250 g spelt flour
150 ml lukewarm liquid
Here, made of 50% water & 50% whole milk
1 whole egg
½ pkg. yeast, 25 g
1 tsp. sugar
1 tsp. salt
Day-old bread the size of a rolls
25 g of butter for frying the bread
Böhmische bread dumplings
Procedure without liability: Pour the flour, sugar, salt and a whole egg in a large bowl. Dissolve yeast in lukewarm milk/water. Add the milk/water with the yeast to the flour with vigorous kneading. Adjust the dough with flour or moisture until it do not sticks to the bowl sides. Let the dough rest and rise until double in a tea towel for 40 to 60 minutes at room temperature while you prepare the next step.
It is a matter of taste whether you want to mix day-old bread in this bread dumplings. It dates from old times (war-time), where nothing was wasted. Cut day-old bread into small cubes and fry them golden brown in butter. Roll out the dough on the table - remember flour on board and hands - put all bread cubes on top of dough. Now knead dough and bread cubes together, then divided the dough into two pieces, which then formed into bread dumplings, resting covered for 30 to 40 minutes.
Add bread dumplings in boiling salt water and simmer for 25 minutes. After half time, bread dumplings reversed, so the top will now be under water. There was in old times a bread dumplings-steam pot in which bread dumplings were steamed. I will try my fish pot - why not? It has a grate at the bottom, to which the water is filled up to. On the grate I put the bread dumplings when water boils. Give them 25 minutes under steam and do a sample taste with one. See the picture bread dumplings are steaming in my fish stew. Provides the most perfect result.
Serving: Bread dumplings cut into nice slices before being served with the dish that you intended to eat them with. Here I come up with some good advice: Is very suitable for dishes with a good, strong, hot and plentiful "cream sauce". Goulash, roast pork, roast goose, wild rose, roast beef and cod with mustard sauce. Anyone who has been in Praha, have probably tried "Goulash with Knödel" at the brewery and restaurant "U Fleku" translated into "At the Fleks". Coming from the family name Flekovsky.
Garnish: You can save some toasted bread cubes or bacon for garnish.
Drink: A "Pilsner Urquell" will be a natural thing to this dish.
Hint: You may need to adjust the amount of flour depending on the size of eggs. You'll find it easy yourself. I spent approx. 100 grams more flour to adjust and to table and hands. You can also boil bread dumplings in a soup made of chicken and herbs. It would be ideal to this dish "Flekovsky Goulash" which comes below.
NB: This recipe I have promised a fishing buddy on a fishing trip, but when and to whom, I have forgotten. But now it is here. Was it Lars? Look! As it was, after all, a "fish" recipe. Bread dumplings were steamed in a fish stew.
There are two types Knödel: Bread dumplings as described above and then speck dumplings. For speck dumplings add bacon and onions instead of bread cubes. For this recipe used 200 grams of bacon and 1 onion. Roast it for a few minutes in the pan for it takes a little color (glassy). Allow to cool and add it to the dough, as described above with the bread crumbs. Speck dumplings used especially for soups, cabbage dishes and coleslaw.