Ingredients
- 6 slices dehydrated wholemeal bread, broken into pieces
- 6 slices dehydrated plum tomatoes
- 1 tablespoon dehydrated tarragon
Instructions
- Look at the dried tomato slices before anything goes in the processor. They are meant to finish leathery rather than brittle, and leathery fruit gums the blade and leaves damp streaks through the crumb.
- If a slice bends at all, put it back in the machine until it snaps. A breadcrumb blend is only as dry as its wettest component, and the tomato is always that component.
- Break the wholemeal bread up by hand and let it run alone for a few seconds first. It is coarser and denser than white bread and needs the head start.
- Add the tomato and tarragon and take it to the fine setting. Tarragon is a soft leaf that would be reduced to dust on its own, but ground alongside bread it stays in visible flecks.
- Stop and scrape the sides down at least once. Tomato is faintly oily and plasters itself around the bowl where the blade never reaches.
- Spread the crumb out and let the processing heat leave it before it goes into a jar. Warm crumb in cold glass raises condensation, and condensation in a breadcrumb jar means mould.
- It holds six weeks sealed in a cool cupboard. Wholemeal carries the wheatgerm and its oil, and that oil turns the crumb bitter long before anything else goes wrong with it.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 310 kcal | 88 kcal |
| Protein | 23.9 g | 6.8 g |
| Fat | 7.4 g | 2.1 g |
| saturated | 1.9 g | 0.5 g |
| Carbohydrate | 44.9 g | 12.7 g |
| sugars | 0 g | 0 g |
| Fibre | 7.8 g | 2.2 g |
| Sodium | 65 mg | 19 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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