Dish

Fries roggebrood

Fries roggebrood is a staple food in the Friesland region of the Netherlands and is often served with butter, cheese, or smoked fish. It is a good source of fiber and contains important nutrients like iron and magnesium. The bread is typically made with a sourdough starter, which gives it its distinctive flavor. It can be stored for several days and is often used in traditional Dutch dishes like stamppot and erwtensoep.

European cuisine› Western European cuisine› Dutch cuisine

Bread› Rye Bread

Origins and history

Fries roggebrood has been a staple food in the Friesland region of the Netherlands for centuries. It is believed to have originated in the 16th century and was traditionally made in outdoor ovens. Today, it is still a popular bread in the region and is often served at special occasions like weddings and funerals.

Dietary considerations

Fries roggebrood is a good option for people who are looking for a high-fiber bread. It is also a good source of iron and magnesium. However, it is not suitable for people with celiac disease or gluten intolerance as it contains gluten.

Variations

There are many variations of fries roggebrood, including those that include different types of flour or additional ingredients like honey or molasses. Some recipes also call for the addition of beer or coffee to the dough.

Presentation and garnishing

Fries roggebrood is typically served sliced and can be garnished with herbs or seeds for added flavor and texture.

Tips & Tricks

To keep fries roggebrood fresh, store it in a cool, dry place and wrap it in a clean cloth or paper bag. It can also be frozen for later use.

Side-dishes

Fries roggebrood is often served with butter, cheese, or smoked fish. It can also be used as a base for open-faced sandwiches or as a side dish for soups and stews.