KUMMELWECK RECIPES

Steps:

• Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl; set aside to proof about 5 minutes.
• Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg white in a large mixing bowl.
• Stir to dissolve the sugar.
• Add 1-1/2 cups of the flour and mix until smooth; add yeast mixture and add in additional 1 1/2 cups flour.
• Turn the dough out onto a lightly floured work surface and knead the dough for 5 to 7 minutes, until smooth and elastic but still slightly tacky to the touch, adding only as much additional flour as necessary to keep the dough from sticking.
• Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled (about an hour).
• Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes.
• Return the dough to the work surface and divide it into 8 equal pieces.
• Shape each piece into a smooth round, then flatten the rounds slightly.
• Place on a parchment-lined or greased baking sheet, well spaced to allow spreading.
• Cover loosely with a towel and let rise for about 30 minutes.
• Preheat the oven to 425°F
• Combine the remaining egg white and the 1 tablespoons water in a small dish and blend.
• Brush the rolls lightly with the egg white wash.
• Score 4 crescent-shaped slits into each roll with a very sharp knife, radiating out from the center.
• Sprinkle the rolls with the coarse salt and caraway seeds and sprinkle with water.
• Bake for 5 minutes.
• Quickly open the oven door, sprinkle the rolls again with water, and close the oven.
• Bake the rolls for about 20 minutes more, until browned and crisp.
• Cool the rolls on wire racks.
• **For a Vienna Loaf:
• Follow the recipe directions for rolls with the following exceptions: After the second rise, divide the dough in half and shape each half into an oval with tapered ends.
• After the final rise, apply the egg wash and cut a 1/2" deep slit down the top of each loaf; omit the salt and caraway sprinkle, if desired.
• Bake in 400°F oven, baking for about 30 minutes more after the second spray with water (for a total of 35 minutes).
• **For Salt and Pepper Sticks: Follow the recipe directions with the following exceptions: Omit the second rise.
• Divide the dough into 13 equal pieces, roll each piece out into a 12" rope of even thickness, and space the ropes 1-1/2" apart on the prepared baking sheet.
• After the final rise, apply the egg wash, but do not make any cuts into the do dough; sprinkle with coarse sea salt crystals and coarsely ground or cracked black pepper instead of with salt crystals and caraway seeds.
• Do not spritz with water.
• Bake for about 18 minutes.

Steps:

• "Combine 1 1/3 C. flour, sugar, salt and yeast in a large bowl. Mix thoroughly. Add margarine. Gradually add hot water, mixing as your go, then beat 2 minutes at medium speed, scraping bowl occasionally. Add egg white and another cup of flour (enough to make a thick batter.) Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto a lightly floured board. Knead until smooth and elastic, 8-10 minutes. Place in greased bowl and turn to grease top. Cover and let rise in warm place until double in bulk, about 45 minutes. Punch down dough and turn onto floured board. Knead gently for a minute or two. Divide dough into 16 pieces. Form pieces into balls. Let them stand, covered, on the board for 15 minutes. Swab a small amount of melted butter on top of each round. Using a 1/2 in. dowel or the handle of a wooden spoon, press across middle of each round firmly, almost to the board. Then make another crease at right angles to first crease, forming 4 equal segments. Dough, where pressed in center, will now be thin enough to almost see through. Gently squeeze each creased roll back together with hands. Place, buttered-surface down, on greased baking sheet. Repeat with each roll. Cover rolls and let rise in warm place until double in size, about 35 minutes. Mix coarse salt with caraway seeds. Rub through fingers to combine flavors. Turn each risen roll face up. With a pastry brush, lightly brush top of each roll with water, then sprinkle with caraway-salt mixture. Place pan containing 1/2 inch water on bottom rack of oven. Place rolls on rack above. Bake in a preheated 375 degree oven 25 to 30 minutes. Open oven door carefully; the steam is hot. Cool rolls on racks, then store in as dry a place as you can find. Do not store in refrigerator. "