- Janny de Moor - https://www.jannydemoor.nl/en -

Dutch farmhouse loaf


Baking material:



A very simple bread. A happy solution when bread was sold out due the pandemic. My daughter in England who likes baking was glad to have the recipe: she took the accompanying picture. It is also to be seen on the picture of  Funfair soup.

Why is it called ‘farmhouse loaf’ (Boerenbol)? In most Dutch countryside villages there was no bakery. Therefore farmer’s wives had to bake their own bread. One of them was my grandmother in Guelderland. With this in view a special bakhuisje (little baking house) was built at most farmsteads.  Not very elaborate, just practical without much equipment: for a round loaf one did not need a tin.

I can still recall how granny sliced the bread holding it in the hook of her arm against her bosom. Formerly it was not sprinkled with sesame seeds, that was a luxury unknown in the Netherlands until the sixties of last century when the Dutch culinary art was awakening. Only poppy-seed was popular, due to the Jewish kitchen.