Schnittlauchbrot
Chive bread
Schnittlauchbrot: Bavarian buttered rye bread heaped with chives
Order a Schnittlauchbrot in a Munich beer garden and you get the simplest Brotzeit there is: a thick slice of sourdough rye, buttered right to the edges and buried under so many chopped chives that the bread disappears. A pinch of coarse salt on top is all it needs. Bavarians eat it with a radish or two in the afternoon, and at home it is a classic Abendbrot when the chives in the garden are growing fast in May and June. The mistake is using fridge-cold butter, which tears the bread and will not hold the chives. Chef's tip: press the bread butter-side down into a plate of chives instead of sprinkling, and every bit gets covered.
- Total time
- 5 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 2 slices sourdough rye breadabout 1.5 cm thick
- 1 oz buttersoft
- 2 bunches chivesfinely snipped
- ¼ tsp coarse sea salt
- 4 radishes (optional)to serve
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Method
0/3 doneStep 1: Snip 2 bunches chives very finely and spread them out on a plate.
3 minStep 2: Spread 1 oz butter generously over 2 slices sourdough rye bread right to the crust.
1 minStep 3: Press each slice butter-side down into the chives so it is completely green, then sprinkle with ¼ tsp coarse sea salt. Serve straight away with 4 radishes.
1 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 6 g
- Carbs
- 30 g
- Fat
- 13 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does schnittlauchbrot take?
- About 5 minutes in total.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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