Rye bread was baked in Erschmatt twice a year after firing up the huge village oven. So after baking there had to be enough for half a year. The loaves were stacked on shelves in a cool and well-aired storage building to preserve them. As a result the loaves quickly turned very hard.
Today we recommend people to let the rye bread cool down after baking for one or two days (freshly baked rye bread can cause flatulence). It then remains fresh for about a week. If you want to keep it longer, put it in the freezer. We advise you cut the bread into thin slices before you put in into storage so that the slices freeze individually. You can then take the slices out of the freezer as you need them. Spread out on a plate, the slices are ready to eat in an hour or so. If you need to serve it quicker, put it in the toaster or in the oven so that it browns lightly. It will taste fantastic.
Fry rye bread slices in a pan with olive oil. Serve immediately. It goes well with cheese, salad, olives and red wine.
Recipes with old rye bread
- Beer soup with Valais rye bread AOC
- Baked oven soup
- Sii (rye bread in a red wine cream sauce)
- the mosquito killer
- golden slices