Ymerdrys (rye bread crumbs)

Ingredients for 10 servings:

• 700 g rye bread, 3 – 4 days old
• 120 g brown sugar
• 12 g salt
• 70 g syrup, light

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 30 minutes

Use of leftovers, makes about 1 liter of Ymerdrys, great as a yogurt topping, for layered desserts

Preheat the oven to 75°C fan/convection oven. Line two baking sheets with baking paper. Trim any remaining bread ends. Cut the remaining bread into large cubes, place in a food processor fitted with a cutting blade, and chop. Transfer to a bowl and mix thoroughly with the remaining ingredients. Spread the mixture evenly between the baking sheets. Place the baking sheets together in the oven and dry the breadcrumbs for 4 hours. Turn the baking sheets over every hour and swap positions. Allow the breadcrumbs to cool completely. Return to the food processor and chop as finely as possible. Store in an airtight container. In Denmark, drys are eaten with ymer, a sour milk product. Drys taste great layered with quark and cream and applesauce, for example. Drys can also be soaked in fruit juice or alcohol to create a layered dessert.