Crackers in the oven: a step by step recipe 🍞 with photo

Cookware: knife, cutting board, plastic bag, baking sheet, oven.

Ingredients

Name	amount
Baton	1 PC.
Salt	taste
Dry garlic, olive herbs, paprika, dried dill	a pinch
Vegetable oil (optional)	1-2 tsp

Step cooking

Did you know?Rusks can be made from any bread that you like - loaf, wheat “brick”, rye “Borodinsky”, cakes and even rolls, with or without additives from your favorite spices.

Cut the loaf into slices about 1.0 centimeter thick. Dissolve each slice in cubes.
If you prepare crackers for beer, salad, broth or soup, you need to put them freshly cut into a plastic bag. Cover the cubes with a small amount of salt, paprika and spices - Provencal herbs, dried garlic, dried dill to taste. Mix the contents of the bag, shaking vigorously so that the slices of fresh bread are maximally rolled in spices and salt.
Put the aromatic cubes from the loaf on a dry baking sheet. If desired, before drying, crackers can be lightly sprinkled with 1-2 tsp. vegetable oil. Set the oven to minimum temperature. On many stoves this is a temperature of 160 ° C. Dry in the oven for 30-40 minutes.
Remove the finished crackers from the pan and cool well. Fold the cooled crispy cubes in a sealed bag, remove as necessary and serve with the appropriate dishes. The shelf life of the finished product is up to three months (if not eaten earlier), in dry conditions at room temperature.

The speed of drying crackers directly depends on the size of bread slices and the desired color of the finished product. The rougher you want to get crackers, the longer they should be in the oven. But the main thing in this whole procedure is not to burn crackers into coals. Therefore, for a baking sheet with preparing crackers, you need to periodically look after it.

Video recipe

Watch a demo on the easiest way to dry crackers at home. The plot reveals the main secrets of the successful preparation of crackers, as well as stipulates the basic conditions for their proper storage.

Thank you for your interest in the recipe for making homemade crackers using a conventional kitchen oven. And how often do you dry slices of bread for soups, broths, and possibly beer? Share with readers what you prefer to add spices when drying, or do without them and why. Describe your method of drying crackers by leaving a review at the bottom of the page. Also, do not forget to comment on the simplest recipe for drying crackers in a home oven published above. We value the opinion of each of our readers.