While Serbians, Croatians, Bulgarians and Romanians prefer corn-meal or white-flour breads, other Eastern Europeans, especially Poles, Lithuanians, Russians, Ukrainians and Slovaks, love rye bread. The coarser and darker, the better. With the staggering variety of ryes -- from sourdoughs to buttermilks to cracked rye meals -- one could conceivably enjoy a different rye bread every day of the week in these cultures. And here are Leftover Rye Bread Recipes.
This recipe for black bread is baked in a special lidded pan known as a pullman pan. Compare Prices. It's so named because it resembles a Pullman railroad car. Black bread calls for a rye soaker prepared 24 hours ahead of time, a rye soaker made 15 hours in advance, and a sourdough starter you've made a week ahead. So planning definitely enters into this one, but it's so worth it. Enjoy hearty rye breads with soup, as toast or even in stuffing, or sweet or savory bread pudding like Mushroom Bread Pudding. Really!
Rye breads would be too heavy if made entirely of rye flour, so the addition of all-purpose or whole-wheat flour lightens the loaf. This simple recipe doesn't require a starter. It goes great with this Dill Pickle Soup Recipe.
This rye bread recipe calls for a sourdough starter. It takes two days to ripen, so plan accordingly. Many people are familiar with white sourdough breads but don't realize some deli ryes are made with a sourdough, too. Brushing with egg white before baking gives this bread a nice shine.
This easy Russian rye bread recipe requires no starter and it is ideal for the Lenten fast because it uses no eggs. It's moist but very dense because all rye flour is used. The extra yeast keeps it from becoming like a clay pigeon. To lighten the loaf and give it a crunchier texture, all-purpose flour and rye meal can replace some of the dark rye flour.
The sourdough starter for this Russian dark rye bread needs to be started 4 to 5 days ahead of baking day. This hearty bread is meant to accompany a main-meal soup and, maybe, some chunks of pickled herring. Or try it in a grilled cheese sandwich with Eastern European flair!
This is an easy rye bread recipe that requires no starter and no eggs and, even though I make mine with pumpernickel dark rye meal, it turns out to be a light-colored loaf that is ideal to accompany soups and stews or for sandwiches, toast, and even croutons for soup.
This easy rye bread recipe requires no starter or eggs and one that I've made even easier by using instant onion soup mix.
Don't throw away stale or leftover rye bread. Turn it into something brand new like crisp, garlicky croutons, savory bread pudding, dessert torte or even rye ice cream.