Rye bread with seeds
A dense dark sourdough bread with sunflower, pumpkin and flax seeds, for soups, herring and cheeses.
Rye bread with seeds is a dense dark bread of rye or rye-wheat flour on sourdough with added sunflower, pumpkin, flax and sesame seeds, with a sourish taste, an aromatic crumb and a crisp crust. It is served with soups, borscht, herring, smoked fish, cheeses and pates, and made into sandwiches, toasts and bruschetta.
Calories, proteins, fats and carbohydrates per 100 g of product
Rye bread with seeds, Raw: Calories 259.0 kcal, Proteins 8.5 grams, Fats 3.3 grams, Carbohydrates 48.3 grams per 100 g of product.
Recipes with this ingredient
Tapa with salmon, apple, and red caviar is a harmonious blend of fresh, tangy, and creamy flavors worthy of the best gastronomic traditions of Europe. This recipe is inspired by Spanish tapas culture where small, exquisite dishes delight the palate and complement friendly conversations. Crunchy rye bread with seeds adds texture while delicate lightly salted salmon provides a deep sea flavor perfectly complemented by the sweetness of red apple and the saltiness of red caviar. A dressing made from Greek yogurt, mustard, and olive oil ties all components into a unified flavor symphony. This tapa is suitable for both festive occasions and cozy gatherings, adding a touch of luxury and balance to any moment.
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The easiest way to ensure the presence of the Mediterranean on the Russian table. Instead of anchovies for a fishy aroma, you can use roach, any other dried fish or fish sauce, instead of fresh figs you can take dried ones. In this case, you will need to add a little more oil or thoroughly soak the figs in water beforehand.
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