Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century, that was brought to Denmark by a baker on strike who was visiting Vienna to learn new techniques, and then modified it to make it his own. The Vienna process in part used high milling of Hungarian grain, cereal press-yeast for leavening, and care and thought in the production process. In the 19th century, for the first time, bread was made only from beer yeast and new dough (no old dough). The first noted or applauded example of this was the sweet-fermented Imperial "Kaiser-Semmel" roll of the Vienna bakery at the Paris Exposition of 1867. These sweet-fermented rolls lacked the acid sourness typical of lactobacillus, and were said to be popular and in high demand.

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