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so, what to do with an awful loaf of bread that didn't rise?

j8715 Jun 7, 2012 07:47 PM

So I am the unfortunate owner of a horrid, flat loaf of sourdough rye.

My first choice is an odd sounding soup in a czech cookbook. Basically it involves boiling a loaf of stale rye which a bit of seasonings. then an egg yolk or sour cream. then adding sausage, bacon what have you.

Even as a student of central european cookery, I am dubious. Here is a picture. http://www.toprecepty.cz/recept/9394-...

My second choice is a treat for my dog. Frankly, this might be the better way to go. Right now I am out just some flour. Do I really want to invest a half teaspoon of caraway at this point??

Any other ideas?

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  1. EWSflash RE: j8715 Jun 7, 2012 08:07 PM

    If you have either a dog or wild animals outside your home, try cutting it up into Milk Bone-sized chunks, and either feeding the pets or setting it outside away from your house for the wild animals. I live in javelina territory, and they really love pumpkins and related yellow winter squash, so in my 'hood we dump the Halloween jack o' lanterns in the wash near where the piggies live, as sort of an annual offering. In other words, if you have a local population of wild animals that you can feed without causing bedlam to your neighborhood, feed 'em.

    1 Reply
    1. re: EWSflash
      todao RE: EWSflash Jun 7, 2012 08:44 PM

      Javelinas are piccaries. They are not pigs.

    2. todao RE: j8715 Jun 7, 2012 08:41 PM

      Well, the recipe calls for older bread - not a failed loaf. So if you tried it you might simply exacerbate your disappointment. Dry it out, crumble it up and feed it to the birds. They'll love it.

      1 Reply
      1. re: todao
        j8715 RE: todao Jun 8, 2012 03:30 AM

        it is boiled into mush. you think it makes a difference that the bread didn't rise??

      2. ipsedixit RE: j8715 Jun 7, 2012 08:50 PM

        Croutons or ... bread pudding.

        1. e
          escondido123 RE: j8715 Jun 7, 2012 10:28 PM

          Sorry, bird food. There's an expression about throwing good money after bad. I've been there more than once in cooking errors, and I wish I'd cut my losses.

          1. h
            hyde RE: j8715 Jun 8, 2012 03:46 AM

            chuck it. move on.

            2 Replies
            1. re: hyde
              pine time RE: hyde Jun 9, 2012 08:56 AM


              1. re: pine time
                Sarah RE: pine time Jun 9, 2012 09:36 AM

                Bring it to the office and be the butt of all door-stop jokes for the next four -- oops -- five years...

            2. j
              j8715 RE: j8715 Jun 8, 2012 09:49 AM

              so is the uniformly negative response to czech bread soup a comment that the soup itself looks awful or that the bread has no use for human consumption?

              The soup does resemble diarrhea AND the bread isn't fit to eat (in bread form), so really it could either or both.

              Feeding birds is out. I have nothing against birds, but I'm not rewarding them for pooping on my car. I'll feed my dog before the birds.

              1. BananaBirkLarsen RE: j8715 Jun 9, 2012 10:27 AM

                I don't know about the recipe in your cookbook, but the one on that site sounds okay, if a little boring (at least that's what google translator has led me to believe). Boiling the whole loaf sounds a little... gloppy. The recipe linked to sounds more like a very basic soup made of roux, stock and seasonings, topped with fried crouton-like pieces of bread. Is the bread too dense to cube and fry? Sitting in the broth would probably soften it up a bit, and you'd only be out a bit of flour, butter, stock and seasonings for your effort. Although if the bread works for this soup, it might work as a topper for onion soup as well.

                Otherwise, I've used similar loaves as the crumb filling for meatballs. Just cube it and dry on baking sheets. You could experiment with different seasonings in the meat that would go well with sourdough rye. Maybe serve them with sauerkraut and mustard? Or do a sour cream sauce?

                3 Replies
                1. re: BananaBirkLarsen
                  j8715 RE: BananaBirkLarsen Jun 9, 2012 11:01 AM

                  oh i didn't even look at the recipe on the site, i just wanted a picture to show that its a soup. the color of rye bread.

                  the recipe in the book is crazy. boil a pound of bread in 6 cups of water. some caraway.

                  finish with an egg yolk and sour cream. optionally add a cup of sliced hot dogs.

                  With more aromatics (and sans hot dogs), it was pretty awful. Ok as far as flavor, but the texture. GLUE. So, i'm out an extra clove of garlic. a bay leaf a few pinches of spices and a spoon of sour cream. oh and some carrot that was on its last leg anyway. However, i don't think the awful bread made the soup awful. i think its just a terrible terrible recipe. I'll try again next time i ruin a loaf of bread.

                  1. re: j8715
                    BananaBirkLarsen RE: j8715 Jun 9, 2012 11:18 AM

                    Gluey caraway broth with (or even without) hot dogs??? Blech. But hey, now you know. I make dubious recipes all the time out of curiosity and sometimes they even work out. Good luck with the next loaf!

                    1. re: BananaBirkLarsen
                      j8715 RE: BananaBirkLarsen Jun 9, 2012 11:31 AM

                      Yeah. I would be bummed out, but my expectations were low going into it.

                      The problem (well, one of them) was the amount of bread. a pound of bread is normally a whole damn loaf, but since mine was so dense it didn't LOOK like that much bread. Nex time, god forbid I make this thing again, I'll use a more sensible amount of bread.

                      Seriously this recipe was like food for a soviet labor camp.

                2. s
                  sandylc RE: j8715 Jun 9, 2012 11:08 AM

                  Can you slice it very thinly and toast it in a low oven for crackers to serve with cheese?

                  If not, throw it out.

                  1. j
                    JasFoodie RE: j8715 Jun 11, 2012 02:44 AM

                    Slice it up or cube it and let it dry out then buzz it in the food processor. Use as breadcrumbs. It's what I do with any failed bread I have or the heels of loaves I buy that get dried out.

                    1 Reply
                    1. re: JasFoodie
                      jvanderh RE: JasFoodie Jun 11, 2012 05:43 PM

                      Agreed. It's only suitable for crackers or breading something.

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