How to Make Homemade Bread Crumbs
Whole wheat breadcrumbs are sometimes difficult to find in the store, but they are easy to make! And a bonus: this recipe uses the heels of your whole wheat bread! You know, those end pieces that no one in your house will eat anyway? That makes these breadcrumbs FREE, while also reducing food waste! I love these kinds of recipes!
Servings 3
Calories 54kcal
Ingredients
- 2 Whole Wheat Bread Heels, or however many you have
Instructions
- Preheat oven to 300° F.
- Rip the bread into smaller pieces - the smaller they are, the quicker they’ll bake.
- Place the bread pieces onto a parchment lined baking sheet, and bake for 20-35 minutes, until the pieces are completely dry and crispy, but not toasted.
- Move the bread to a food processor, and pulse until you get a consistency that resembles large sand grains - or whatever size you want.
- Store in an airtight container for up to a few days, or the freezer for up to 6 months (recrisp in the oven after thawing).
Nutrition
Calories: 54kcal | Carbohydrates: 9.1g | Protein: 2.7g | Fat: 0.7g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 97.1mg | Potassium: 54.2mg | Fiber: 1.3g | Sugar: 0.9g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0.5mg
