Kepta Duona (Lithuanian Fried Rye Bread)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
In Lithuania, rye bread gets cut into sticks, fried, and tossed while hot with raw garlic and salt, then served under a warm sauce of melted gouda and mayonnaise.
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Firm, dense rye holds up in the oil where soft white bread would not, and cutting every stick 1.5 to 2cm thick means no thin pieces burn before the rest are done. The garlic stays out of the frying oil because it would scorch and turn bitter. When frying in several batches, divide the garlic and salt ahead so each batch is tossed while still hot. The bread is not meant to soak up all the oil, so whatever is left in the pan stays there. Make the cheese sauce last; it sets as it cools.
Ingredients
Instructions
- 1
Cut the rye bread into sticks 1.5 to 2 cm thick.
Mince 3 garlic cloves and finely grate 100 g Gouda.
- 2
Pour oil into the skillet to about one-third of the bread height and heat over medium.
You may need less than the prepared 300 ml, depending on the pan. A small bread piece should bubble as soon as it enters.
- 3
Fry the bread in uncrowded batches, turning it for about 1 to 2 minutes per side.
Remove when browned and crisp, then drain briefly on paper towels.
- 4
Toss each hot batch in a bowl with its share of the garlic and salt.
Reserve proportional amounts for the remaining batches.
- 5
Combine mayonnaise, 2 tablespoons cold water and Gouda in a small saucepan.
Stir on low heat until melted, then remove from heat. Add the remaining tablespoon of cold water gradually only if too thick.
- 6
Plate the bread, pour the warm cheese sauce over it and serve at once.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Lithuanian Fried Bread With Cheese Sauce
Taste of Lithuania, Ieva · Checked: 2026-09-07
- Kepta duona ir du padažai
Beatos virtuvė, Beata Nicholson · Checked: 2026-09-07
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