Bread Crumbs (Homemade from Scratch)

Name: Bread Crumbs (Homemade from Scratch)
Cuisine: From Scratch
Ingredients: 500 g (crusts removed for finer crumbs) Day-old bread (white, sourdough or whole wheat); 1 tsp salt + 1 tsp Italian seasoning or garlic powder Optional: salt & dried herbs

A recipe from From Scratch.

From ScratchBreadCrumbsFromScratchHomemadePankoStyleBreadingGlutenFreeOption

Nutrition (per serving)

400Calories

14 gProtein

72 gCarbs

6 gFat

4 gSugar

800 mgSalt

Ingredients

500 g (crusts removed for finer crumbs) Day-old bread (white, sourdough or whole wheat)
1 tsp salt + 1 tsp Italian seasoning or garlic powder Optional: salt & dried herbs

Method

Preheat oven to 120 °C (250 °F) — low and slow to dry bread without burning.
Slice bread into 1–2 cm thick pieces → place in single layer on baking sheets (no overlapping).
Bake 30–60 minutes, flipping halfway, until completely dry and crisp (should snap when broken — moisture content must be near zero).
Let bread cool completely to room temperature (1–2 hours — this prevents sogginess when grinding).
Break dried bread into chunks → place in food processor or blender → pulse in short bursts until desired texture: fine for regular breadcrumbs, coarse for panko-style.
Optional: mix in salt & dried herbs/garlic powder while pulsing for seasoned crumbs.
Sift through fine mesh strainer → re-process large pieces → store coarse & fine separately if desired.
Store in airtight container at room temperature up to 1 month, or freeze up to 6 months.
Use for breading chicken, fish, meatballs, casseroles, or as topping for mac & cheese — fresh homemade breadcrumbs with full flavor.