I have 3/4 of a loaf of homemade dark rye bread that we didn't get to eat. Now it is a bit too hard for just eating as it is or for sandwiches, but it is not stale. I plan to make 1/2 of it into garlic seasoned croutons for soups and salads, the other 1/2 leave plain and dry out for dry bread crumbs.
Anybody have any ideas of things that would be good made with dry rye bread crumbs? Also other uses for croutons besides soup or salad. And some soup recipes that go really well with rye bread croutons.