Dortmund Salt Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour, type 405 or 550
- 25 g yeast
- 10 g suar
- 125 ml milk
- 125 ml water
- 20 g salt
For painting:
- 4 tablespoons milk
- 2 tablespoon salt, coarse
- 2 tablespoon caraway seeds, more if desired
Print Recipe
Pin Recipe Instructions
- As usual, make a yeast dough from the ingredients and let rise for about 30 minutes. Knead well and form an approx. 5-6 cm thick roll on a baking board. Cut out slices as thick as a thumb. Shape the slices so that there is a clear indentation in the middle and leave to rise for another 30 minutes on a baking sheet lined with baking paper. Then brush with milk and sprinkle with salt and caraway seeds. Bake in a preheated oven at 220 degrees top and bottom heat for about 20-25 minutes until light brown. Have fun trying! Annotation: This traditional pastry from Dortmund tastes very good freshly baked with onion mince, cheese or rind.
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