We went on holiday for two weeks and returned to found we had left a Sourdough Seed Loaf in our fridge. It was perfectly fine, albeit a bit dried out. We could have fed the birds but I have personal motto, “Waste Not, Want Not.” So in no time at all, we have a jar of Soughdough Bread Crumbs, Voila! Easy to make and always on hand for that recipe requiring them.
- Cut left over loaf of bread into manageable squares
- Preheat oven to 100 degC
- Place squares into blender and pulse/blend till they resemble crumbs. Can be done in smaller batches
- Place breadcrumbs into a large flat oven tray in the middle of oven
- Bake breadcrumbs for about 1 – 1 1/2hrs, turning every 10-15 mins
- When crisp and dry, allow crumbs to cool, bottle in airtight jar.
- It’s really that simple!
My favourite recipe using breadcrumbs is a vegan Nut Roast. It’s delicious, moist and so tasty, served with mashed potato and a hearty salad.
Nut Roast Recipe
- 1 medium onion, finely chopped
- 25g coconut oil
- 50g mushrooms, chopped
- 1/2 cup walnuts
- 1/2 cup cashew nuts
- 125g breadcrumbs
- 300ml veg stock
- 2tsp yeast extract or miso paste
- Mixed herbs
- Salt and pepper
Melt coconut oil in pan and gently fry onions till transparent. Add mushrooms and cook till they give off liquid. Grind nuts. Bring stock to boil, add yeast extract (or miso paste), stirring to blend, then all other ingredients. Stir well. Turn into a greased loaf pan. Bake at 180 degC for 30 minutes.
Serve hot with tomato sauce.