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Recipe of Rye Bread Semmelknödel Super Quick Homemade

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Before you jump to Rye Bread Semmelknödel recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.

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Although it may not taste as good, preparing food in the microwave instead of in the oven will save you a packet of money. As soon as you find out it takes 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. In comparison with your stove, you can make boiled water and also steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. Many men and women wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. You get the maximum energy savings by fully loading the dishwasher just before commencing a wash cycle. By cool drying or air drying the dishes instead of heat drying them, you can raise the amount of money you save.

As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. It is quite easy to live green, all things considered. It’s related to being practical, most of the time.

We hope you got insight from reading it, now let’s go back to rye bread semmelknödel recipe. To make rye bread semmelknödel you need 9 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Rye Bread Semmelknödel:

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

Steps 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….

Caraway and rye flour gives the bread its distinct flavor. German Bread Dumplings – Semmelknödel – are the best! Try this authentic German recipe and serve the dumplings with a nice pork roast and gravy. Semmelknödel are popular German bread dumplings-nutritious and convenient, they are one of the most versatile side dishes in traditional German cuisine. This is my favorite rye bread recipe of all time.

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