Rye bread
Used in 2 recipes on RecipeWiki.
Dark rye bread, the dense, sour, almost black loaf of Russian and Baltic tables, is what this page covers, both sliced to serve and dried for brewing. It tastes deep and malty, often with a sweet edge from molasses or malt and the warm note of caraway or coriander seed. Slices are the natural partner for Forshmak, spread thickly with the herring pâté. Dried and toasted, it is the base of homemade Kvass: steeped in hot water, the bread gives the drink its colour, its malty flavour and the sugars the yeast ferments. To dry your own, cut thin slices and bake them in a low oven until hard and dark.
Most often cooked with
SugarRecipes with rye bread
Forshmak
Salt herring chopped fine with apple, hard-boiled egg and onion into a spread for dark rye bread.
Jewish
Pescatarian
Russian
Kvass
A lightly fermented drink made from dried dark rye bread, sugar and yeast, sour and faintly sweet.
Vegan