Goes well with: Vanilla Custard Powder with the Thermomix®.
Breadcrumbs made with the Thermomix® using 200 g of dry bread rolls. Break into pieces, grind for 8 seconds at speed 8. Ready in 2 minutes, makes 2 servings, keeps for 1 month in an airtight container.
Homemade Breadcrumbs with the Thermomix®
Ingredients 0 / 1 ✓
- 200 g dry bread rolls
Instructions 0 / 2
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1
Grind the bread rolls.
Break the bread rolls into pieces, place them in the mixing bowl and grind for 8 seconds / speed 8.
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2
Transfer.
Use the breadcrumbs straight away or transfer to a storage container.
Stored in an airtight container, the breadcrumbs keep well as long as the bread rolls were thoroughly dry before grinding.
You can customise your breadcrumbs by adding other types of bread, such as pretzels or salted crackers.
Tip: Make a larger batch by simply repeating the process with a further 200 g of bread rolls at a time.
Nutrition per serving
8 seconds at speed 8: why the bread must be completely dry
Break 200 g of dry bread rolls into pieces and place them in the mixing bowl. Grind for 8 seconds at speed 8. The result is fine, even breadcrumbs. The key is that the rolls are truly bone dry. Fresh or only partially dry bread will not produce fine crumbs; it will clump together in the mixing bowl. The best approach is to leave the bread out in the open for 2 to 3 days until it is completely hard.
Prefer a coarser texture? 5 seconds at speed 6 gives larger crumbs that create a crispier coating when frying. Need something finer? After the initial 8 seconds, grind for a further 3 seconds at speed 10.
White bread, wholemeal, or with spices: 3 variations
- Wholemeal breadcrumbs: Use dry wholemeal rolls or wholemeal bread. More fibre, a more robust flavour, and a slightly coarser texture.
- Spiced breadcrumbs: Add 1 tsp paprika, 1/2 tsp garlic powder, and dried herbs to the mixing bowl before grinding. This saves a step when coating your food.
- From sliced bread: Stale sliced bread works just as well. It produces particularly fine, even breadcrumbs.
For coating, for dumplings, as a separator: how we use breadcrumbs
Coating schnitzels and fish is the classic use. But homemade breadcrumbs can do much more: as a binder in fish cakes and meatballs, for bread dumplings, as a coating for aubergines or courgettes, or as a separator between a cake and the tin. If you regularly have stale bread left over, our guide to using up leftovers has plenty more ideas.
Stored airtight, the breadcrumbs keep for 1 month
Fill the breadcrumbs into an airtight container or a screw-top jar and store in a cool, dry place. They will keep for about 1 month. Frozen in a freezer bag, they keep for up to 3 months. The condition: the bread rolls must have been truly bone dry. Residual moisture is the most common reason why homemade breadcrumbs go mouldy.
