{"id":169489,"date":"2025-04-03T17:25:30","date_gmt":"2025-04-03T17:25:30","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/brot-bread-friesisches-schwarzbrot\/"},"modified":"2025-04-03T17:25:30","modified_gmt":"2025-04-03T17:25:30","slug":"brot-bread-friesisches-schwarzbrot","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=169489","title":{"rendered":"Brot & Bread: FRIESISCHES SCHWARZBROT"},"content":{"rendered":"


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When I started baking breads for A&B Naturals<\/a>, I searched online for some interesting rye breads. A recipe that really intrigued me was made with an intermediate dough, with a batter-like consistency, and just poured into a loaf pan – no shaping involved!<\/p>\n

At The Fresh Loaf<\/a>, my Frisian Rye post sparked a bit of a controversy – a Dutch user<\/a> protested this were not a “real fries roggebrood”: a pumpernickel-type bread, dark, and very slowly baked.<\/p>\n\n\n\n\n
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North Frisian Islands<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nBut the Frisian region stretches along the North Sea coast from the Netherlands to Germany and up to Denmark, and there is really no such thing as ONE authentic Frisian Rye.<\/p>\n

A quick search on Google shows several different recipes, all with different amounts of rye, wheat, seeds, and what not. I was never able to find the original recipe again, but the guy who had posted it said he was from Frisia – so he should know!<\/p>\n<\/div>\n

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\nWhether real authentic or not – this Friesisches Schwarzbrot tastes great! Over the years I tweaked the formula quite a bit to achieve a nice, thin crust and satisfying crumb. <\/p>\n

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