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Preheat oven to 300ºF/150ºC.
Slice the bread thinly and spread out in one layer on baking sheets (you will need more that one baking sheet).
Toast bread for 5 minutes then flip bread slices over. Toast for another 5 minutes until dry throughout. Heavy breads may take longer to toast.
Transfer toasted bread to a wire rack until cool.
Break up the bread and crush in the food processor in several batches progressively transferring crumbs to a medium bowl.
With the last lot of crumbs in the food processor add the parsley and process for 20-30 seconds until the parsley is finely chopped.
Combine all the crumbs in a bowl together with remaining ingredients.
Store in an airtight container or heavy duty zip lock bag in the fridge for two weeks or in the freezer for 3 months.