roggebrood

Roggebrood is a traditional rye bread from the Netherlands, known for its dense, dark crumb and distinctive rye flavor. It is usually made with rye flour or rye meal, often in combination with a small amount of wheat flour, and traditionally leavened with a sourdough culture rather than commercial yeast. The dough tends to be fairly stiff, and the loaf is baked into a compact shape, sometimes as a rectangular, flat form.

Typical ingredients include water, salt, and rye flour as the main components, with optional additions such as caraway seeds. Some recipes use a higher proportion of rye and rely on long fermentation to develop acidity and complexity. Caraway is a common flavoring in roggebrood, and regional versions may vary the mix by including small amounts of wheat flour or other seeds.

Roggebrood is usually sliced thin and served as part of breakfast or lunch. It is commonly eaten with butter and Dutch cheese, but can also accompany cold cuts or spreads. The bread is valued for its shelf life and sturdy texture, which makes it suitable for slicing and keeping for several days to weeks when stored properly.

Cultural context and distribution: roggebrood is strongly associated with Dutch and, to some extent, Flemish baking traditions. It is widely available in bakeries and supermarkets in the Netherlands and parts of northern Belgium, and it remains a recognizable element of traditional rustic and everyday bread culture.