Semmelbrösel – The easiest way to make breadcrumbs!
This recipe is so easy that it is not worth posting or ridiculous to post. I have decided to do it anyway because I remembered my first time making Wiener Schnitzel and I have no idea how to make homemade Semmelbrösel. I myself have to look up or ask my mum-in-law. So, I figured out that I may not be the only person out there who needs this recipe.
I have seen more sophisticated way of making breadcrumbs. However, I like to keep my recipes as easy as possible because I want everyone to be able to remake the recipes in their own kitchen. If you know how to make breadcrumbs, feel free to skip this post. However, if you do not, then do not be surprised that this recipe is that easy!
Tips on making Semmelbrösel
Bread roll: This is the only ingredient you will need. It is important to allow your bread rolls to dry completely. This is to prevent the Semmelbrösel from moulding. Cutting them into small pieces will speed up the process, if you choose to dry the bread rolls without using a baking oven.
Tip: This stuffed bread roll recipe produces a good amount of unwanted bread. Instead of throwing the unwanted part away, I always make bread crumbs with the leftovers.
How to make Breadcrumbs
- Cut bread rolls into tiny cubes.
- Spread the bread roll cubes evenly on a baking tray.
- Allow the cubes to dry completely for 2 to 3 days. Or dry bread rolls in baking oven at 70 °C for 2 to 4 hours.
- Grind the dry bread rolls with a food processor.
- You can leave the bread crumbs as they are or sieve them. Store your Semmelbrösel in a clean airtight container in a cool, dry place.
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How to use Semmelbrösel
My favourite way to use homemade bread crumbs is to make the famous Wiener Schnitzel (recipe coming soon), which another simple and well-loved dish in Germany. I have tried different ways of making Schnitzel. Schnitzel made using homemade Semmelbrösel are just the best because of its fine texture.
How to store Breadcrumbs
You can leave the bread crumbs as they are or sieve them. I personally prefer a mixture of large and fine bread crumbs because it gives the end-product an uneven texture. Store your Semmelbrösel in a clean airtight container in a cool, dry place. You can keep the bread crumbs up till a few weeks.
Do you prefer German Schnitzel (pork cutlet) or Wiener Schnitzel (veal cutlet)? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
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Breadcrumbs Recipe (Semmelbrösel)
Ingredients you need
- 5 - 6 Fresh bread rolls
Directions
- Cut bread rolls into tiny cubes.
- Spread the bread roll cubes evenly on a baking tray.
- Allow the cubes to dry completely for 2 to 3 days. Or dry bread rolls in baking oven at 70 °C for 2 to 4 hours.
- Grind the dry bread rolls with a food processor.
- You can leave the bread crumbs as they are or sieve them. Store your Semmelbrösel in a clean airtight container in a cool, dry place.
- You can keep the bread crumbs up till a few weeks.
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