Rye Bread Semmelknödel
Rye Bread Semmelknödel

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, rye bread semmelknödel. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Rye Bread Semmelknödel Semmelknödel are German dumplings made with bread that's gotten a little hard after a few days - A great way to not let it go to waste! They're often made with white bread but the flavor is a lot fuller if you use rye bread! This Rye Bread is a winner of a German contest of bakeries.

Rye Bread Semmelknödel is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Rye Bread Semmelknödel is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have rye bread semmelknödel using 9 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Rye Bread Semmelknödel:
  1. Make ready 375-400 g rye bread
  2. Get 300 ml Milk, warmed but not to boiling
  3. Make ready 1 onion or 2 leeks, finely chopped
  4. Prepare 200 g bacon (optional, I usually don't use it), cut into small cubes
  5. Make ready Handful Parsley, chopped
  6. Take 1/2 tsp nutmeg
  7. Get to taste Salt & pepper
  8. Take 2 eggs
  9. Get 1/2 cup breadcrumbs or more as needed

Semmelknödel (German Bread Dumplings) A specialty of the Bavaria region of southern Germany, drenched in gravy these SemmelKnödel are simply heaven! Serve them with beef or pork roast, any kind of sauce/gravy, goulash and more! Semmelknödel are dumplings prepared with dried pieces of stale bread. Authentic Semmelknödel are made with Semmel or so-called Kaisersemmel , which are bread rolls from Austria and Bavaria.

Instructions to make Rye Bread Semmelknödel:
  1. I used this small round rye bread boule - about 380-400 g.
  2. Cut the bread up into small cubes. It needs to dry out so you can either leave it sit overnight in the open -or- you can put on a baking sheet and bake fro 10 minutes at 170°C until dry.
  3. In a frying pan, briefly saute the onions until soft (and bacon if using). No need to brown. Set aside.
  4. In a large bowl, add the bread cubes and pour over warm milk. Mix well and let soak for 10-15 minutes.
  5. After the bread has soaked up all the milk, add the sauted onions, parsley, nutmeg, and salt & pepper to taste. Mix by mashing up with your hands.
  6. Add eggs and mix in with hands. Then add as much breadcrumbs as needed (1/2 cup~ish) to bring together dough so you can shape it into round balls without it falling apart.
  7. You can mix in bits of bacon if using too (i made half & half!)
  8. Form into 10-12 round dumplings by squeezing together the mixture with your hands. These were a little bigger than a golf ball. (if you have time, let them sit for 15-30 minutes to firm up).
  9. To steam: Set up a steamer and steam for 20 minutes, in batches if needed. This method is the "safer" compared to boiling because the dumplings won't fall apart.
  10. To boil: Bring a large pot of water to a gentle boil and gently slide in each knödel. Simmer on low heat for 20 minutes. Don't let the water boil strongly or else the knödel could fall apart. Drain and serve.
  11. Serve with creamy mushrooms sauce, meats with gravy/sauce, pan-fried sauerkraut, stews, etc…

However, Semmelknödel can be prepare with any other white bread roll too, as long as the bread is dried stale. The bread will taste mild and more like yeast bread. This can be especially problematic in rye bread. Rye amylase can survive higher temperatures. That property combined with a weak gluten structure and the overaction of many yeasts consuming the plentiful starches, can cause rye bread to quickly deflate into hard, gooey patties in the oven. ️ German Bread Dumplings made Just like Oma By Oma Gerhild Fulson Oma's German bread dumplings are great when there's gravy to soak up.

So that is going to wrap this up with this exceptional food rye bread semmelknödel recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!