Light And Crisp Whole Wheat Bread Crumbs Food

HOMEMADE WHOLE WHEAT BREAD CRUMBS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Layer bread slices in a single layer on ungreased baking sheets. Allow a bit of room between slices for warm air to circulate.
• Toast bread in the preheated oven, flipping until evenly dry, 30 to 45 minutes. Remove from the oven and cool completely, 15 to 20 minutes.
• Process bread in a food processor until fine. Add Pecorino Romano cheese, parsley, oregano, basil, garlic powder, onion powder, thyme, salt, and sugar and pulse until just combined.

MOIST, LIGHT, & FLUFFY WHOLE WHEAT BREAD

Steps:

• In a medium-sized bowl, put 4 cups of the flour, the yeast, the dough enhancer, the vital wheat gluten, and the salt.
• In the mixer bowl (I mix mine in a Bosch mixer), put water, oil, honey, and lecithin.
• Add the dry ingredients from the bowl to the liquid in the mixer bowl.
• Beat with wire attachment until it forms a smooth batter. (About 3 minutes.)
• Place the dough hook on the mixer.
• Gradually add more flour and mix until it forms a soft dough. Continue mixing for about 10 minutes to knead the dough.
• Remove the dough from the bowl and form it into 3 loaves.
• Place in PAM-sprayed bread pans and spray the top of the loaves with PAM and allow to rise for about one hour.
• Preheat your oven to 350* and Bake for 20-25 minutes or until golden brown.
• ** If you don't use all white-wheat flour, cut down on the baking time as it will brown more quickly. **You can use red wheat flour, but it is slightly heavier. I prefer using all white wheat flour or 1/2 white wheat and 1/2 red wheat flour, but any flour will work.