No more buying bread crumbs in canisters with “Italian seasoning” or other such artificial nonsense. I decided it was high time I learned to make bread crumbs from scratch. It seems simple enough. I bake a loaf of whole wheat bread about once a week and occasionally we don’t get through the whole loaf or have some small heels left over. I put this leftover bread in a plastic freezer bag before it gets moldy and keep it frozen. The night before I plan to make breadcrumbs, I remove the amount of bread I want to use from the bag and let it thaw on the counter overnight.
- stale whole wheat bread
Take stale bread slices out of the freezer and let them thaw in the fridge overnight.
Preheat your oven to 300 degrees F.
Rip the bread into chunks and place in the food processor. Pulse to make course crumbs.
Line a baking sheet with foil and spread the crumbs out. Bake for about 15 minutes, stirring at the 5-minute and 10-minute mark.
Create a chute with the foil and put the baked bread crumbs back into the processor and pulse until finely ground.
Return the foil to the baking sheet and allow it to cool while pulsing the crumbs. Spread the finely ground crumbs on the baking sheet and allow them to cool.
Use the crumbs immediately or store them in an airtight container (use the foil chute trick again to get them into your jar).