Wasserweck – rolls with caraway seeds and a little yeast.

Ingredients for 1 servings:

• 500 g wheat flour type 550
• 230 ml water, lukewarm
• 14 g fresh yeast
• 12 g salt
• 1 tsp, leveled caraway seeds
• 1 tbsp, heaped barley malt, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 55 minutes

Classic, with an aromatic twist, ideal for baking novices

Prepare 270g of lukewarm water, of which 230g is added to the mixing bowl. Crumble the fresh yeast into the bowl and stir briefly. Mix the wheat flour and salt in a separate bowl. Add the caraway seeds and, if desired, barley malt. Optionally, the barley malt can be replaced with a teaspoon of honey. Add the entire flour mixture to the water and yeast and mix. Knead the dough in the mixer for a total of 10 minutes. Slowly add more water along the edge of the bowl until nothing sticks to the sides and a homogeneous lump of dough has formed. Knead for the first 5 minutes on speed 1, then on speed 2. Cover the bowl with the dough and let it rest for 25 minutes. After the resting time, form about 9 rolls, each weighing 90g. Spread the dough pieces on baking paper, cover, and let it rise for another 30 minutes. Preheat the oven to 220°C (top/bottom heat) with a baking tray on the middle rack. Briefly spray the dough pieces with water and cut them lengthwise with a sharp knife. Using two large ladles or a pizza peel, slide the dough pieces, along with the baking paper, onto the hot baking sheet in the oven. Pour 50 ml of water onto the bottom baking sheet and, after 5 minutes, briefly release the steam by opening the oven door. Bake the rolls for about 20 minutes (depending on the oven).