Monday, 18 July 2016

Caraway Seed Breads - Kümmelstangerl

This is a typical Bavarian kind of bread, that is served often as a second breakfast or Brotzeit. Usually with a strong cheese and smoked cured ham and sausages. A tall glass of beer goes great with it.

We served it with 2 different kinds of cheese and the Bavarian Weisswurst. This sausage is made from veal meat and lots of herbs, it is white in color with green specks in, so it looks kind of weird and many foreigners don`t trust the Bavarians enough to eat it. In the old times, this sausage was served only until before noon. There is a note saying " The sausage should not hear the church bells of noon" . Nowadays with our refridgerations it is no problem to eat this sausage when ever we want it.

The sausage was sliced and breaded and then fried in a pan in shallow oil. It is served with the typical sweet mustard, that is a must to eat with the sausage.

recipe for the bread:
250 g bread flour T 550
75 g  rye flour
25 g buckwheat flour
150 g semolina duro
100 g greek jogurt
12 g salt
12 g veg oil
10 g fresh yeast
7 g caraway seeds- half of it ground
2 tsp Bavarian bread seasoning  or coriander, fennel and anis ground
330 ml water

caraway seeds and coarse salt for the topping

The dough should be made the evening before baking so it has time to rise in the fridge. Divide the dough into 5 balls and make some long breads. Let them rest 30 minutes and then brush with some water and sprinkle caraway seeds and salt on top.

Heat the oven 230 C and bake 20-25 minutes, spritz with water after 15 minutes. When the bottom sounds hollow, they are done.

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