Rye crusts give a simple oatmeal jelly a unique flavor.
Pour oatmeal with warm water, add chopped black bread crusts and leave in a warm place for 2 days.
Oatmeal-bread mass should not ferment much, it must be stirred regularly. The indicator of readiness is a slight sourness.
Strain the jelly, separate the pulp. Drain the liquid and lightly salt. Put on fire. Bring to a boil and, stirring, boil for 5 minutes.