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Crunchy whole-wheat croutons - possible?

dmd_kc | Mar 9, 201006:39 AM

OK, I think croutons from whole-grain bread have gotten the best of me. I can get a decent crust on the outside, but they stay soft on the inside. I've tried doing them slow at 250, or like white bread ones at 400. No luck.

I've tried every kind of bread imaginable, and they always have the same issue. Is there a way to get them crisp all the way through that I haven't been able to crack? The only place I won't go is the deep-fryer. I'm sure that'd work, but it's not what I'm looking for in the finished product.

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