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Utrecht (Netherlands)
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Bread
Vegan
Food Flavour DNA
Nutritional Values
150kcal
4gProtein
30gCarbs
1gFat
5gFibre
60 gServing
* Per serving · 60 g. May vary.
Allergens
🌾 Gluten
Rye Bread
How to order / say it
Say it
Roggebrood — [ROH-guh-broad]
Order
Could I have a slice of rye bread, please?
Locally
Mag ik een plakje roggebrood, alstublieft?
Say locally
A dense, dark loaf made from rye flour, commonly eaten with cheese or butter.
Why try it?
Roggebrood is a staple in Utrecht and reflects the city's love of hearty, simple fare. Often served with cheese, it's a key component of Dutch lunches and represents centuries of bread-making tradition.
How it tastes
This bread is dense and slightly sour with a deep, robust flavor. It's usually thinly sliced and pairs beautifully with the mild nuttiness of Dutch cheeses.
Origin & History — first documented: 1720
Rye bread has been eaten in Utrecht since at least the early 18th century due to the local abundance of rye grain and has evolved into a quintessential part of the diet.
Recipe
Ingredients
- 🌾 500 g rye flour
- 350 ml water
- 🧂 1 teaspoon salt
- 🌾 2 teaspoons yeast
- 🍯 2 tablespoons molasses
Method
- 1 Mix rye flour, salt, and yeast in a bowl.
- 2 Add water and molasses, stirring to a sticky dough.
- 3 Place into a loaf pan, cover, and let rise until doubled in size.
- 4 Bake in a preheated oven until cooked through and the top is crusty.
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