Baked bread dumplings

Ingredients for 4 servings:

• 125 g white bread, diced, dry
• 125 g rye bread, diced, dry
• 1 onion(s)
• 1 tbsp margarine
• 2 eggs
• salt and pepper
• 1 handful of ground elder, chopped, alternatively parsley
• 100 g wheat flour type 550
• 1 tsp baking soda
• 2 shots of milk
• Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Side dish to dishes with lots of sauce, from a loaf pan

Peel and dice the onion. Fry the bread cubes and onion in margarine. In a bowl, mix the eggs, salt, pepper, finely chopped ground elder (or parsley), flour, baking soda, and bread cubes. If the dough is too dry, add a little milk until it’s easy to shape. Let the dough rest for an hour. Grease a loaf pan. Pour in the bread mixture, press down lightly, and bake in a preheated oven at 175°C (convection oven) for about 15-20 minutes. Remove the dumpling mixture, turn it out, and slice it. The advantage of this is that the bread dumplings don’t have that softened outer layer from cooking, but are nice and firm and make an excellent side dish to meat with plenty of sauce. They also freeze well. Tip for using up leftovers: Fry the remaining slices on both sides and serve with a fresh salad.