And did you know that at home you can quickly and easily prepare any options for crackers - fresh, salted, sweet, etc. And from the remnants of bread you can make breadcrumbs , necessary for cooking various dishes. Let's look at a few recipes for rye breadcrumbs.
Rye rusk with garlic recipe
Ingredients:
- rye bread - 1 loaf;
- spice;
- garlic - 4 cloves;
- vegetable oil - 80 ml.
Preparation
So, we begin with the preparation of refueling. To do this, we clean and chop garlic with a knife or extrude through a press. Then mix the salt, throw spices and pepper to taste. We pour in the necessary amount of vegetable oil, carefully mix everything and set aside. Rye fresh breads cut into the way you want, and put in a bowl with garlic oil.
The oven is pre-ignited, heated up to 180 degrees and we prepare the pan for baking. We turn the contents of the bowl into a mold, mix it a bit and send it to the oven for 30 minutes. Bake about 30 minutes at 180 degrees. From the oven, the croutons are not immediately taken out, but we give them, as it should, cool down. We serve them to soup, beer or simply as an easy "snack".
Sweet rusk from rye bread
Ingredients:
- rye bread - 5 slices;
- powdered sugar - to taste;
- brown sugar - to taste;
- ground cinnamon.
Preparation
Rye breads are cut into slices about a centimeter thick. Then spread the slices on a baking sheet, sprinkle them with a mixture of brown sugar, ground cinnamon and put into the oven, preheated to 200 degrees. We bake rye sweet crackers 10-15 minutes before the appearance of a ruddy crust.
Rye bread crumbs
Ingredients:
- Rye bread.
Preparation
For the preparation of breadcrumbs we will use rests of rye bread. We cut them with arbitrary pieces, but not too large, put them on a baking sheet and put them in an oven heated to 150 degrees. Do not lightly brown the biscuits, they should just dry well. This will take approximately 20 minutes. The finished crackers are cooled and with the help of a blender or mortar we turn into small crumbs. Such bread crumbs will be useful for making cutlets, schnitzels, casseroles and other dishes.