Charred-Bread Powder
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This charred bread powder is a clever, zero-waste vegan seasoning that adds a deep, smoky complexity to your favourite dishes. By intentionally toasting stale, crusty bread until it catches and then slow-drying it in the oven, you create an intense umami base. The addition of dried chillies provides a subtle, warmth-driven heat that lingers on the palate without ever overpowering the deep, toasted notes.
Use this versatile pantry staple to transform simple roasted vegetables, or sprinkle it over pasta and salads for an unexpected savoury depth. It is a fantastic way to give new life to leftover sourdough or country-style loaves while introducing a professional, chef-style finish to your home cooking. Simply store in an airtight jar to keep the flavours fresh.
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Ingredients for Charred-Bread Powder
Dried chillies de árbol or 1/2 teaspoons crushed red pepper flakes
110g torn stale crusty country-style bread
How to make Charred-Bread Powder
Preheat oven to 200°.
Heat a dry medium ovenproof skillet over medium-high. Toast 2 dried chillies de árbol or 1/2 teaspoons crushed red pepper flakes and 110g torn stale crusty country-style bread, stirring occasionally, until bread is charred in spots, 6–8 minutes.
Transfer pan to oven and bake until bread is dry and crisp, 1–1 1/2 hours.
Working in batches, grind chillies and bread in a spice mill to a fine powder.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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