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–+ servings

Homemade Sourdough Italian Breadcrumbs from a Whole Loaf

These homemade sourdough Italian breadcrumbs turn leftover artisan loaves into a flavorful, organic pantry staple with thyme, parsley, oregano, basil, and garlic.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Condiment
Cuisine Italian
Servings 16 servings
Calories 117 kcal

Equipment

Ingredients
  

  • 1 loaf sourdough artisan bread
  • 1 tablespoon organic dried thyme
  • 2 tablespoons organic dried parsley
  • 1 tablespoon organic dried oregano
  • 1 tablespoon organic dried basil
  • 1 tablespoon + 1 teaspoon organic garlic powder

Instructions
 

  • Preheat oven to 300°F and line baking sheets with parchment.
  • Cut the sourdough loaf into even cubes and spread in a single layer.
  • Bake/dry at 300°F for 3–4 hours until cubes are completely hard and dry in the center.
  • Cool completely.
  • Pulse dried cubes in a food processor to desired crumb size.
  • Add organic thyme, parsley, oregano, basil, and garlic powder; pulse to combine.
  • Store in airtight jars.

Notes

Fully dry the bread before grinding. Prefer organic herbs and garlic.

Nutrition

Calories: 117kcalCarbohydrates: 22gProtein: 4gFat: 1gSodium: 190mgFiber: 1g
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