Why not just making breadcrumbs? It’s the easiest thing in the world. Just takes a little time to chop or grate. But you always have some to hand. Simply freeze the breadcrumbs and use them when you need them.
Making breadcrumbs
If you sometimes have some bread or rolls left over, it is best to mix them into small pieces or let them dry and grate them finely. Making breadcrumbs is simply ideal. When I prepare my tofu cutlet, I simply roll them in the breadcrumbs to create a delicious crust. I serve them with potato salad or other vegetables, for example.
Making breadcrumbs
Ingredients
- 200 g whole spelt flour
- 2 g salt
- 2 g dry yeast
- 150 ml lukewarm water
Instructions
- Make a yeast dough from the dry ingredients.
- Cover and leave to rise for 1 hour.
- Then shape the rolls. Elongated or round is not so important.
- Bake the formed rolls in a preheated oven at 200 degrees for approx. 25 minutes.
- Remove from the oven and leave to cool slightly.
- Cut into smaller pieces and blend in a blender.
Tips
Homemade bread rolls from the previous day or leftovers from homemade bread can also be used. It is best to freeze the breadcrumbs in a freezer bag so that you always have some to hand. When freezing, it is a good idea to always fluff the bag once so that the crumbs don’t stick together. This way you can always take out smaller quantities.
You can of course also leave the rolls to dry and then grate them finely on a grater.
Interesting to know
Bread or bread rolls can always be made into breadcrumbs. There is always a use for them. No matter which flour you use. You can’t grind them quite as finely in a blender as you can on a grater. But it is simply quicker.
