Homemade Whole Wheat Bread Crumbs Recipes
WHOLE WHEAT BREAD
I'm 12 years old and make this bread with my mother, who got the recipe from her mother. I usually make the dough, and my mom bakes it.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 168 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
SOFT WHOLE WHEAT BREAD
Steps:
- Place the warm water in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
- Add the honey and butter.
- Blend in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.
- Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.
- Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
- Place dough in large greased bowl and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
- Lightly mist a 9x5-inch loaf pan with non-stick spray.
- Punch down the dough and shape it into a loaf.
- Place in prepared pan, cover loosely with greased plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.
- Preheat the oven to 350°F.
- Uncover dough, and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.
Nutrition Facts : Calories 175 kcal, Carbohydrate 33 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 3 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
HOMEMADE WHOLE WHEAT BREAD CRUMBS
I couldn't find 100% whole wheat bread crumbs in my local supermarket, so I decided to make my own. Easy and delicious! I'll never buy store-bought again. Store in zip-top storage bags or plastic containers in a freezer for long-term storage.
Provided by BabyDragonfly
Categories Everyday Cooking
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Layer bread slices in a single layer on ungreased baking sheets. Allow a bit of room between slices for warm air to circulate.
- Toast bread in the preheated oven, flipping until evenly dry, 30 to 45 minutes. Remove from the oven and cool completely, 15 to 20 minutes.
- Process bread in a food processor until fine. Add Pecorino Romano cheese, parsley, oregano, basil, garlic powder, onion powder, thyme, salt, and sugar and pulse until just combined.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 17.2 g, Cholesterol 10.3 mg, Fat 4 g, Fiber 2.9 g, Protein 8.3 g, SaturatedFat 2 g, Sodium 418.7 mg, Sugar 2.6 g
CLEAN EATING BREAD CRUMBS
If you have a recipe that calls for bread crumbs, make sure they're clean by making your own the easy way. Make a big batch and freeze for up to 6 months!
Provided by The Gracious Pantry
Categories Base Recipes Breads
Time 15m
Number Of Ingredients 4
Steps:
- Toast your bread. Make sure it's well toasted, even if you have to toast it twice. Then, let it sit out for a few minutes to cool completely. You want the bread to be dry, dry, dry.
- Break up the bread so you can get it into a processor and add all your other ingredients as well.
- Blend until you have a relatively fine mixture, and you're done!
Nutrition Facts : ServingSize 0.33 the recipes, Calories 91 kcal, Carbohydrate 11 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 211 mg, Sugar 1 g
ITALIAN STYLE SEASONED BREADCRUMBS
These Homemade Italian Bread Crumbs with just three ingredients to use in any recipe that requires Italian Style Seasoned Bread Crumbs!
Provided by Elizabeth Lindemann
Categories Ingredient
Time 2m
Number Of Ingredients 3
Steps:
- In a small or medium bowl (or jar/container if storing for later), mix the plain bread crumbs (1 cup), the Italian seasoning (1 tablespoon), and the kosher salt (1/2 teaspoon) together.
- Store in an airtight container or jar for up to 1 year, and use in any recipe that requires Italian seasoned bread crumbs.
Nutrition Facts : ServingSize 0.25 cup, Calories 110 kcal, Carbohydrate 20 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 489 mg, Fiber 2 g, Sugar 2 g
LIGHT-AND-CRISP WHOLE-WHEAT BREAD CRUMBS
Homemade bread crumbs are one of those "chef’s secrets"-an important but often overlooked detail that can make a dish. These easy-to-make crumbs are flaky, mild, and versatile-they don’t 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, it’s key to have the best.
Provided by Ellie Krieger
Yield Makes 1 1/3 cups bread crumbs or 4 servings
Number Of Ingredients 1
Steps:
- Preheat the oven to 350°F.
- 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.
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- In a bowl of a stand mixer, add bread flour, whole wheat flour, sugar, and salt. Mix with the dough hook attachment on low speed until well blended. Add yeast mixture beaten eggs and canola oil. Mix for 8 minutes or knead by hand for 10 minutes.
- To test the dough, press with fingers. If the indentation springs back immediately, then you know it's been kneaded enough, and it's ready to rise. Form into a ball. Drizzle with oil around the bowl and cover with a kitchen towel. Place in a dry warm place and let it rise for about an hour to 2 hours or until it doubles in size.
