In the kitchens powered by Salzburg Grain Mills, we cherish the entire cycle of the grain – from milling fresh kernels to utilizing every last crumb. Here are two ways you can transform old bread into a feast.

The Savory Classic: Salzburg Kaspressknödel (Cheese Dumplings)

Nothing tastes more like home than a golden-brown pan-fried cheese dumpling served in a hearty soup. Old, dry bread is even better for this than fresh, as it perfectly absorbs the moisture from milk and eggs without falling apart.

How to make them:

Cut your old bread into small cubes. Mix it with flavorful mountain cheese, some milk, eggs, and fresh parsley. The trick for texture: If you’ve just milled fresh whole grain flour with your Salzburg Grain Mill, sprinkle a tablespoon of it over the mixture – this adds binding and a wonderfully nutty aroma. Form flat patties and pan-fry them in clarified butter.

The Sweet Temptation: Scheiterhaufen with Apples (Bread Pudding)

If you’re craving something sweet, “Scheiterhaufen” is the rescue for dry white bread or brioche. It’s a warm casserole that smells of cinnamon, apples, and comfort.

How to make it:

Dip slices of bread into a mixture of milk, vanilla, and egg. Layer them alternately with thinly sliced apples and raisins in a baking dish. Before the casserole goes into the oven, you can use the grind setting control of your Salzburg Grain Mill to coarsely mill a handful of grain and sprinkle it over the top layer. This provides a wonderful crunch that creates a great contrast to the soft core.

Why Zero-Waste Tastes So Good

Using old bread not only saves money but also intensifies the flavor. Due to the fermentation of the dough during the original baking process, old bread contains complex aromas that are brought back to life by reheating or frying. By consciously handling food, we honor the craftsmanship behind every single grain. With Salzburg Grain Mills, you have full control over your ingredients – from the first grind to the last crumb.