Fries Roggebrood

Fries Roggebrood (Dutch Rye Bread)

A dense, dark rye bread from the northern Netherlands, sweetened with molasses and studded with raisins, perfect for breakfast or with cheese.

Prep

30 min

Cook

75 min

Total

105 min

Serves

1 loaf

Difficulty

Medium

Recipe ingredients

• •350 g (12¼ oz) rye flour, choose a fine or medium grind
• •150 g (5¼ oz) bread flour, or all-purpose flour for structure
• •10 g (2 tsp) salt
• •7 g (2¼ tsp) instant yeast, or 21 g fresh yeast, crumbled
• •30 g (2 tbsp) molasses, or Dutch dark syrup (stroop); adds color and sweetness
• •300 ml (1¼ cups) warm water, about 40°C / 105°F
• •100 g (3½ oz) raisins, optional, but traditional; soak in warm water for 10 minutes then drain

Steps

1. 1 In a large bowl, whisk together the rye flour, bread flour, salt, and instant yeast. If using fresh yeast, dissolve it in a few tablespoons of the warm water first.
2. 2 Stir the molasses into the remaining warm water until dissolved. Pour the liquid into the dry ingredients and mix with a wooden spoon or dough whisk until a sticky, shaggy dough forms. Rye dough will not become smooth like wheat dough; it's fine to have a rough, tacky texture.
3. 3 Fold in the drained raisins (if using) until evenly distributed. Cover the bowl with a damp cloth or plastic wrap and let rise at room temperature for 1 to 2 hours, or until the dough has noticeably puffed up (it may not double, but it should become airy).
4. 4 Grease a 23 × 13 cm (9 × 5 inch) loaf pan with butter or oil. Scrape the dough into the pan, using a wet spatula to press it evenly into the corners. Smooth the top with wet fingers.
5. 5 Cover the pan loosely with a damp cloth and let rise again for 30 to 45 minutes, until the dough reaches the top of the pan.
6. 6 Preheat the oven to 175°C (350°F). Place the loaf in the oven and bake for 60 to 75 minutes, until the internal temperature registers 96°C (205°F) on an instant-read thermometer, or until tapping the bottom of the bread (remove from pan) gives a hollow sound.
7. 7 Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. The bread is very dense and moist; slicing thin is best.