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Wednesday, November 10, 2010

Roggebrood - updated.


What is Roggebrood you ask?   How do you pronounce Roggebrood you ask?   Good questions, I however can only answer the first and the answer is a Dutch bread made with Red River Cereal.   I recently got married back in July and my husband and his family come from Dutch decent.  Every once in a while Brad's (my husband) mom will cook up some Dutch treat and it happened one beautiful day at the cottage in the summer.   Knowing I like a good balance of health in my life to offset the love for baking and sugar, she baked this bread and I was hooked.   I asked her to send me the recipe as soon as she could and although it took me months to finally find time to make this myself,  I was so glad I did.  When I went to look up the actual name and spelling of this bread, I came across several other variations of this recipe so this is the one I was taught.   

INGREDIENTS
3 cups of red river cereal
1 ½ cups of 100% bran or all bran cereal
¾ cup flour
1 ½ teaspoon baking soda
1 ½ teaspoon salt
1 ½ tablespoon molasses
3 cups of hot water not boiling








INSTRUCTIONS:

Mix together and pour into a lined pan. Cover tightly with foil and bake 50 min @ 375.  

It is really that simple.  It's hearty and grainy and when served warm with a little bit of butter or honey as Brad prefers,  it is soooo good. This bread isn't really meant for sandwiches, it is more of a snacking bread as it can crumble easily.  My only tip would be to not over indulge, this bread has a lot of fiber.

Note: When I made this bread a second time I used oat flour instead of regular all purpose and it is just as good.
This bread can also get moldy fast due to the lack of preservatives so keep it wrapped tightly in saran wrap in the fridge but microwave for 20 seconds before serving.  This bread is great when warm.


Meg's rating:  D-EEEE-LICIOUS











COOKWARE CORNER :  Saturday early afternoon I visited my mom at work where they happen to have some silicon bakeware that was reduced and then on sale further.   This deal turned out to be a steal!  I got a loaf pan, a swirl bundt pan and two mini loaf pans for less than $25!     I had actually never used silicon bake ware before other than muffin cups and the result was fantastic.   Sticking was not an option with this pan.  The bread just lifted right out if you started to fold the silicon up.    Very impressive.    In part 2 of my Sunday baking I used the loaf pan and got the same easy removal results.     I will now be on the hunt for more deals in the silicon baking world.  



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