Whenever I get a chance to make a whole wheat version of something, I nearly always do it – I love the nuttier and more complex flavours. I can’t get a hold of Panko breadcrumbs here – the only ones the stores sell are those horrible, rock-solid fine ones that resemble grains of sand. They’re ideal for mixing with beef to make burgers, but definitely not suitable for making a crunchy coating.
So, whenever I need to make bigger and better breadcrumbs, I grab a loaf of bread – whole wheat, of course – and do it myself! Here’s some easy-to-follow step-by-step instructions so you can make your own Panko-style breadcrumbs, too.
Take your loaf of bread… (it doesn’t really matter how many slices)
…and slice the crusts off. (I always end up nibbling at this point!)
Get rid of the crusts – or eat them, whatever – and tear the remaining bread into smaller pieces…
…and place them into a food processor.
Process until you have the size of breadcrumbs you’re looking for. I usually stop when I have a mixture of teeny-tiny pieces and pea-size crumbs.
Place the breadcrumbs on a baking tray and bake at 400F/200C.
Toss the breadcrumbs after five minutes to ensure the crumbs at the bottom get a chance to get all toasty and bake for another five minutes until golden brown and crunchy. And there you have it! Store in an air-tight container at room temperature.
Here are the link parties I link up to.