic white Vienna, to the hearty German Rye Vienna that embraces a rustic charm, there’s a loaf to suit every preference. Whether enjoyed fresh from the oven or toasted to perfection, the taste is pure satisfaction.
To save time and money, our bakers have already done the hard work of sourcing ingredients and making the dough for you!
By using ’s versatile Vienna dough, baking a range of Vienna breads will take minimum effort. Simply follow the preparation instructions on our method sheet.
Sol Breads Organic Campagne Vienna Loaf (720gm)
There’s so many variations that you can bake with our Vienna dough bases. You can choose to go for either a classic loaf or something more creative like a focaccia or savoury twist – it’s completely up to you!
By using our versatile and customisable Vienna dough bases, you can create a wide range of breads that your customers will love. A Versatile Solution
The same dough bases that you use to bake our range of Vienna bread loaves are the same dough bases used to make the creative variations listed above. This means you can extend your product range by simply using one or more of our Vienna dough bases.
Damper, A Three Ingredient Campfire Bread
Let’s save your bakery or food business time and money by using our range of convenient and versatile doughs that you bake fresh. Contact the team at Bakeries today.
Bruce was a great help and made the training a lot of fun. I was pleasantly suprised how easy it was to make the spinach and feta logs, the scroll look and tasted fantastic.
“I have used products for almost a year and they are always consistent and great quality. Jamie visits regularly and is always friendly and willing to help make our bakery better with new product ideas.”
Crusty Vienna Loaf Recipe
“The best service I have ever received from a supplier! I’m honestly so happy I came across and Mark, I couldn’t imagine a better product and a more supportive and friendly Rep! 5 Stars”Stir the yeast and warm water together in a warmed bowl. Tip in 300g of the flour and stir until you have a sticky batter. Cover with a plate and leave for at least 2 hours or overnight.
Once the sponge has rested pour the cold water into the yeast batter and mix it to roughly combine.Measure the remaining flour, salt and sugar into a large warm bowl and tip in the yeast batter. Stir so you have a soft and sticky dough, cover and leave for 15 mins to allow the flour to absorb the mixture.
Next rub 2 tsp of oil on the work surface and form it into a circle roughly twice the area of your hand. Pour 2 tsp of the oil on the top of the dough and rub it over and down the sides so you can scoop out the dough without it sticking. Put the dough on the oiled surface and knead for 40 seconds. Place back in the bowl, cover and leave for 45 mins, kneading it briefly twice more in that time.
Sourdough Vienna Wildgrain 720g
Lightly flour the work surface and place the dough seam-side up on it. Pat it out into an oval about 20cm. Roll it up very tightly and then roll into a long sausage shape, pressing the ends into points. Place the dough seam-side down on a baking sheet. Cover with a clean tea towel and leave for another 45 mins or until doubled in size.Pre-heat the oven to 200°C and place a small ovenproof dish of water at the bottom to create a steamy environment. Brush the dough with milk and sprinkle poppy seeds (optional) and with a serrated knife slash along one side. Bake for 20 minutes then reduce the heat to 180°C, and bake for a further 15-20 minutes till golden brown.As all ovens differ, it might need longer, I like to turn the loaf over to make the underneath just as crusty. Cool on a wire rack.
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