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Black Bread Crackers with Garlic

Author
Cookinero 2 Mar 2025
8720
Black Bread Crackers with Garlic

The recipe for cooking rusks from black bread with garlic in the oven is very simple. For homemade rusks, it is better to take bread with a “heavy” crumb structure. Darnitsky, Ukrainian or Borodinsky, cut into cubes or bars, will do. Black rye bread is a dietary product. An important advantage is its low energy value, which contributes to weight loss with regular use.

How to cook Black Bread Crackers with Garlic

Step 1

Black Bread Crackers with Garlic

Prepare the bread. Cut the Borodinsky bread in half. Cut the halves into regular slices 5-7 mm thick. Cut each slice into strips about 8-10 mm wide. Then into cubes.

Step 2

Black Bread Crackers with Garlic

Dry the rusks in the oven. Place the pieces of black bread in a baking dish or on a baking sheet greased with oil. Put the rusks in the oven at 160-180℃ for 30 minutes. Do not bake them too much right away, you need to dry them until they are crispy. Remove the baking sheet and stir the rusks about every 10-15 minutes. Be careful, the cooking time may vary depending on the power of the oven. The rusks should not be overcooked.

Step 3

Black Bread Crackers with Garlic

Prepare the coating for the croutons. Mix butter, freshly ground pepper mixture, salt and garlic. Let it sit for 3-5 minutes. Remove the baking sheet with croutons from the oven. Add the prepared garlic mixture to the croutons. Stir vigorously so that the garlic does not stick together into lumps. Add salt in portions if necessary. Put the croutons with garlic in the oven to dry for 8-10 minutes.

Step 4

Black Bread Crackers with Garlic

Cool the crackers. Let the crackers with garlic stand uncovered to remove any remaining moisture, including that from the garlic. Sometimes it may take 6-8 hours if the crackers are not completely dried in the oven.

Black Bread Crackers with Garlic - FAQ About Ingredients, Baking Time and Storage

Yes! While Borodinsky bread gives an authentic flavor, you can substitute it with other dense, dark rye or sourdough breads for similar results. Avoid soft sandwich bread, as it won’t crisp up as well.
Store cooled crackers in an airtight container at room temperature for up to 2 weeks. For extra freshness, add a silica gel packet to absorb moisture.
Absolutely! Replace the butter with olive oil or a plant-based butter alternative. Just ensure it’s evenly coated for the garlic mixture to adhere properly.
They’re perfect as a crunchy snack on their own, paired with soup, or as a topping for salads. Try them with creamy dips like hummus or tzatziki!
Yes! Freeze them in a sealed bag or container for up to 3 months. Thaw at room temperature—no reheating needed unless you prefer them warm.
They may have been overbaked. Reduce oven time or temperature slightly, and check for crispiness (not rock-hard) every 5 minutes toward the end.
Yes, but the flavor will be milder. Use 1/2 tsp garlic powder per clove of fresh garlic, mixing it directly into the butter or oil.
Swap the bread for low-carb rye or seed-based bread (check labels for net carbs). Adjust seasoning to taste, as alternative breads may alter the flavor slightly.

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