Comments on: Rye Lovers Dark Rye Bread!

By: Weekend Bakers

Weekend Bakers — Sat, 12 Jul 2025 12:16:39 +0000

In reply to Kees docter. Hello Kees, Thank you for sharing your very interesting method. That is a lot of oven time in total. But totally worth it of course.

By: Kees docter

Kees docter — Fri, 11 Jul 2025 21:08:35 +0000

3300 gram cracked rye
32gram diastatic malt
3500 water

In oven in pan with lid for 10 hours at 350 F and after couple hours oven temp back to 250 F

after it comes out the oven add 1000 gram water over the top

And cool it down 5-6 hours later put the rye in the mixer add
1400 gram rye sour and
100 gram salt.
20 gram calcium propionate
Approx 700 water
to make it workable after the mix when it looks mixed well scale the dough on wet table 600 grams and make Squair bricks, roll it through the wheat bran and put 5 or 6 in Pullman loaf pan.

Let it rise for 2-3 hours and bake another 8 hours at 350 and down to 250.

After the total of 8 hours let it cool down till handeble and flip the Pullman pan over.

And there you go.

Let it cool down and pack them.

Good luck

No wheat is used other then wheat bran

By: Weekend Bakers

Weekend Bakers — Thu, 12 Sep 2024 15:13:58 +0000

In reply to Phoebe.

Hello Phoebe,
The wheat flour provides a little bit of gluten to hold the mass together, but it will be OK to use 50 grams of fine rye flour instead. It feels a bit like working with clay anyway.
Hope it will be a success, the bread is delicious!

By: Phoebe

Phoebe — Wed, 11 Sep 2024 05:46:26 +0000

Can I leave out the wheat flour or use extra rye flour instead? (Wheat intolerance)

By: Weekend Bakers

Weekend Bakers — Thu, 20 Jun 2024 12:38:45 +0000

In reply to Janet.

Hi Janet,
Wonderful! It is great when everything comes together so perfectly.

Thank you for sharing and hope your baking will always be rewarding and fun. 🙂

By: Janet

Janet — Mon, 17 Jun 2024 22:05:31 +0000

I made it with whole rye kernels instead of cracked, so I soaked them overnight and then did a longer rest before baking. I put it in the oven at 3 pm, turned off the oven at midnight and left the bread there until the morning. Absolutely delicious, and I was lucky enough to have cumin cheese and I agree that the two are divine together. Fabulous recipe, many thanks.

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.