Truth be told, I’m obsessed with panko. Regular breadcrumbs just don’t satisfy me anymore. When I discovered this simple method for making homemade panko, I was thrilled. It may not have butter or sugar, but it is essential. I knew I had to share it.
Panko can be pricey and the packages are so small that a single batch of breadcrumbs can disappear while making one recipe. Now that I can make my own, I’m planning to bread everything with panko—yes, even panko-breaded bacon.
This method couldn’t be simpler. Slice the bread into strips, attach the shredder or grating disk to your food processor, and feed the bread through.
You’ll notice the crumbs are larger and flakier than regular breadcrumbs, which is what gives panko its signature crunch.
Spread the crumbs on a baking sheet and bake until they’re crisp but not browned.
And there you have it: easy, quick whole wheat panko. I had no idea it would be this straightforward.
Homemade Whole Wheat Panko
recipe source
Makes about 3–4 cups
Ingredients:
- 8 slices 100% whole wheat bread
Instructions:
- Preheat the oven to 300°F (150°C).
- Cut the bread into strips that will fit through your food processor’s feed tube.
- Fit the shredder or grating attachment to your food processor and feed the bread through to create large flakes.
- Spread the crumbs evenly on a baking sheet in a single layer.
- Bake for about 6–8 minutes, tossing and shaking the pan every 2 minutes. The crumbs should be crisp but not browned.
- Let cool completely, then store in an airtight container.
I used these panko crumbs to make asiago-breaded pork chops and they were devoured instantly. If you haven’t tried panko yet, I highly recommend it—the texture it adds is fantastic and it’s perfect for frying or baking. Give this homemade version a try; it’s economical, easy, and delicious.