I got a little bit crazy with this bread-making project a while back:
Five Minutes a Day for Fresh-Baked Bread Five minutes and 50 cents a day was a kitchen experiment I couldn't pass up.
I used this recipe to make all the breads you'd expect, even the Indian naan listed in the article. I used it to make pizza dough, focaccia, garlic bread, cinnamon rolls, dinner rolls, you name it!
One time I substituted whole wheat flour for the AP flour the recipe calls for. I'd always added a cup or two of WW flour but I tried it 100% WW and got a very dense, chewy bread that I liked but it wasn't very pretty. Didn't rise much but I loved it, especially as toast for breakfast.
One day I sliced one of these dense, flat WW loaves into thick slices and put them in the food dehydrator. Left them there for a day or two till they got very hard and brittle, like big crackers. They were wonderful! So, maybe putting sliced bread in the food dehydrator is a good way to use old bread?
