July 22, 2014
No. 7 // Kümmelstangen aka Bread Rolls with Caraway & Sea Salt
Last night I was sitting with a lovely group of girls and told them how excited I was that I discovered this easy-peasy recipe for bread rolls with caraway. As a response I got a collective Ew! Caraway! I had never thought about it, but it seems caraway or no caraway is a relationship decider as old as the olive question. You either hate it or you love it. Well I freak’n love them. If you’re with me, here is the how I make bread rolls with caraway at home.
I used this recipe (in German) as a base and just changed the ingredients and the procedure slightly.
Here is what goes into the rolls:
200 g wholemeal flour
200g strong white flour
1 sachet dry yeast
100ml lukewarm water
2 tsp caster sugar
1 egg yolk
2 tbsp milk
The whole baking process didn’t take much longer than 2 hours and 1.45 hour of that is resting time for the dough. So it’s really quick and with a yummy result (IF you like caraway).
To start with mix the yeast with the 100ml lukewarm water and the sugar in a jug. In a large bowl then mix the two flour types and sprinkle the 2 tsp salt in. Press a dent into the flour big enough to hold the yeast-water-mixture and pour it in. Cover it lightly with some flour and let it all rest for at least 15 minutes. The yeast will soon start to bubble.
Mix everything in the bowl well together and give it a simple knead in the bowl. Then place the bowl in a warm place to let the dough rest and rise a bit more. I pre-heated my oven to 180° degrees and then turned it off before placing the bowl inside it.
An hour later or more the dough should have doubled in size. Place the dough onto a lightly floured surface and knead it until a bit firmer, add flour while kneading if it is too sticky. Roll the dough out into a big square(-ish shape) and cut it into evenly sized square pieces.
Roll the pieces out a bit more individually and then roll them into sticks starting from one corner. Place the bread rolls on a lined baking tray and let them rest for another 30 minutes. Meanwhile pre-heat the oven again, this time to 200° degrees, and mix the egg yolk with the milk.
Once the bread rolls had their rest, coat them with the egg yolk-milk-mixture and sprinkle caraway and sea salt over them. A nice even coating is best, because some will fall off again when baked.
Place the bread rolls in the oven and bake them for around 14 minutes. When they’re golden brown take them out, let them cool down a bit and enjoy with a nice bit of butter...Happy baking!
This was Number 7 of my 13 baking adventures on The Bread List, for more recipes and adventures from my kitchen, check in next Monday.