Rogge brood (Allen Donderdag en Vrijdag)

One of our favourite breads,

This bread has such a good taste and delicious bite that makes every part of the consumption a real pleasure. It rightfully belongs to our top 3!

With the extremely elastic and wet dough with 80% hydration, shaping this bread feels a bit like claying.

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For the first step of this recipe, we use our sourdough culture made with 100% whole grain rye flour.  A sourdough culture based on rye flour is easier to maintain than, for example, a wheat version. It does not turn into a paste if you forget it for a moment, is easier to stir (because it barely contains gluten), and has a very pleasant smell, often containing fresh fruit notes. Normally, we feed our sourdough once a day.

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We recommend storing all bread you don’t consume in one or two days in the freezer. This rhye bread is exceptionally well preserved there. We always cut the bread in thin slices before freezing it. A minute in the microwave and a smooth slice of rye bread is ready for you to eat. Incredibly tasty with cheese.