Roggebrood - Rye Bread

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READY IN: 4hrs
Recipe by mollypaul

This dough also works to make 4 dozen roggebroodjes (rolls) when shaped into balls and placed on a greased baking sheet. Brush with egg white and sprinkle with poppy seeds; bake for 20 minutes. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Soften yeast in water.
  2. Add milk, butter, salt, sugar and flours.
  3. Knead until smooth and elastic.
  4. Cover and let rise in a warm place until double in bulk.
  5. Punch down, shape into loaves and place in greased bread pans; let rise again until doubled.
  6. While dough is raising, preheat oven to 375°F.
  7. Bake for 20 minutes, reduce heat to 350F and continue baking for an additional 40 minutes.
  8. Turn out onto cooling rack.

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