75 minutes
Homemade toasted whole grain breadcrumbs with a nutty essence and delightful crunch, perfect for various culinary uses.
Whole Grain Bread, cut into ½-inch cubes
slices
1. Oven Prep
Warm the oven to the lowest temperature, typically around 250°F (121°C), to create a gentle drying environment.
2. Bread Layout
Place the bread cubes in a single layer on a baking sheet, ensuring they have space for even heat circulation.
3. Baking
Let the bread cubes bake, keeping a watchful eye to ensure they dry out completely without taking on too much color. The duration can extend over an hour, contingent on the initial moisture and density of your chosen bread.
4. Crumbing
Once the bread cubes are cooled, give them a whirl in a food processor until they reach a small but not powdery consistency. Intermittently, sift out the finer crumbs, continuing to process any larger bits that remain.
5. Storage
Transfer the finished breadcrumbs to an airtight container. When thoroughly dried, they can retain freshness for several weeks.
Mix in grated Parmesan, Pecorino Romano, or nutritional yeast for a cheesy flavor. This works great as a topping for baked pasta dishes or casseroles.
Add dried herbs like oregano, basil, thyme, or a premixed Italian seasoning to the breadcrumbs before toasting. Garlic powder, onion powder, paprika, and black pepper are also great additions.
Mix in grated Parmesan, pecorino, or Asiago cheese with the breadcrumbs before toasting. The cheese will melt slightly and create a savory, umami-packed crust that's excellent for topping casseroles or gratins.
For an umami boost, mix in a small amount of finely chopped sun-dried tomatoes, olives, or a sprinkle of nutritional yeast. These ingredients will deepen the flavor profile and make your breadcrumbs stand out in any dish.
Finely chop nuts such as almonds, walnuts, or pecans and mix them with the breadcrumbs. The nuts will toast alongside the breadcrumbs, contributing a rich, nutty flavor that's especially good in salads or as a coating for chicken or fish.
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