Kimmicher

Summary

Ingredients

• 850 g wheat flour, type 1050
• 150 g rye flour
• 6 tablespoon oil
• 1 tablespoon salt
• 1 cube fresh yeast, alternatively 2 packets dry yeast
• 1 pinch (s) sugar
• 15 g caraway seeds
• water, warm

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Instructions

1. If fresh yeast is used, mix it with the sugar and a little warm water and stir until smooth. Dry yeast can be added like this. Mix all ingredients, add enough water to make a smooth, non-sticky dough. It needs a long dough, so it has to rise and beat up several times (about 3-4 times).
2. Preheat the oven to 230-240 ° C.
3. Then divide the dough into approx. 5-6 portions with wet hands and shape into round balls (about the size of tennis balls). As with bread, create surface tension and place it on a baking sheet with the ball connection facing downwards (on baking paper) and bake immediately in the preheated oven for approx. 20-30 minutes. Do not let the balls rise again before baking!
4. Remarks:
5. The rye flour can be omitted and only wheat flour can be used. However, the addition of rye flour makes the taste a little stronger. However, the use of caraway is MANDATORY and cannot be discussed! Without that, it wouldn`t be a Reutlingen Kimmicher. Because Kimmich is Swabian and means caraway. And don`t worry, the Kimmicher are actually quite large rolls (approx. 200g). And they have to tear open when baking, that`s what gives them their typical shape.
6. Kimmicher have a long tradition in Reutlingen. Until after the First World War, Kimmicher were only baked in Reutlingen`s bakeries during Lent and then only on Wednesdays and Thursdays. Today you can get them all year round in the region.

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