Dark Bread - The Netherlands

This is a wonderful bread, it is dense and aromatic, with a crunchy crust. It is very easy to make, even if you are not so familiar with baking breads. Having a bread maker at home makes it even easier, but to be honest, I love the kneading part; it’s relaxing and very therapeutic. I invite you to try it out!


• 12 oz. (340g) rye flour

• 5 oz. (140g) all-purpose flour

• 1 pkg. active-dry yeast (2 ¼ tsp.)

• 1 tsp. sugar

• 1 ¾ c warm milk

• 1 tsp. salt

• 1 tbs. soft butter

Dissolve the yeast together with the sugar in half of the milk.

In a large bowl combine the two sorts of flour and make a well in the center. Pour in the remaining milk and stir in the yeast mixture.
Work in the flour; add salt and finally the butter.
Knead the dough on a floured surface for 10 minutes until smooth and elastic.
Place in a greased bowl, cover with a damp kitchen towel and set aside at a warm spot (or in the oven at the lowest temperature) for about 2 hours or until double.

Punch the dough down and form to a ball. Place on a greased baking sheet, cover and let rise for 20 minutes.
Preheat the oven to 390° F (200°C).
Bake the bread for about 25 minutes. The surface should be brown and crunchy and the bread should sound hallow when tapped.

My favorite way to eat this bread is with a little bit of salted butter and chives!


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