The Man and I have managed to find time to sail off to Amsterdam for a few days – child-free!
To get us in the mood for our mini break we packed a picnic for our travels of rye bread, which is popular and more widely available in both Scandinavia and The Netherlands, where it is known as roggerbrood.
My recipe is a bit more like a pumpernickel bread, which originated from Germany but has been adapted by Americans to include flavours and ingredients to darken the colour, yet reduce the cooking time.
- 500g wholemeal bread flour
- 200g rye flour, plus extra for dusting
- 40g corn flour
- 1 tsp salt
- 1 sachet instant dried yeast
- 500ml warm milk or plant/based alternative (I used soya)
- 4 tbsp cacao
- 4 tbsp black treacle
- 1 tbsp maple syrup
- 2 tbsp olive oil
Combine the dry ingredients together in a large mixing bowl before stirring in the wet ingredients to form a dough.
Knead for 15-20 minutes, using extra flour for dusting.
Oil a clean mixing bowl, place the dough inside and cover with clingfilm. Leave to rise for 30 minutes.
When risen and puffed up, knock the air back out of it and press down into a greased loaf tin. Cover with a tea towel and leave to rise for a further hour.
Bake at 190C for 25-30 minutes. Tap underneath to check if ready.
We enjoyed our rye bread (appropriately) with Dutch Edam cheese as we set sail. The bread kept its lovely dark colour from the treacle and cacao and it’s dense texture provided us with a super-filling snack on our travels. So much so that we didn’t need anything else to eat apart from a few nuts and crisps.