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Bread casserole with veggies, cheese, and walnuts

Bread casserole doesn’t sound very nutritious or low-ish carb. But it can be.

I used a food processor to coarsely chop the bread. Then, also in the food processor, I minced onion, parsley, spinach, celery, and an apple. The cheese, grated, is part cheddar and part Gruyère. The walnuts are partly pieces and partly halves. I did not add any liquid, though I wish I had used two or more apples instead of one. I moistened it with olive oil. It’s seasoned with sage and rosemary. The darker and heavier the bread the better. This was my barley-whole wheat bread, which was two days old.

It occurred to me that I could make a very good dessert-style bread pudding with minced apples and the same kind of bread, seasoned with cinnamon. I’ll do that next time I have two-day-old barley bread.

I grind hulled barley and wheat berries to make my own flour for this bread. It’s half barley, half wheat, plus water, salt, and yeast. I make this bread fairly often because the guilt factor is low. I’m always amazed at what a tasty grain barley is. For flour, I use hulled barley as opposed to pearl barley.


  1. Jo wrote:

    Your pictures of food you prepare are excellent. We eat with our eyes first and your presentation is always very good.

    Wednesday, January 4, 2023 at 12:03 am | Permalink
  2. daltoni wrote:

    Thanks, Jo … 🙂

    Wednesday, January 4, 2023 at 6:00 am | Permalink

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