Make breadcrumbs yourself
Make breadcrumbs yourself
Whether breadcrumbs, breadcrumbs, breadcrumbs or breadcrumbs – in the German-speaking world there are these and many other names for dried bread that is rubbed or ground. But not only the name, but also the use of breadcrumbs is very versatile. They can be used for breading, stuffing or binding, as a side dish, savory or sweet. Also, there are bread recipes that require ground “old” bread. This not only brings a good taste in the homemade bread, but also keeps it fresh longer by binding water.
And do we actually know the quality of the bread or rolls from which the crumbs are then made? And just as with homemade bread, you simply know what you have with homemade breadcrumbs. A
Salzburg flour mill
is particularly suitable for this purpose. 
So for your homemade breadcrumbs, it’s best to use bread that you’ve baked yourself, preferably from whole wheat flour, of course. It is important that the bread is not too oily. Cut it into small pieces. On the one hand, the bread dries faster and on the other hand, it can slide more easily from the hopper of your grain mill to the grinding stones. If you don’t have enough time to dry your bread, you can simply dehydrate it in the oven.
Now you can grind the dried bread pieces with your Salzburger grain mill. It may be necessary for you to carefully help the bread to pass through the inlet to the grinding chamber by hand.
Thanks to the coarse/fine setting of our mills, you can produce not only flour in various degrees of fineness, but also breadcrumbs. Depending on what you use them for, you can have very coarse to very fine breadcrumbs.
We have here another great
Plum dumpling recipe
from Berti for you. You can make the breadcrumbs you need for the recipe yourself right away. And of course, depending on the season, the dumplings can be filled with any other fruit as well.