- Roll each dough in the bread crumbs and place it on a baking sheet, at least an inch apart. Cover with a kitchen towel and let it rise for an hour.
NON-CRUMBLY WHOLE GRAIN SANDWICH BREAD • CHEAPSKATE COOK
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Reviews 4Calories 416 per servingCategory Bread Recipes
- The night before you want to bake bread, stir together the flour, water, and apple cider vinegar in a large bowl. Dough will be very stiff. Don't worry! It will come together. If you absolutely need to add more water, add 2 tbsp at a time until it comes together into a smooth ball.
- The next day, combine the water, yeast, baking soda, and 1 tsp molasses in a small bowl. Let it rest until bubbly, about 5-10 minutes.
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- If your bread is not stale, lightly toast it in a toaster or toaster oven. When cool enough to handle, remove the toast and gently tear it into small pieces.
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- Add the water, milk, and honey or molasses to the bowl of a standing mixer, and stir to combine. Sprinkle the yeast over the top of the liquid and stir briefly. Let the mixture stand for 5 minutes, until the yeast is activated and looks creamy. Stir in the olive oil.
- Put the oats in a food processor or spice grinder and process to a fine powder. Add the ground oats to the mixing bowl along with the whole wheat flour and 1 cup of the all-purpose flour.
- Fit the mixer with the dough hook and begin mixing the dough on low (speed level 2 or 3 on a KitchenAid mixer) to bring the dough together. As the dough beats, slowly add only enough of the remaining all-purpose flour to bring the dough together into a soft dough. The dough should clean the sides of the bowl, but still stick to the bottom. (*See note.) This will take about 7-8 minutes.
- With the mixer continuing to knead the dough (keep it on low speed), slowly sprinkle in the salt. Once the salt is incorporated, let the mixer continue to knead the dough for another 3 minutes, until the dough is elastic, smooth and soft. Your total knead time should be about 10 minutes.
WHOLE WHEAT BREADCRUMBS – DIANA K. RICE, RD | FAMILY DIETITIAN
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Cuisine Over BakeEstimated Reading Time 3 mins
- To completely dry out the bread, preheat the oven to 200Arrange bread in a single layer on a baking sheet. Place bread in the oven and turn the oven off. Leave the bread to dry out for several hours or overnight.
- Process bread into crumbs using a high-speed blender or food processor. Transfer crumbs to an air-tight container.
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- Toast until crispy, but not beginning to brown. If done in a toaster oven, toast 4-5 minutes at 350-degrees.
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- Your Bread Doesn't Have Enough Gluten. In conventional bread, gluten—a combination of two proteins found in grains like wheat and rye— is essential. Once these proteins become moist, they create stretchy molecules that give bread dough its elasticity.
- Your Bread Has Too Much Flour. Adding too much flour is one common mistake for beginning bakers. This produces dry bread with more crumbs. The key is to find a balance between the flour and liquid ingredients in your recipe.
- Your Bread Has Too Much Yeast. More yeast is better, right? In theory, this seems logical if you want a high rise on your bread, but it's actually the opposite.
- Your Bread Doesn't Have Enough Salt or Fat. Certain ingredients are added to bread to help control the yeast. While yeast feeds off the sugar found in many recipes, the salt and fats help "retard" it, or slow it down.
- Your Bread Was Not Kneaded Enough. Kneading mixes the dough's ingredients and creates a good gluten structure for the bread. It is one of the trickiest parts of learning to bake bread because it's hard to tell if you've kneaded too much or not enough.
- Your Bread Was Overproofed. Avoiding overactive yeast is important in producing a great loaf of bread with a nice crumb. If you used the right amount of yeast and added sufficient ingredients to slow it down, double-check how you proof it.
- Your Bread Dough Is Sensitive to Temperature. Bread dough is sensitive to temperatures, even before it hits the oven. There are two times when the temperature is key to a successful loaf of bread.
- Your Bread Was Baked at the Wrong Temperature. Bread can become too dry if it's baked too long, and this can add to a crumb issue. While your recipe may work wonderfully at 350 degrees Fahrenheit for 40 minutes in someone else's oven, you may need to make adjustments.
- Your Bread Did Not Cool Before Slicing. The smell of fresh-baked bread makes it tempting to slice it open and start eating as soon as it leaves the oven.
- Your Bread Is Not Stored Properly. If your bread was not crumbly the first day then creates a lot of crumbs the second or third day, you might have a storage issue.
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