Uses for stale, dense wheat bread?
I made (my first) all-wheat bread and it's a pretty dense. I'm dutifully eating it with eggs, peanut butter, etc, but I'd love to repurpose it as breadcrumbs or bread pudding or something. Are there any recipes using old-ish bread that dense wheat bread would work well with? Thanks!
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http://www.thewednesdaychef.com/the_wednesday_chef/2011/01/zuni-cafes-chard-and-onion-panade.html
http://www.nytimes.com/2010/09/12/magazine/12food-t-001.html
Cut or tear the bread into chunks. Put into a bowl. Grate a tomato on top, or combine fresh and canned tomato. Add capers, lemon, oregano, olive oil, salt and pepper. I don't eat dairy, but you could also crumble feta on top at this point. (I would do cashew ricotta instead!)
The liquid ingredients will soak down to the bread and make it the perfect texture. You can also play around with the recipe and add other ingredients you might have around. I have seen it done with sprouts, and there is a breakfast version with chopped egg.
It is a Greek dish that you usually use Cretan barley rusks for, but I have used stale wheat bread and it is equally awesome! If it is dense, that is actually better!