In the quest of make as much as possible from scratch, I started saving all of the loaf ends, little-too-dry slices and not-properly-risen rolls and fill a bag in the freezer. This is incredibly simple, and really a no-brainer, but I had never got myself organised enough to collect these leftovers.
After thawing out the contents of the bag and breaking it into pieces, these were laid out on a tray and placed into the oven to dry out. It is really important that these are completely dry otherwise mould could start growing. The crunchy pieces were then whizzed to form the crumb. I quite like the coarser texture rather than a powder. There is now a jar sitting in the cupboard ready to be used, and I know exactly what is in there.
On a chilly Sunday, in between sewing, I threw together some (home-grown) spinach and feta rolls for lunch.
A handful of spinach, feta, cheddar, breadcrumbs and an egg were mixed to make the filling.
Just a a reminder about the giveaway for the bread bag.