Kimmicher

Ingredients for 1 servings:

• 850 g wheat flour, type 1050
• 150 g rye flour
• 6 tbsp oil
• 1 tbsp salt
• 1 cube of fresh yeast, alternatively 2 sachets of dry yeast
• 1 pinch(s) of sugar
• 15 g caraway seeds
• n. B. Water, warm

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 55 minutes

large caraway rolls, a specialty from Reutlingen with a long tradition.

If using fresh yeast, mix it with the sugar and a little warm water and stir until smooth. Dried yeast can be added as is. Mix all ingredients and add enough water to form a smooth, non-sticky dough. It requires a long dough process, so it must be risen and re-beaten several times (about 3-4 times). Preheat oven to 230-240°C. Then, with wet hands, divide the dough into approximately 5-6 portions and form into round balls (about the size of tennis balls). As with bread, create surface tension and place them on a baking sheet (on baking paper) with the ends facing down. Bake immediately in the preheated oven for approximately 20-30 minutes. Do not let the balls rise again before baking! Notes: You can also omit the rye flour and use only wheat flour. Adding rye flour, however, will give the flavor a slightly stronger flavor. The use of caraway seeds is MANDATORY and not up for discussion! Without it, it wouldn’t be a Reutlingen Kimmicher. “Kimmich” is Swabian and means caraway. And don’t worry, Kimmicher are actually quite large rolls (about 200g). And they have to split open during baking, which gives them their typical shape. Kimmicher have a long tradition in Reutlingen. Until after the First World War, Kimmicher were baked in Reutlingen bakeries only during Lent, and then only on Wednesdays and Thursdays. Today, they are available in the region year-round.