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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do these breadcrumbs need to be stored in the refrigerator or is the pantry okay? what is the shelf life of these?
I actually keep mine in the freezer.
I store it in the freezer as well.
What brand of bread do you use?
Hi. 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.