Tag Archives: sourdough bread

Rye sourdough bread pudding

As a kid I used to love my grandma´s bread pudding, of course made with white bread, eggs and milk, and most often also some sausage. But it´s actually unexpectedly nice even with rye sourdough bread! 😀 You can use the stale bread that´s growing old on your kitchen shelf, this recipe puts it to great use.

Cut one loaf into fairly small cubes and soak in rice (or other non-dairy) milk, I used rice cream diluted with water, also that was fine.  The bread shouldn´t be swimming in liquid, but it should be fairly saturated and spongey. Mix in 2 TBSP of shoyu soy sauce and season with black pepper, thyme and rosemary. For good binding of the mixture (and instead of the usual egg) I also mixed through a 1/4 cup of “flax seed water” – if you add a small amount of water to the seeds, in about half an hour you will get a gel-like consistency, in some recipes they call this “flax egg” 🙂 Allow the bread to soak at least for an hour.

Meanwhile you can sautee some minced onion on oil with a pinch of salt and then add sliced leek and mushrooms and cubes of tempeh ( I used ready-made flavoured tempeh, adding just plain tempeh would not be nice, so make sure to first marinade or otherwise season yours). Sautee together until the veggies and mushrooms are soft and tempeh well cooked through. Let cool and stir well into the pudding mixture. Add a generous amount of coarsely grated carrot. Transfer mixture into a greased casserole dish, smoothe out the surface and bake on about 180°C until there is a light golden crispy crust.  Serve with a fresh salad.


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Filed under Grain dishes, Recipes

Onion-bread soup

What a simple way to improve your “usual” onion soup – add a piece of sourdough bread to thicken it! 😀

For onion soup I sautee at least two medium or large onions (I prefer red onions – they are sweeter) on a bit of water with a pinch of salt, the longer the better, they should be really soft. Then I add two bowls of hot water (or as much as needed) and bring to boil and then simmer, 5-10 more minutes.  This time I added also cubes cut up from half a slice of our homemade bread. Let them (almost) dissolve, stirring at times. Towards the end add about a teaspoon of ginger juice and diluted brown miso to taste.

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Filed under Recipes, Soups