Fresh Jewish Rye Bread Crumbs

Rye bread makes better fresh breadcrumbs because they’re drier and coarser in texture. No need to remove crusts.

Break in pieces, process in food processor till evenly crumbly. Pack in sealable plastic bags and freeze till needed.

They thaw quickly, can be used as is for stuffing veggies, or lightly pan-fried in margarine or oil with salt, pepper and/or herbal and spice seasonings.

Use with veggie meats for meatloaf and meatballs.

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