The best way to enjoy this type of rye bread, in my opinion, is to cut very thin slices of it, buttering them liberally and top it with a slice of cheese (Any cheese will do, but I'd personally recommend either Gouda or Emmentaler)
If you want to "Hispanice" it up, add some slices of either cucumber or tomato, salting and peppering them to taste.
t. scandi
Rye bread works in every single case where you'd use white bread with savoury ingredients. I like to make British style breakfast but with Rye bread instead of white. It works even better in my opinion, but I love all sorts of bread. As a Baltoid I'm in full agreement with
It's quite a strongly flavoured bread so the topping should be able to stand up to it. Here are my suggestions which you can mix and match:
- Blue cheese or any cheese that has a bit of a tang to it (even natural unsweetened Greek yogurts and labneh work well)
- Garlicky hummus/butter bean dip/skordalia/muhammara
- Strongly flavoured dried fruit such as fig, raisins, prunes.
- Toasted walnuts
- Beetroot marinated in balsamic/red wine vinegar with caraway/fennel seeds
- Avocado mixed with cumin/fennel/garlic
- Oily fish such as mackerel, sardines, herring anchovies
- Bold fresh herbs such as coriander
- Pickled onions/chutneys
- Anything fermented like kimchi/sauerkraut
>what's the best way to eat it?
I love that stuff. Eat it with anything that is plentifully savoury. It's great with salami or strong cheese. It's also really good with chili con carne. Get inventive.
What it isn't so great at is handling delicate flavours (it dominates them) or anywhere where you want the sandwich to stick together (it's not a structurally strong bread).
Cram with very hot pepper sauce
cram?
It's a form of jam. Jamming so to speak
It means to take something and shove it up your ass. I believe Johnny Cash wrote a song about cramming hot pepper sauce back in the 60s.
The best way to enjoy this type of rye bread, in my opinion, is to cut very thin slices of it, buttering them liberally and top it with a slice of cheese (Any cheese will do, but I'd personally recommend either Gouda or Emmentaler)
If you want to "Hispanice" it up, add some slices of either cucumber or tomato, salting and peppering them to taste.
t. scandi
This swede knows what he is talking about. He is used to having brown things crammed
I'd dare say that the Finns are more the experts to cramming brown things down than us Swedes.
I have that same ikea bowl
Rye bread works in every single case where you'd use white bread with savoury ingredients. I like to make British style breakfast but with Rye bread instead of white. It works even better in my opinion, but I love all sorts of bread. As a Baltoid I'm in full agreement with
They literally show you in your own picture
I only have 1 cucumber slice in my fridge
Slice it really thin
Put it in your mouth.
Throw it in the trash and bake a sour dough bread
Put it in your mouth
It's quite a strongly flavoured bread so the topping should be able to stand up to it. Here are my suggestions which you can mix and match:
- Blue cheese or any cheese that has a bit of a tang to it (even natural unsweetened Greek yogurts and labneh work well)
- Garlicky hummus/butter bean dip/skordalia/muhammara
- Strongly flavoured dried fruit such as fig, raisins, prunes.
- Toasted walnuts
- Beetroot marinated in balsamic/red wine vinegar with caraway/fennel seeds
- Avocado mixed with cumin/fennel/garlic
- Oily fish such as mackerel, sardines, herring anchovies
- Bold fresh herbs such as coriander
- Pickled onions/chutneys
- Anything fermented like kimchi/sauerkraut
liverwurst and onions
>what's the best way to eat it?
I love that stuff. Eat it with anything that is plentifully savoury. It's great with salami or strong cheese. It's also really good with chili con carne. Get inventive.
What it isn't so great at is handling delicate flavours (it dominates them) or anywhere where you want the sandwich to stick together (it's not a structurally strong bread).