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Recipes with dark rye bread

4 recipes that use dark rye bread, with photos, step-by-step instructions and cook times. The quickest, Sol over Gudhjem, takes 10 minutes. It is most often cooked with butter, chives and raisins.

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Sol over Gudhjem

Sol over Gudhjem, 'sun over Gudhjem', is the famous smørrebrød of Bornholm, the Danish island in the Baltic, where smokehouses in Gudhjem and Svaneke still smoke herring over alder wood: a slice of dark rye spread with butter, topped with a skinned, boned smoked herring, chopped chives and radishes, and a raw egg yolk in the middle as the 'sun'. Raw egg yolk is not for pregnant women, young children or anyone with a weakened immune system; this recipe uses pasteurised eggs, and the yolk can be swapped for a soft-boiled one. A common mistake is leaving the herring bones in; pick them out carefully. Chef's tip: set the yolk in a ring of raw onion so it stays put.

10 minScandinavianFish
by KrazyBadal 0 views

Plokkfiskur

Plokkfiskur, 'picked fish', is the thrifty Icelandic way to use leftover boiled cod or haddock: the fish is flaked and folded with potatoes into a thick, peppery white sauce with onion, then eaten with dark, sweet rúgbrauð (rye bread) and butter. Reykjavík cafés serve it at lunch, and every Icelandic home makes it on Monday after Sunday's fish. A common mistake is mashing the fish into paste; it should stay in flakes. Chef's tip: lots of black pepper and a little chopped chives lift it, and a grating of cheese browned under the grill makes a fine variation. The fish should be opaque and flaking before it goes into the sauce.

40 minScandinavianFish
by KrazyBadal 0 views

Maizes zupa

Maizes zupa, 'bread soup', is Latvia's way of using up dark rye bread: the bread is soaked and cooked down with dried fruit, sugar and cinnamon into a thick, sweet, deep-brown pudding, cooled and topped with whipped cream. It is on the menu in Riga's canteen-style restaurants and in school lunches, and every Latvian grandmother has her own version. A common mistake is using light rye; it needs dense, dark Latvian or German-style rye for its malty taste. Chef's tip: add a squeeze of lemon and a spoon of cranberries; their sharpness lifts the sweet, heavy soup.

55 minBalticDesserts
by KrazyBadal 0 views

Kvass

Before the cola era, kvass was Russia's everyday thirst-quencher, sold every summer from yellow barrel trailers on Moscow street corners and poured into glass mugs. At home it is brewed from dried rye bread, sugar and a pinch of yeast, fermented for a day or two until it tastes malty, a little sour and gently fizzy, and only about 1% alcohol. It is drunk ice cold and is also the broth for okroshka. Chef's tip: toast the bread until really dark, almost burnt at the edges; that is where kvass gets its deep colour and its toasted, malty taste.

50 minRussianDrinksVegan
by KrazyBadal 0 views

Goes well with dark rye bread