Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 cups breadcrumbs
- 1 loaf rye bread (about 15 slices)
- 1/2 teaspoon caraway, fennel, or dill seeds (optional)
- 1/2 teaspoon dried parsley or dill weed (optional)
Slice the rye bread, then remove and discard or reserve crusts for another use (Note: omitting the harder crumb ensures that your breadcrumbs will be uniform in texture).
Alternative #1: Place the bread (and spices / dried herbs, if using to season bread crumbs made from plain rye bread) in a food processor and process into either coarse or fine crumbs, depending upon their intended application. Use fresh breadcrumbs within a day of preparation; dry leftover crumbs in a 300° oven for 15 minutes, then store in the freezer.
Alternative #2, for dry breadcrumbs: Slice day-old (never stale) rye bread and toast in a 275° oven for 15 minutes, turning once halfway through the drying cycle. Process dried bread into crumbs in a food processor or place in a plastic bag and beat with a rolling pin to desired size.Note - Fresh versus Dry Breadcrumbs: Use fresh breadcrumbs, which are better at absorbing moisture, as a great filler for meatballs or when called for as a key component in cake or cookie recipes. Dry breadcrumbs are better to use for breadings and some toppings, since they provide more of a crunch in contrast to the dishes they accentuate.
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