It is a shame to throw away bread that has simply gone hard. Anyone who recognizes how much work goes into good, hand-produced bread will understand that.
So we have assembled here a few exciting recipes using old rye bread.
Baked oven soup
Onions, butter, rye bread, Zwiebeln, Butter, rye bread, grated cheese, meat broth
Cook a good number of onions in a covered pan until they are transparent but not brown. Put the onions into a shallow, heat-proof pan, for example a sauté pan, with one layer onions, one layer of bread that is stale, in slices about 1 cm thick, then a layer of grated cheese. Continue until you have used all the onions. Finish with a layer of cheese. Pour over the broth and use the ladle to press down the ingredients so that they soak up the broth. Put the pan, covered, in the oven and bake. Towards the end remove the cover and allow the whole to bake more. The result should be both thick and liquid.
Sii (rye bread in a red wine cream sauce)
There is some disagreement about with this dish that is now eaten as a dessert deserves the mysterious Savièse patois name of ’Sii’ or should be ‘S Ii’, ‘S zwei’ (S two) or ‘Seigle Ii’ (Rye Ii). The last would at least explain the use of old rye bread in the recipe.
500 g old rye bread (not fresh), 5 dl Valais red wine (e.g. Dôle), 60 g raisins or sultanas, 1 dl Holundersirup (elderflower syrup), 20 g melted butter, 250 ml thick cream.
Pour the red wine into a round receptacle. Put in the sliced or pieces of bread and leave overnight.
Next day, soak the raisins and knead the bread by hand until a soft dough results.
Add the pre-soaked raisins and stir in the elderflower syrup.
Heat the butter in a pan, add the dough and stir continuously until it is hot.
Distribute the Sii into dessert bowls while it is still warm and garnish with whipped cream. To ensure the dessert is not too heavy, serve it with ice cream or compote (for example: rhubarb mousse).
Variant: for the raisins substitute other, finely chopped dried fruits (apricots, apples, pears, figs).
The mosquito killer (Zigouille-Moustique)
1 kg rye bread (old), hot milk, melted butter, Alpine cheese, salt, nutmeg, pepper, eggs, cream
Remove the crusts from the bread. Break the rest into pieces and put in a dish. Pour over 3/4 l hot milk. Melt 50 g of butter and grate 200 g of Alpine cheese. As soon as the bread is properly soaked, add the butter and cheese. Season with a little salt, a good dose of nutmeg and freshly ground pepper. Complete with four eggs and some double cream. Mix well and put all into a well-greased (buttered) casserole. Sprinkle over more grated cheese and cook in the oven for 30 minutes. The top should bake till it is golden yellow.
Serve with Fendant wine.
Old rye bread, hot milk, sugar, eggs, butter, cinnamon
Cut the bread into 1-1.5 cm thick slices. Have two soup bowls ready. Into the first bowl put two heaped tablespoons of sugar and a cup of hot milk. Into the other bowl break 2 eggs and stir in 1 tablespoon of milk. Melt some butter in a pan. Warm your serving plates. Dip each slice of bread into the sweetened milk, let it drain and then dip it into the bowl with the eggs. Fry the bread slices in the pan and turn them over after 2-3 minutes. Each side should become beautifully golden brown. Lay the slices on the pre-warmed plate and sprinkle with sugar and cinnamon before serving.