One of my favourite comfort foods is my grandma’s recipe for a Dutch bread called Roggebrood (translates to ‘rye bread’). My dad usually makes it during the fall & winter months because it’s dense & hearty. I had it over Christmas and was inspired to make it myself the other weekend. When buying the ingredients I realized that my grandma was definitely ahead of the game when it comes to health foods – this bread is all-natural, and made with healthy ingredients like 100% whole grains and molasses.
The majority of the dry ingredients are made up of Red River cereal, which is an all-natural, 100% whole grain mixture of cracked wheat, cracked rye and flaxseed. Whole grains are awesome because they’re high in fibre, and are full of vitamins & minerals – all of which you miss out on when you buy processed & refined grains (ie. all-purpose flour).
Whole grains help our body metabolize fat more efficiently, and they don’t spike our blood sugar; keeping us feeling full longer, which contributes to maintaining or losing weight. The flaxseed is a great source of ALA omega-3 fatty acids, which are important for healthy brain & nervous system functions (ie. help prevent dementia, anxiety & stress).
The other main ingredient in this bread is molasses, which I think has been overlooked lately in terms of healthy, all-natural sweeteners. Blackstrap molasses; the type derived from cane sugar is a rich source of calcium, magnesium, postassium & iron – it actually used to be sold as a health supplement!
This bread has an amazing nutty, sweet & salty flavor, great texture, and tastes so good with a few pieces of melted old white cheddar cheese on top – enjoy!
My Grandma’s Roggebrood
Makes 2 loaves
4 cups of Red River cereal
2 cups whole wheat flour
2 tsps baking powder
2 tsps baking soda (aluminum-free)
1 tsp salt (very important – don’t skip this ingredient – it really helps bring out the flavor in the bread)
1/2 cup molasses
4 cups water
Preheat oven to 300 F
Line 2 loaf pans with parchment or wax paper.
In a large bowl, stir together dry ingredients until combined.
Stir in the wet ingredients, and mix everything together until smooth. Mixture will be quite wet & runny.
Fill pans with mixture and cook for 50 to 75 minutes (2 loaves took 75 mins in my oven). The way to test if cooked is to pierce with a wood skewer or knife and if it comes out dry it’s done.
Cool for 15 min. then remove from pans and peel off paper. I usually slice and freeze one loaf for later, and keep one in the fridge.
Enjoy my grandma’s Roggebrood!