"Semmel" crumbs made from wholemeal bread
This tip was born out of necessity. I've never made breadcrumbs myself, but fresh fish crumbs were required for a fish dish. So I bought white bread and used that.
Then I forgot the white bread, because nobody else is eating it with us. We eat wholemeal bread, which is sliced by the baker. I always picked up the edges to feed the ducks by the pond.
So: Bread crumbs and no white bread ... why not use the edges of the wholemeal bread (have them in bulk in the freezer). And I have to say, because of the many grains that are dried in the oven for a while and then chopped up with the additional part of the hand blender, the crumbs smell quite delicious. And they just taste better than crumbs of white bread.
Too bad for the ducklings, but now my wholemeal bread crumbs are always finished on fish or schnitzel or whatever you have to bread.
