Comments on: Rye Lovers Dark Rye Bread!

By: Weekend Bakers

Weekend Bakers — Tue, 26 Mar 2024 11:19:54 +0000

In reply to Joe.

Thank you Joe, for your feedback and suggestion for a fitting pan, which can help other bakers with their baking results too.

Enjoy your ‘Fries roggebrood’ (as a matter of fact, we are going to enjoy it for lunch with some lovely Dutch cheese today :))

Greetings from Holland,
Ed & Marieke

By: Joe

Joe — Tue, 19 Mar 2024 14:55:14 +0000

This recipe worked great using a small pullman pan. I used this one: www.usapan.com/9-x-4…over1170pm
It was the perfect volume for the full recipe. I also put a couple sheets of foil around the top edges to make sure that no steam escaped, even though the pan has a lid. Baked for 10 hours. The only downside is that the loaf is quite large, which makes it more laborious to slice. Thank you for the recipe and instructions! Joe

By: Liz Power

Liz Power — Mon, 12 Feb 2024 18:51:09 +0000

In reply to Paula. Oh that's great, thanks. Just found this site. I'm Dutch born, love roggebrood .

By: Weekend Bakers

Weekend Bakers — Sun, 12 Feb 2023 11:41:39 +0000

In reply to Anna. Thank you so much for all your helpful hints!

By: Anna

Anna — Fri, 10 Feb 2023 20:25:05 +0000

I line the inside of my loaf tin with baking paper (I cut it to the size of the tin, the long sides are covered with the paper, the short sides stay uncovered), put in the dough and then fold the baking paper over the dough, so the baking paper touches the dough and covers it.
Then I put 2 to 3 layers of aluminium foil on the outside of the tin and close everything up. This way the foil doesn’t touch the dough, the bread never sticks to the tin (I can take it out in a neat little package), and everything is still nice and moist.
I love this recipe and come back to it time and time again. I hope this helps the people who, like me, don’t like the foil touching the dough.

By: Earl Kamps

Earl Kamps — Tue, 31 Jan 2023 06:25:50 +0000

We use a Wolf Steam Oven to bake our Dutch Rye Bread. How would you change the cooking process when using a steam oven? We can use pure steam at 210 degrees or also a steam/convection setting at a higher temp. If we just use 210 steam how long would you cook it? Thanks for your help.

By: Maria

Maria — Sat, 08 Oct 2022 15:09:10 +0000

Hello again from Colorado, USA! I wanted to take a look at your rye bread recipe, and it’s similar to how I make it. Though to respond to your musing about using other tins for this dense bread, I have had wonderful luck with using a lidded Pullman tin to produce a moist, consistently uniform, very slice-able loaf of rye. This is the Pullman tin I use: breadtopia.com/store…pan-small/

By: Pieter van Leeuwen

Pieter van Leeuwen — Sun, 30 Jan 2022 14:15:46 +0000

Beste Ed and Marieke
Reasonable success with your recipe, given it was just the first time through. It just didn’t rise at all. Covered with foil dome, baked for 12 hours in a pan sitting in a crock pot set to lowest setting (“LO”) above Keep Warm, with water halfway up the sides of the pan. Slices easily and very tasty. To Americans — found the rye berries at Natural Grocers, then used a blender on pulse to crack them.

(via GT) Redelijk succes met je recept, aangezien het pas de eerste keer was. Het kwam gewoon helemaal niet omhoog. Bedekt met foliekoepel, 12 uur gebakken in een pan in een crock-pot ingesteld op de laagste stand (“LO”) boven Warm houden, met water halverwege de zijkanten van de pan. Makkelijk te snijden en erg lekker. Voor Amerikanen — vonden de roggebessen bij Natural Grocers en gebruikten vervolgens een blender om ze te kraken.

Groetjes uit Florida
Pieter

By: Paula

Paula — Wed, 16 Dec 2020 08:50:20 +0000

In reply to Nili Benazon.

Oh you do need a good, sharp bread knife, mine is a wide, serrated one Mercer Culinary Millennia Wide Bread Knife, Stainless Steel, Black, 10-Inch www.amazon.co.uk/dp/B0…#038;psc=1

By: Paula

Paula — Wed, 16 Dec 2020 08:44:39 +0000

In reply to Nili Benazon.

