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Recipes for Leftover Rye Bread

What Can I Make with Leftover Rye Bread?

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In the Slavic countries of Eastern Europe, breads of all kinds enjoy an exalted position in the cuisine, but none so much as rye bread. There are hundreds of variations on one type -- light rye, pumpernickel, dark rye, black bread -- depending on the village one is raised in, let alone the country! Homemade breads stale easily because they contain no preservatives. So if you find yourself with rye bread leftovers, these recipes are the perfect solution. On the other hand, if you simply love the flavor of rye, you can start with fresh bread specifically made or purchased for these recipes.

 

1. Rye Bread Croutons Recipe

Rye Bread Croutons
© 2009 Barbara Rolek licensed to About.com, Inc.
The simplest way to use leftover rye bread is to turn it into croutons that are perfect accompaniments for salads and soups like beer soup, dill pickle soup, split-pea soup and Polish-American potato-sausage corn chowder, to name a few.

 

2. Mushroom Rye Bread Pudding Recipe

Mushroom Rye Bread Pudding
© Barbara Rolek licensed to About.com, Inc.
Eastern Europeans are mushroom lovers extraordinaire so they are a natural in this savory bread pudding that explodes with the deep, rich flavors of the fruits of the forest. It's a great accompaniment to beef or game dishes and it can be made with rye or white bread.

 

3. Rye Bread Torte Recipe

Eastern European Rye Bread Torte
© Barbara Rolek licensed to About.com, Inc.
Rye bread in a dessert? Oh, ye of little faith. Rye bread torte is common throughout Poland, Lithuania, Ukraine, Russia, as well as throughout the world. It's a way for frugal cooks to use up less-than-fresh rye bread. Some recipes use the bread crumbs as is, and others use them to create a sponge cake as I have done in this recipe.

 

4. Rye Bread Ice Cream Recipe

Chef Michael Laiskonis' Rye Bread Ice Cream
© Michael Laiskonis, used with permission.
This recipe for rye bread ice cream was created specially for my readers by chef Michael Laiskonis, who is of Lithuanian heritage. Laiskonis says, "Ice cream is a great vehicle for flavor, and a playful way to present the savory/sweetness of (rye bread) accented with an extra kick of caraway seed."

 

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