Just a few Croutons

With the onset of winter, although it has warmed up a bit this week, I feel the need to eat more soup.
 
A vital ingredient to complete the experience is the humble Crouton, but not the ones you can buy, I'm talking about the home made, larger than usual, crispy artisan type.

I made one extra spelt loaf on my Wednesday Oats order, and cut this into cubes about finger-tip size, and put them on two baking trays.

I liberally splashed them with my home made Blackberry Vinegar and some Olive Oil, then put them in a low oven for an hour, at about 140 degrees C, turning them a couple of times.

I turned the oven off but left them in till it had all cooled down, this crisped them up a treat. Right now they are in an airtight container in the fridge, but I dont think they'll be there for long.

By the way, they are also good with cheese, as an alternative to crackers.

Oh and when I said finger-tip, I meant just the bit from the tip to the first knuckle.