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Sprouted Grain Croutons

by Marissa on May 17, 2011

If you’ve ever had to throw away half a loaf of fresh bread after a couple of days because it was going stale, you may understand the heartache this can cause. At my house, we often buy a half loaf of the homemade sprouted grain bread at Whole Foods and still can’t seem to finish it. I was about to dump the remnants in the trash again tonight when I felt inspired as I unpacked my dandelion greens from the fridge.

Remembering a salad of dense and bitter dandelion greens topped with rustic croutons I ate at a wine bar a few months ago, I got to work roughly cutting the two-day-old bread into cubes and transferring them into a bowl where I drizzled on some olive oil (enough to coat the bread cubes), tossed in some minced garlic and sprinkled on some dried rosemary.

I spread the mixture onto a foil-lined baking tin and put them in the oven at 475 degrees until they were nice and crisp (about 30 minutes).

These will add great flavor to any salad. Easy as pie and totally tasty!

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2 comments
Dawn's Dish
Dawn's Dish

Thanks so much for the guidance! I always have a loaf of Alverado Street Bakery in the freezer ( I store it there and take out what i need, that may solve your problem of stale bread!) and wanted some wholesome croutons. In order to keep the calorie count down, I sprayed the cubed bread with a little olive oil baking spray, sprinkled some galic powder, a tiny bit of onion powder, a dash of salt, and a tbls. of parmesean cheese. at 475, they started to burn after 8 minutes, i'm glad i was keeping my eye on them! Next time i make them I'll lower the oven temp. to 450. Even with a touch of char they are delicious! I'll be making these on a regular basis! Thanks for your help!

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