There’s no reason why you shouldn’t play around with different types of bread here—wholemeal, spelt, oat, or sprouted. You can make breadcrumbs or croutons from any of them.
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There’s no reason why you shouldn’t play around with different types of bread here—wholemeal, spelt, oat, or sprouted. You can make breadcrumbs or croutons from any of them. |
Day-old or two day-old wholegrain bread, crusts removed
Pulse the bread (in batches if necessary) in a food processor until you have textured crumbs. I sift out the fine sandy dust that collects in the base of the food processor, which leaves just the good stuff, but this is a step you don’t have to take. Store in an airtight container in a cool, dry cupboard.