Caraway Seed Rolls (Kummelbrot-seele)

November 5, 2010 by
These were a big hit at the German dinner party we had recently, and our guest who is from Germany requested the recipe, so I’ll take that as a good sign!  They had a great crust, and went really well with the Sausages and Red Cabbage.  I love the flavor of caraway seeds.  They almost have an herbal flavor, but a little more hearty than that.  If you haven’t used them much I would definitely encourage you to try.  This is a really easy bread recipe, with few ingredients.  It may have 3 raise times instead of the usual 2, and you could omit one, but giving bread an extra raise time will really enhance the yeasty flavor and texture of your bread. So Auf Wiedersehen my friends!
CARAWAY SEED ROLLS
Recipe slightly adapted from The Food and Cooking of Germany, by Mirko Trenkner
9 cups white bread flour
1 T salt
1 tsp caraway seeds
1 pkg active dry yeast
coarse sea salt
Mix the flour, salt, and caraway seeds together in large bowl or mixer bowl.
Dissolve the yeast in 2 1/2 cups warm water and then stir into the flour.
Knead for 5 minutes, then cover and rest in a warm spot for 1 hour.
Knead the dough again and rest for 20 minutes.
Turn onto a floured surface and shape into a log.
Cut into 10 even pieces.
Roll each piece with your hands to form rolls about 6 inches long.
Line a baking tray with parchment and arrange rolls on the tray.
Rest for 20-30 minutes. Brush rolls with water and sprinkle with coarse sea salt.
Bake at 475 degrees for 10 minutes, then reduce heat to 325 degrees and bake for 15-20 more minutes or until the rolls are golden brown and sound hollow when tapped on the base.
*For a better crust, place a metal container full of water in the oven with the bread.  The steam will create a great crust.
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Caraway Seed Rolls (Kummelbrot-seele)

Ingredients

  • 9 cups white bread flour
  • 1 T salt
  • 1 tsp caraway seeds
  • 1 pkg active dry yeast
  • coarse sea salt

Instructions

Mix the flour, salt, and caraway seeds together in large bowl or mixer bowl.

Dissolve the yeast in 2 1/2 cups warm water and then stir into the flour.

Knead for 5 minutes, then cover and rest in a warm spot for 1 hour.

Knead the dough again and rest for 20 minutes.

Turn onto a floured surface and shape into a log.

Cut into 10 even pieces.

Roll each piece with your hands to form rolls about 6 inches long.

Line a baking tray with parchment and arrange rolls on the tray.

Rest for 20-30 minutes. Brush rolls with water and sprinkle with coarse sea salt.

Bake at 475 degrees for 10 minutes, then reduce heat to 325 degrees and bake for 15-20 more minutes or until the rolls are golden brown and sound hollow when tapped on the base.

For a better crust, place a metal container full of water in the oven with the bread. The steam will create a great crust.
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Filed Under: Bread, Yeast, German