Sour rye soup can be served in ready-made bread from the store (specially designed for this purpose) or baked at home. Cool the bread if it was homemade, then cut off the heel, remove the crumb leaving about 2 cm of bread at the crust. You can use part of the removed crumb to fill from the inside any areas that seem too thin.
Before pouring the soup, bake the bread in the oven (about 20 minutes at 180 degrees Celsius). Place the bread rolls on plates, fill with soup and additions and cover with a 'lid'.
If we bake the breads ourselves from this recipe, from the given ingredients we bake 2 smaller breads, for example in small cake pans covered with lids or small oven-safe pots. We prepare the dough as in the recipe, only the next day we divide the dough in half (for 2 breads), set aside for the second rise. We bake slightly shorter, in the first stage 25 minutes, then 20 minutes uncovered covering with foil towards the end of baking if the bread browns too much.
