Rye bread and a possible use?

[Binky Profile]

I have a pack of ryebread slices but find that I prefer white bread for breakfast. OH isn't keen on the stuff so he's not eating any.

I wondered about making a ryebread and butter pudding. Has anyone tried that?

The only companion for ryebread so far has been cheese, but you can only eat so much cheese in a day. Do you have any favourite toppings to suggest?

[Joanbunting Profile]

Is it dark German stylr bread or just bread made with rye flour?

The latter always goes with oysters and other shellfish here amd I love it.

Pumpernikle type is lovely with smoked or pickled fish. I like it spread with horseradich cream, chopped cooked beetroot with balsamic vinegar and smoked eel. My Danish friend always serves it with pickled herring , onion rings and dill or smaked or marinated salmon. Not really for toast at breakfast but quite nice with cheese.

[Binky Profile]

It's the proper rye flour and some sourdough starter according to the packet.

We have prawns and some tinned mackerel, so I will give those toppings a go for lunch. They sound nice and moist, as well as tasty, so maybe it's the sliced cheese topping that was too dry? I had slight difficulty swallowing the ryebread mouthfuls.

[Joanbunting Profile]

I would spread some butter before you add the fish Binky.

[Gillthepainter Profile Website]

Carluccio's panzanella salad.
I prefer the bread toasted myself.

I quickly jotted down his summary of the fabulous Italian dish a decade ago on Saturday Kitchen, on the back of his "Italian Cooking" book.

Dried bread (soaked in water) = I don't, I just toast it into chunky croutons.
Red onion
Tomatoes
Cucumber
Basil
evoo and red wine vinegar.

Mix.

[Binky Profile]

Gill, do you mean to use the panzanella as a topping, or use the ryebread in place of the white bread?

I have been making panzanella for a few months now, ever since I discovered 5 ciabatta rolls for £1 at Lidl. One roll, slit down the middle and toasted, then cut eight ways gives you 16 small pieces of toasty bread to throw into your panzanella (and I don't soak either, that's what the tomatoes, oil and balsamic are for).

[Gillthepainter Profile Website]

Not a topping no.
As a salad, just tossed with all the other juicy ingredients.


For a topping, rye does go perfectly with salt beef and gherkins.

[Stokey Sue Profile]

Rye bread is in my experience best used as the base for open sandwiches, it is buttered and topped with something that contrasts with the fairly dry and stodgy bread, things like cottage cheese, salads, pickles all the usual deli things and often an element in a cream or mayo based sauce

Those sold at Scandi Kitchen are delish, here’s their advice

https://www.scandikitchen.co.uk/open-sandwiches-smorrebrod/

[Binky Profile]

Sue, what lovely ideas. There are some veggie options too on that website. We aren't total veggie but eat very little meat, probably once a fortnight.

[karadekoolaid Profile]

Pastrami on Rye. A classic American (Jewish) sandwich.
You can serve it , as is traditional, with brown mustard and dill pickles, or you can tart it up a bit and add Swiss cheese and sauerkraut.

[Stokey Sue Profile]

Pastrami on rye indeed, I used to love going to Kossoff’s for salt beef sandwiches on rye and later to Widow Appelbaum’s for New York style pastrami on rye

But that’s usually the lighter style of rye, often with caraway seeds,

not the really dark weighty stuff

The sandwich and coffee bars now serve their salt beef sandwiches in bagels not rye, I suppose the 24 hour bagel places started it and millennials now think it’s traditional, but I’m not sure it is

Binky, I seldom eat a meat open sandwich, to me the real specialities are the fish and seafood to my mind, but in the Scandi shop they do an increasing number of veggie options, it’s near the BBC and various publishing houses, so quite a lot of veggies around

[Binky Profile]

Swiss cheese and cornichons if we're still hungry.

[Stokey Sue Profile]

That looks good enough to eat!

[Joanbunting Profile]

Binky you should have told us. We would all have been round

[Binky Profile]

Now that I know the trick is to have something 'wet' (mayonnaise, horseradish, cream cheese etc.) next to the ryebread, there will be no stopping me.

Egg mayonnaise, tuna and sweetcorn mayonnaise, sliced beef and horseradish, salmon and red onion marmalade.....yum

[jeral Profile]

Coleslaw or Russian salad are good in pitta bread so ought to work with that dense rye bread. I read in Stokey Sue's link that they're meant to be eaten with knife and fork anyway so no chin wiping.

Humous and radishes?
Guacamole and black olives?
Vegan/veggie mushroom pate with tom salsa side?
Black olive tapenade with sliced egg? (Add a hint of vinegar if you like pickled eggs.)

Sticks of celery have a lot of moisture and contrast crunch.

[mark111757 Profile]

How about this

https://www.tasteofhome.com/recipes/reu ... d-pudding/

Or this

https://goodnessguru.co.uk/dessert-swee ... r-pudding/

Or maybe this

https://www.bakefromscratch.com/rye-bre ... and-leeks/

I would use "real" rye bread and not the motel pillow version, as Graham Kerr called it in the post galloping gourmet days. Something like this I think

https://www.pinterest.com/pin/187392034465160505/

[Sakkarin Profile]

That first one looks utterly disgusting! Corned beef and sauerkraut bread pudding with thousand island dressing!!!!

[strictlysalsaclare Profile]

American corned beef is more like an unspiced pastrami, and thankfully has a completely different texture to the Johnny Brit version! I have made a Reubens type sandwich with pastrami over here and I really enjoyed it. I can't remember what kind or bread I used now, it was either a sourdough or an uncut seeded loaf IIRC.

[mark111757 Profile]

Sak

The Reuben sammich is a staple here in the States. Wehad something where I am now, Reuben casserole. Just sammiches made up and baked off in a baking dish. More swiss on top and melted until it got melty and golden brown.very versatile, either a side or main