Nelson's Rye Bread

Prep: 15 minutes Cook: 60 minutes

Serves:Makes 1 loaf

This recipe was developed by my brother-in-law, Nelson Van Elderen, based on a favorite Dutch treat, Roggebrood, that my parents ate throughout their lives. This Dutch rye bread is very moist and usually eaten in very thin slices, either topped with Dal (recipe in Entrees), Artichoke Spread, Cannellini Bean Spread, Lentil Spread, Mock Tuna Spread (recipes Dips and Spreads) or plain. It is usually served chilled.


  • 3 cups cracked rye meal
  • 1 cup whole wheat flour
  • 1/2 cup dark molasses
  • 2 1/2 cups hot water
  • 1 tsp salt


Preheat oven to 325 degrees.

Mix all the ingredients together in a bowl. Pour the batter into a loaf pan, cover with a piece of parchment paper and then cover with aluminum foil. Bake for about 70 minutes, until the bread is still moist on top, but not "jiggly". This may take longer depending on where you live or the temperature of your oven. The bread does not rise like a regular loaf of bread, and it is stored in the refrigerator so it is still quite moist when served. Bake in a silicone loaf pan.