I thought whole wheat pastry flour could easily be substituted for whole wheat flour. (You bread makers are probably laughing and shaking your fingers at me right now!) I made a tasty bread, but it crumbled a bit when cut... not enough gluten in pastry flour to hold the bread together.
Lesson learned. But I made lemonade out of my lemon! I made the best croutons I've ever had (other than those fabulous homemade croutons at Ruby Tuesday's)!
Did you know they taste fantastic floating in tomato or chicken soup??...just throw them in right before you eat it.
Vegan whole wheat croutons
Here is the recipe as loosely as possible adapted from the Food Network:
Preheat oven to 400°
Line a cookie sheet with foil
You will need:
1 loaf whole wheat bread cubed (I like using fresher bread...then you get crispy on the outside and still a little chewy on the inside)
1/3-1/2 cup olive oil (I used 1/2 cup extra-virgin because I was out of regular olive oil)
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
Pour the bread cubes into a large bowl. Set-aside. Blend the next four ingredients until incorporated, approximately 10 or 15 seconds. (Or if you want an aerobic workout you can shake it up in a watertight container for a few minutes.) You might want to taste the oil to make sure it has enough seasonings before you drizzle.
Drizzle the mixture over the bread cubes and then gently stir to make sure they are coated. Pour them onto a foil lined pan, spread them out, and bake for approximately 15-18 minutes or until they begin to brown.
Most importantly: Resist the urge to eat them all right out of the oven!