Rye bread with hazelnuts raisins and dried cranberries

Ive been baking my own naturally leavened (aka no-yeast) rye bread again, using just rye flour, and Im very pleased with the results. I always make two large loafs - one plain (well, I do add caraway seeds and linseeds to the dough), the other flavoured. Last weekend I added some hazelnuts, dried cranberries and raisins to the mixture. Absolutely delicious!

Let me know if youre interested in the recipe.

EDIT 8 July 2009: Well, looks like Ill need to post the recipe indeed :) Its a longer post, but Ill do it a.s.a.p.!

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Rhubarb and rye bread soup

Couple of years ago, when I blogged about Estonian rye bread soup, the idea of a sweet bread soup seemed very unusual to most of my (non-Estonian) readers. But trust me - the rye bread soup is cheap (usually using stale rye bread) and cheerful, and very tasty. Heres a seasonal version of the soup, using pale pink rhubarb stalks. Whereas the rye bread soup isnt particularly sugary-sweet anyway, this late spring/early summer version is even lighter and with a slight and welcome tang.

Rhubarb and rye bread soup
(Leivasupp rabarbriga)
Serves six to eight



400 g rhubarb, cleaned
200 g rye bread
1 litre water
100 g caster sugar
a cinnamon stick
some vanilla extract

To serve:
sour cream or yoghurt (optional)

Break the rye bread into chunks, place into a pan with 1 litre of cold water. Leave to soften for a few hours.
Bring slowly into the boil.
Cut the rhubarb into thick slices, add to the pan with sugar and cinnamon stick. Simmer the soup for 15-20 minutes, or until the bread and rhubarb are soft and mushy.
Season with vanilla.
Cool before serving.

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