It doesn’t rise much at all, so it is dense – like pumpernickel but way better than that German variety you can buy. It is delicious. I have made it for my Dutch born husband and I’m going to make some more this week, that’s why I’m here again for the recipe 🙂

By: Paula

Paula — Wed, 16 Dec 2020 08:31:26 +0000

In reply to Nili Benazon.

Hi Nili Try Shipton Mill in the UK www.shipton-mill.com/flour…el-607.htm
I’ve also used their malted cut rye successfully. It’s a good recipe, do keep it tightly wrapped cooking and cooling. The whole berries are extremely hard so I only got a spoonful of rye powder after minutes in my food processor. You’ll need to find the cracked or cut stuff. Hope the UK link is useful. Paula

By: Weekend Bakers

Weekend Bakers — Sun, 06 Dec 2020 16:41:19 +0000

In reply to Nili Benazon. No Yeast! Only expansion from the moisture!

By: Nili Benazon

Nili Benazon — Sun, 06 Dec 2020 16:25:38 +0000

Hello,
I notice there is no yeast in your recipe. I am wondering how the bread will rise with no yeast or sourdough?
Thank you,
Nili

By: Nili Benazon

Nili Benazon — Tue, 01 Dec 2020 21:56:48 +0000

Hello,
I am very eager to make this bread, but I cannot find cracked rye, only the whole rye wheat berries. Would it be a mistake to try it with whole rye wheat berries, must it be cracked? Can I crack it myself?? Is there another name for cracked rye that I could search? I am trying to buy this ingredient on amazon.
Thank you.

By: Hugo De Vries

Hugo De Vries — Wed, 18 Nov 2020 16:43:19 +0000

> Cut into 3-4 mm slices
3 mm (1/8″) is only the thickness of 4 credit cards, so good luck with that. Why would you even want to cut it that thin — are we such delicate creatures now? My “beppe” (Frisian for granny) would cut it in slices at least 8-9 mm, and even so, it would easily fall apart…
But thank you for the recipe and the tips, I now know what I have been doing wrong in the past.

By: Weekend Bakers

Weekend Bakers — Thu, 17 Sep 2020 13:31:51 +0000

In reply to Jennette.

Hi Jennette,
So glad you followed the recipe as described and it turned out just as it supposed to!

Enjoy your baking and eating!

By: Jennette

Jennette — Sun, 13 Sep 2020 01:45:22 +0000

Success! I wasn’t sure it would be. The ‘dough’ was very wet and sticky. And was difficult to roll in the wheat bran. I was tempted to add more flour to dry it up – glad I didn’t!
I ground whole rye grain in a food processor.
Baked as directed for ten hours, and it took half the day to cool.
Great recipe. Thank you!

By: Weekend Bakers

Weekend Bakers — Fri, 11 Sep 2020 15:25:45 +0000

In reply to Sheri. Hope somebody among your friends and / or family will be able to bake this delicious bread for you Sheri!

By: Sheri

Sheri — Thu, 10 Sep 2020 23:17:35 +0000

Where can I buy this bread. Izzio's Bakery in Colorado had this bread and stooped selling it due to Covid-19. It was the only Bread I could eat. Just started eating it in July 2020 and the stopped making it at the end of July 2020. The equipment is stored in their building and id now for Sale. How SadI am a very busy Health Coach and do not have the time to do this.

By: Weekend Bakers

Weekend Bakers — Tue, 17 Dec 2019 11:31:25 +0000

In reply to Alisa Cohen.

Hello Alisa,
It is very hard for us to determine what exactly is the matter. The first two attempts you did not follow the recipe as described and the second time the amounts where not right too. So this will be part of the explanation. When the bread is too dry we sooner would think steam somehow still escaped while cooking the bread. It is not a good idea to open the loaf to test. We never do this. The steam and moisture is essential. We really hope you will be able to try the recipe as described with the right amounts and cooking and cooling times. If this is successful than that is the right starting point for possible small changes.

Hope you will give it another go!