| Address: | |
| |
| Dutch rye bread is a company with a local service area. | |
Dark, dense and moist, baked at low temperature for many hours.
How it is made
Rye flour, water and salt, nothing else. The dough goes into closed tins and bakes for up to twenty hours at low heat. The sugars caramelise and the bread turns dark.
Frisian rye bread
Denser and sweeter than the Groningen version, traditionally eaten at breakfast. Every northern region swears by its own.
What with
With smoked eel, aged cheese or simply butter. The sweetness of the bread asks for salt or fat against it.
Why rye
On sandy soil rye grew where wheat failed. The north and east therefore ate rye bread for centuries while the west ate wheat.
Keeping
Weeks, if wrapped. That was the point: bread that lasted on a farm with no shop nearby.
Where to find it
Bakeries in the north and east, and supermarkets nationwide.