Roggebrood
May 13, 2006 10:28:39 GMT -8
Post by short62 on May 13, 2006 10:28:39 GMT -8
Roggebrood
Rye Bread
There are as many recipes for roggebrood as there are bakers, and more. One of the most popular varieties is the black, very grainy, Frisian variety, commercially made by such Dutch firms as Bolletje and Van der Meulen, Voortman in Canada. Because of its ingredients, this variety of roggebrood is not that easy to copy in a regular kitchen.
450 grams cracked rye - 1 lb.
1 tbs salt
1 tbs baking soda
2 dl boiling water - 7/8 cup
180 dl apple butter, thick syrup or molasses - 2/3 cup
Grease a loaf pan. Mix rye, water, salt and soda and knead into a thick dough. Add a bit of water, or more rye if necessary. Put into the loaf pan and cover well with foil. (grease the side which touches the dough). Bake in a preheated oven at 130ºC/255ºF for two to three hours.
My grandfather, who was a baker in the village of Sybrandaburen in the early decades of the 20th century, used to chase his sons away when making such ‘bôle.’ According to family tales he used some very ‘original’ additives to deepen the black tone of his ‘bôle’. But then, my other grandfather, also a baker, had his own explanation on how best to put ‘bigareaux’ (candied fruit) on fancy cakes… - Tjeerd W. Hulstra
Rye Bread
There are as many recipes for roggebrood as there are bakers, and more. One of the most popular varieties is the black, very grainy, Frisian variety, commercially made by such Dutch firms as Bolletje and Van der Meulen, Voortman in Canada. Because of its ingredients, this variety of roggebrood is not that easy to copy in a regular kitchen.
450 grams cracked rye - 1 lb.
1 tbs salt
1 tbs baking soda
2 dl boiling water - 7/8 cup
180 dl apple butter, thick syrup or molasses - 2/3 cup
Grease a loaf pan. Mix rye, water, salt and soda and knead into a thick dough. Add a bit of water, or more rye if necessary. Put into the loaf pan and cover well with foil. (grease the side which touches the dough). Bake in a preheated oven at 130ºC/255ºF for two to three hours.
My grandfather, who was a baker in the village of Sybrandaburen in the early decades of the 20th century, used to chase his sons away when making such ‘bôle.’ According to family tales he used some very ‘original’ additives to deepen the black tone of his ‘bôle’. But then, my other grandfather, also a baker, had his own explanation on how best to put ‘bigareaux’ (candied fruit) on fancy cakes… - Tjeerd W. Hulstra