Light-and-Crisp Whole-Wheat Bread Crumbs
Homemade bread crumbs are one of those "chefs secrets"—an important but often overlooked detail that can make a dish. These easy-to-make crumbs are flaky, mild, and versatile—they dont have that heavy whole-wheat taste and dense texture that most store-bought brands have. Since bread crumbs are a comfort-food cornerstone used in everything from cutlet coatings to casserole toppings, its key to have the best.
Recipe information
Yield
Makes 1 1/3 cups bread crumbs or 4 servings
Ingredients
4 slices whole-wheat sandwich bread (about 1 ounce each)
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Place the bread in a food processor and process until fine crumbs form, 25 to 30 seconds. Place the crumbs on a baking sheet, spreading them evenly. Bake until golden brown, about 12 minutes. Store the bread crumbs in an airtight container for up to 2 weeks.
Nutrition Per Serving
BEFORE*
100 cal.
Sat. Fat 0.5g; Chol. 0mg; Fiber 1g
Sodium 220mg
*compared to regular (not whole-grain) store-bought bread crumbs
AFTER
70 cal.
Sat. Fat 0g; Chol. 0mg; Fiber 2g
Sodium 130mg
#### Nutritional analysis provided by _Comfort Food Fix_
Reprinted with permission from Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie Krieger. Copyright © 2011 by Ellie Krieger; photography copyright © 2011 by Quentin Bacon. Published by Houghton Mifflin Harcourt.
