Kawakawa Bread Croutons

kawakawa bread croutons

These delicious homemade croutons are made using our Kūmarahou Bread recipe as the base, with the kūmarahou replaced by a kawakawa tea infusion and dried kawakawa leaf flakes.

The kawakawa is incorporated directly into the dough, creating kawakawa flavour throughout the loaf before it is baked, cubed and toasted.

The result is a crunchy homemade crouton with kawakawa flavour, perfect for soups, salads and grazing platters.

Ingredients

For the Kawakawa Bread (1 loaf)

  • 250ml kawakawa tea infusion (made with 1 tablespoon kawakawa leaf tea)
  • ½ teaspoon raw honey
  • 2½–2¾ cups flour
  • 1½ teaspoons active dry yeast
  • Warm water (to activate yeast)
  • ½ teaspoon salt
  • 2 tablespoons dried kawakawa leaf flakes
  • 1 tablespoon milk powder
  • ½ tablespoon oil, melted butter or margarine

For the Croutons

  • 1 loaf Kawakawa Bread
  • ¼ cup olive oil
  • ¾ teaspoon sea salt

Method

Step 1 – Brew the kawakawa infusion

Prepare the kawakawa tea infusion by steeping 1 tablespoon of kawakawa leaf tea in 250ml of hot water for 5 minutes. Remove the leaves and stir in the honey while the infusion is still warm. Allow to cool until lukewarm.

Step 2 – Activate the yeast

Place the yeast in a small bowl with a small amount of warm water. Allow it to stand for 5–10 minutes until foamy.

Step 3 – Make the dough

In a large mixing bowl, combine the flour, salt, milk powder and dried kawakawa leaf flakes.

Add the kawakawa infusion, activated yeast and oil. Mix until a dough forms, then knead until smooth and elastic. Add a little extra flour if required.

Step 4 – First rise

Place the dough into a lightly greased bowl, cover and leave in a warm place until doubled in size, approximately 1 hour.

Step 5 – Shape and bake

Punch the dough down and shape into a loaf. Place into a greased loaf tin.

Allow the dough to rise again until it has expanded noticeably.

Bake at 180°C for approximately 30–35 minutes, or until golden brown and cooked through. Remove from the tin and allow to cool completely.

Step 6 – Prepare the bread

Leave the loaf for a day or 2 and then slice it. The bread can be placed into the freezer until you are ready to make croutons.

When you are ready to make the croutons, remove the loaf from the freezer and allow it to defrost just enough to be cut into cubes.

Cut the bread into approximately 2cm cubes.

Step 7 – Season the bread

Preheat your oven to 100°C.

Place the bread cubes into a large bowl. Drizzle with olive oil and season with salt.

Toss until the bread cubes are evenly coated.

Step 8 – Dry and crisp the croutons

Spread the bread cubes in a single layer on a lined baking tray.

Bake at 100°C for approximately 30 - 35 minutes, turning the croutons halfway through cooking. This gentle process slowly removes moisture from the bread while allowing the outside to become crisp and lightly toasted.

The croutons are ready when they are dry throughout and have developed a light golden colour.

Remove from the oven and allow to cool completely before serving or storing.

Step 9 – Serve or store

Serve with soups, salads and grazing platters.

Store any remaining croutons in an airtight container for up to one week.