Recomposed Bread – Basic Mix

Turn Cracker Bits and Breadcrumbs Into Building Materials

This basic recipe is a starting point for transforming dry leftovers like breadcrumbs, cracker bits, and stale bread into a malleable mix you can shape and bake. You can use it to create flat slabs or other forms that become structural elements in food-based sculpture.

It works with just about any dry bread product. If your mix consists of only powdered or finely ground ingredients, the result will be very solid and dense. That can be useful when working with thin shapes or when you need extra strength.

If your mix includes larger crumbs, like crouton bits or chopped nuts, the texture stays crunchy without being too dense. This makes it more enjoyable to eat, but slightly less resistant. I recommend this softer variation if your slabs will be thicker than ¼ inch (6 mm).

This version is very simple. Think of it as a base recipe. You can season it or add other ingredients depending on what you plan to build or eat.

Basic Recipe

Ingredients

• 1 cup dry crumbs, cracker bits, or stale bread pieces
• 3 tablespoons egg white

Directions

1. If using stale bread, break it down into crumbs or small bits depending on the texture you want. You can crush it by hand with a mortar or use a food processor.
2. Mix 1 cup of dry crumbs with 3 tablespoons of egg white. You can do this by hand with a silicone spatula or with a food processor. If using a processor, pulse only a few times to blend the egg without turning the mix into paste.
3. Shape it to your desired form and thickness. For a slab that is ¼ inch (6 mm) thick, bake on a baking sheet at 350°F (175°C) for about 20 minutes. Flip halfway through for even cooking.

See the entry on shaping base slabs for more details on how to form clean, even shapes.