RCI-BR.001.0750.001

Roggebrood

Name: Roggebrood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 1250 g rye flour; 1 tbsp crushed caraway seed; 1 unit sachet dry yeast; ¾ liter boiling water; 350 g sourdough; 2 tbsp salt; 1 unit oil to grease the tin; ⅛ liter water; 2 tsp cornflour

This is a very dark, very heavy rye bread. It is baked as a large round bread and will weigh approxi

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

rye flour
1250 g
crushed caraway seed
1 tbsp
sachet dry yeast
1 unit
boiling water
¾ liter
sourdough
350 g
salt
2 tbsp
oil to grease the tin
1 unit
water
⅛ liter
cornflour
2 tsp

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Roggebrood

Ingredients

Method

What Makes This Variant Distinct