Donker rogge

Preparation info
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Appears in
Dark Rye and Honey Cake: Festival baking from the heart of the Low Countries

By Regula Ysewijn

Published 2023

  • About

This is the dark rye bread I grew up with in Flanders, though it isn’t traditionally associated with the region today. Both of my great-grandmothers and my great-aunt ate it with stinky Brussels cheese. My grandmother and my mother and I loved eating it as open tartines, spread with platte kaas (fromage blanc or thick quark) or cream cheese and topped with thinly sliced white-fleshed radishes with brightly coloured red skins. This combination is one of my strongest childhood flavour