Rogge Brood or Molasses Brown Bread
This recipe comes to me from my father, who received it from my Great Aunt Catherine VanderBorg. Catherine VanderBorg is a sister of my grandmother Petranella Bulder (my father's mother) It Catherine and her husband Henry VanderBorg who sponsored my parents when they first immigrated to America in 1956. My Great Uncle Henry got my dad his first job in America, washing milk delivery trucks for Adohr Dairy Farms.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 teaspoons baking soda
- 3 1/2 cups whole wheat flour i use 1 cup whole wheat and 2 1/2 cups white flour
- 31/2 cups wheat bran
- 2 cups seedless raisins
- 1 jar 12 ounce grandmas original unsulphured molasses
- 4 tablespoons butter or 1/2 cup applesauce
- 2 1/4 cups boiling water
- Carbohydrate 2776.75034856007 g
- Cholesterol 1464.15 mg
- Fat 709.141513458073 g
- Fiber 1549.38424073114 g
- Protein 612.238540456401 g
- Saturated Fat 373.219903351824 g
- Serving Size 1 1 Serving (5132g)
- Sodium 4053.18848332954 mg
- Sugar 1227.36610782894 g
- Trans Fat 68.6174993559627 g
- Calories 14680 calories
Preheat oven to 350 degrees. Grease two loaf pans with shortening. Soak two cups raisins in boiling water to rehydrate. Stir together flour, soda, salt and cinnamon and set aside. In large mixing bowl, beat eggs until foamy. Drain raisins. Stir wheat bran, raisins, molasses and shortening into bowl with eggs. Add some water, stirring until shortening is melted. Add dry ingredients a little at a time, along with the rest of the water, mixing until well combined. Divide mixture and pour into both loaf pans. Bake at 350 degrees for 50 minutes. The Colwell Family likes to serve this bread with very thinly sliced Gouda cheese.
