This is good with Pineapple, apricot, or peach Jello.

This is great for breakfast, dinner, or supper.

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.

On the farm it was 8 loaves made 3 times a week plus a pan of buns.  Later, as the family grew smaller in town, 2 pans a week was the norm.