Kümmel Weckerl (Caraway Buns)

Sourdough Starter​​92g

White Flour​​375g

Unbleached White Flour​187g

Light Rye Flour​​46g

Fresh Yeast​​13g

Salt​​17g

Water​​485g

 

 

Yeast, flour and sourdough get mixed together first. Add the spice mix (onion powder, ground fennel and ground coriander). Then add ground caraway (lots) and whole caraway.

 

Add 1 litre of water, and continue to add water every ten minutes or so, about .5 litres at a time. Water at about 38C. The dough should become soft and sticky. Let it sit for about 45 minutes.

 

Set the oven to 210C (410F).

 

Roll out the dough with wet hands, tucking it underneath. Can make bread or buns that way. Place the bread or buns on parchment paper to rise. Rise for 15-20 minutes on the parchment paper before baking.

 

If the buns start to dry out, spray them with a little water. They should still be a little moist on top when they go into the oven. Sprinkle salt on top of them at the very last second, just before they go into the oven (otherwise it will melt).

 

Bake the buns in the oven for 50 minutes to an hour.

 

 

Spice mix: 1 part onion powder, 2 parts fennel, and 4 parts coriander powder.

 

Try olives instead of caraway.