{"id":12759,"date":"2015-10-09T20:45:56","date_gmt":"2015-10-09T18:45:56","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12759"},"modified":"2017-09-02T07:25:03","modified_gmt":"2017-09-02T05:25:03","slug":"semmelkndel","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/10\/semmelkndel\/","title":{"rendered":"Semmelkn\u00f6del"},"content":{"rendered":"

\"Semmelkn\u00f6del\"I always try to avoid waste of food. And since I started to bake my own bread I care even more to save bread. But like in every other household, there is bread which get stale and there are left over rolls. But the old bread and rolls can be useful, too! The bread is dried and grinded in a food processor into bread crumbs, which are very useful in baking and cooking. The rolls are sliced very thinly and used for making \u201cSemmelkn\u00f6del\u201d (Bread Dumplings). And since I started to use homemade bread, the dumplings work very well while in former days, when I used the same recipe with store bought rolls, I always struggled with dumplings falling apart while cooking. But with my own rolls the recipe works like a charm!<\/p>\n

One important lecture I learned in the last years is to slice the rolls instead of dicing them. Slices have a bigger surface and will soak more easily then cubes. And nothing kills a dumpling more easily then a not complitly soak piece of bread which starts then to absorb the\u00a0 cooking water. But with slices this never happend to me!<\/p>\n

 <\/p>\n

<\/p>\n

 <\/p>\n

Semmelkn\u00f6del<\/u><\/h1>\n

yields 8-10 Kn\u00f6del<\/p>\n