How to make Latvian Garlic Bread (Ķiploku grauzdiņi recipe)

How to make Latvian Garlic Bread. RECIPE HERE:
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Latvian garlic bread is not your regular white bread smeared with garlic herb butter and eaten as entree before pizza. Latvian garlic bread is made from rye bread (rupjmaize) and the goodness of raw garlic. It is a popular snack in Riga, the Latvian version of garlic bread. It’s kiploku grauzdini which translates as garlic toasts. Slices of rye bread are fried in butter and then rubbed with a cut garlic clove. They are served with sour cream enhanced with more garlic and the herb of choice in Latvia, dill. They are delicious and addictive, especially with a beer. Their texture is reminiscent of the fried bread we had with our bacon and eggs when I was a kid, crisp on the outside and moist and flavourful on the inside. Sometimes the bread is cut into fingers or soldiers, but the best ones are bigger like those pictured because they allow you to double dip.
It may not be to everyone’s taste, but, trust me, it is perfect on a hot summer’s evening with a glass of cold beer. Traditionally garlic bread would be made from the cheap, loaf tin baked rye bread, commonly known as “ķieģelītis” (little brick).
Ingredients
Black Rye Bread (as many slices as you like)
Garlic (as much as you like)
Vegetable Oil
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ЖАРЕНЫЕ СУХАРИКИ НА СКОВОРОДЕ
Простой и быстрый способ приготовить себе вкусную закусочку! . Ароматные хрустящие брусочки из ржаного хлеба — не только прекрасная закуска к пиву, но и отличное дополнение к первому горячему. Для пикантности при жарке хлеба добавим немного чесночка. Угощайтесь! Нарезать хлеб на кубики по 2 см. Очистить и размельчить чеснок. Хлеб посолить, поперчить и добавить чеснока. Сковороду разогреть и смазать маслом. Жарить сухарики на медленном огне, в течение 20-25 минут, постоянно помешивая. Они должны стать хрустящими.  Приятного аппетита!
Хлеб  — 250 Грамм (пшенично-ржаной)
Масло  — 2-3 Ст. л
Чеснок  — 2-3 Зубчиков
Соль  — По вкусу
Перец черный молотый  — По вкусу