Rye Bread Paper

Preparation info

  • Difficulty


  • Yield about

    100 Pieces

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • One 350-g loaf / One 12.35-oz loaf rye bread bâard, frozen


  1. Trim the crust off the bread with a serrated knife.
  2. While it is still frozen, slice it on an electric slicer as thinly as possible.
  3. Place the slices in a dehydrator or very low temperature oven (60°C / 140°F). Dry until crisp, about 2 hours.
  4. Reserve in an airtight container at room temperature. Discard after 2 days.