When I get around to making these breadcrumbs I usually make a big batch and store the leftovers in an airtight container in the freezer. This way, it isn’t such a pain when a recipe calls for breadcrumbs. I used to buy the store-bought variety (by Progresso), but when I recently looked at the label and lost count of the number of unpronounceable ingredients I decided never again on those! As a reminder, it only takes a few simple ingredients to make bread.
Update: We’ve since found a decent store-bought alternative made of 100% whole wheat, but we still make our own, too.
Homemade Breadcrumbs
Ingredients
- whole-wheat bread, stale
Instructions
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Breadcrumbs are best if made with stale bread. I like to spread out the pieces I am going to use on the baking sheet and leave them on the counter for a few hours or overnight so they get “stale”.
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Once your pieces are ready, make sure they are in one even layer on the baking sheet.
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Place them in a warm oven set at 200 degrees F. Bake for 1 – 2 hours until they are dried out.
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The pieces can then be ground up into breadcrumbs by running them through the grating blade in the food processor or with a hand grater.
Recipe Notes
We recommend organic ingredients when feasible.
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Jordan
January 8, 2016 at 3:44 pmdo these breadcrumbs need to be stored in the refrigerator or is the pantry okay? what is the shelf life of these?
shawn
January 17, 2016 at 8:21 pmI actually keep mine in the freezer.
Molly
February 4, 2016 at 10:00 pmI store it in the freezer as well.
Darci
January 15, 2017 at 9:14 amWhat brand of bread do you use?
Amy Taylor (comment moderator)
January 18, 2017 at 8:41 amHi. Lisa often makes her own bread. If she buys store bought, she would look for 100%whole grain with no unnecessary ingredients. She also sometimes buys from Great Harvest. You can find Ezekial sprouted bread in the frozen section of most stores and that is a solid choice.