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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Roggebrood (Dutch Rye Bread) Recipe

4.8 stars - based on 9 votes
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This recipe for Roggebrood (Dutch Rye Bread) is from The Brown and Mejeur Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup cracked wheat
1 cup bulgur
2 cups boiling water
1 cup whole wheat
1 cup dark rye flour
1/3 cup molasses
1 tsp salt
1 tsp baking soda
Directions:
Directions:
1. Preheat oven to 200º

2. Mix cracked wheat and bulgur together and add boiling water. Stir and let set until cool.

3. Add whole wheat and rye flour. Mix in molasses; you can add more molasses if desired. Stir in salt and soda. If the dough seems too dry, add a little water.

4. Grease loaf pans: 3 small or 2 medium; pour in batter. Bake at 200 for 3 1/2-4 hours.
Personal Notes:
Personal Notes:
**Serve with Dutch cheese (spiced cheese) for a tasty snack.

**Dutch roggebrood is a solid loaf of unleavened rye bread.

 

 

 

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