Learn how to make sourdough breadcrumbs at home quickly and easily without the nasties or spending money on literal crumbs.
How to make sourdough breadcrumbs
Do you buy breadcrumbs? If you do, you’re literally paying good money for crumbs right?
To me it seems like a bit of a waste, plus, buying them there’s usually a bit more in that packet than good old flour and water (and maybe a bit of salt and oil) that you should find in bread.
In fact if you take a look at the back of a box of Krummies (a popular bread crumb brand in Australia) this is what you’ll find:
Ingredients: Wheat Flour, Wholemeal Wheat Flour, Baker’s Yeast, Eye Flour, Rye Meal, Vegetable Fibre, Gluten, Salt, Canola Oil, Mixed Grains (Kibbled Rye, Kibbled Wheat, Granary Malt Wheat Flakes, Kibbled Corn, Buckwheat, Triticale, Kibbled Barley, Rolled Oats, Kibbled Maize), Wheat Bran, Oat Bran, Mixed Seeds (Linseed, Sunflower Seeds, Pumpkin Seeds, Sesame Seeds, Poppy Seeds) Kibbled Soy, Soy Flour, White Spelt Flour, Vinegar, Roasted Malt Flour (Barley, Wheat), Vegetable Gum (412), Sugar, Emulsifiers (481, 472e, 471), Raising Agents (500, 450), Preservatives (282, 200), Molasses, Milk Solids, Honey, Tuna Oil, Vitamins (Folic Acid, Thiamin).
Allergens: Contains Rye, Contains Sesame Seeds, Contains Barley, Contains Fish, Contains Wheat, Contains Soy, Contains Milk, Contains Gluten, Contains Oats
Seriously what the?!? There’s tuna oil in that. I bet if you were making some chicken nuggets for a friend who was allergic to seafood you wouldn’t even consider that the crumbs could have tuna oil in them!
Really that’s what the reality is with a lot of processed food these days. It may contain what you think you’re buying but the chances are pretty high that it also contains a lot of ingredients that you don’t want to be feeding your body.
That’s why, wherever possible I make things from scratch and this is especially so for the super simple things like bread crumbs.
Once a week (or sometimes twice) we buy a loaf of organic sourdough bread from our local bakery.
It lives on the chopping board on our bench and we slice it as we go. Invariably, the boys don’t want their crust so I leave them on the board to dry out and then pop them in the bag.
Once I have at least a cup of them, I make a batch of breadcrumbs and use it right away in something like my best ever chicken nuggets, or I pop them in a glass jar (or bag) and into the freezer.
Some recipes to use your homemade breadcrumbs in:
- Brocolli and cauliflower tots
- Moroccan lamb meatballs
- Melanzane Ripiene (stuffed eggplant)
- Haloumi stuffed coconut chicken nuggets
- Sausage rolls and scrolls
- Meatballs in tomato and pea sauce
What if I can’t wait for the bread to dry (or we eat our crusts)?
If you always eat your crusts or you don’t have a day or two to let the crusts dry out then you can always speed up the process by drying the bread or crusts in the oven.
If you want to use bread, slice it finely and place it in a single layer on an oven tray or rack and bake at 100C fan-forced for about 30 minutes or until it is crunchy.
Do the same if you’re using crusts and want them to dry out quickly.
Can you use regular bread?
Absolutely, you can use whatever bread you like for this recipe. In our house, we prefer sourdough as it is a fermented bread and the gluten has already been partially digested by the good bacteria so it’s better for your gut health.
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- Dried bread cut into pieces (no more than 2cm thick)
- Place the bread in the bowl of a Thermomix or food processor and process on high until fine.