We don’t know why this bread is called Roggesbrood, the Dutch word for rye bread (the recipe calls for cracked wheat flour), but we do know why it has become a family treat--caraway cheese or peanut butter make excellent toppings. Although finding cracked wheat flour in our part of the U.S. has been a challenge, Canadian stores are more accommodating.
2 cups cracked wheat flour
3/4 cup dark molasses
1 tsp. soda
1 tsp. salt
2 cups hot water
1 1/2 cups white flour
Mix the first four ingredients with hot water.
Add flour and mix well.
Pour into a greased loaf pan, cover with foil.
Bake at 325ºF for 1 1/2 hours.
Cool for about 10 minutes, leaving foil on.
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