When I grew up in Denmark we had two options for breakfast during the weekdays. We could have 1. quick oats with milk and a sprinkle (or spoonfulls if my mom didn't look) of sugar or 2. Ymer (a fermented milk product) or A38 (milk fermented with Lactobacillus acidophilus) with a good sprinkle of rye bread crunch topping aka ymerdrys. Both healthy breakfasts born long before we had the cereal isle in the grocery stores, or at least before me and my brother discovered it.
I always opted for the A38 and ymerdrys. So when I tried to make it, I was in heaven. Now I have the perfect breakfast: Yogurt with ymerdrys and fresh raspberries. A perfect start to your day.
Ymerdrys can be made as healthy as you like. This recipe is my version, but you can skip the butter and toast the breadcrumbs and sugar in the oven at 400℉ (200℃) for about 10-20 minutes.
- 50 g butter
- 250 g rye bread, grated
- 50 g sugar
- 50 g brown sugar
Grate the rye bread. Melt the butter in a pan and toast the rye bread in the butter over medium heat, until light crispy. Add the sugars and let it just caramelize and coat the rye bread. Spread the crispy rye bread on a piece of parchment paper, mix in the brown sugar and let the crunch cool completely before using.
Use the topping on yogurt or in desserts.