I am still surprised how widely spread the use of rye flour in traditional sweets bread was. Surprised because nowadays it is rather hard to find such breads in bakeries. And using rye flour to replace some portion of wheat flour makes perfectly sense as rye grows in much rougher conditions as the fastidious wheat. And so rye grew even in regions with poor soil and colder climate like you can find it in the Eifel or here in the “Bergische Land”.
When I stumbled upon the Bread called “Kleenroggen” (litterally little rye) I was buffled as I never heared from such a bread before. Researching deeper yield not so many information, but it seems that this tradtional bread was once baked from the “Bergische Land” up to the Sauerland. And it must have been a fairly common bread, as there is even a church which is called “Kleenroggenkerke” (Kleenroggen church) in the local idiom due to its pan bread like shape. And it always describes a sweet bread with currants and a good portion of rye.
I stumpled about the Neheimer Stütchen during a guided tour in the cologne cathedral. It was the fact that Count Gottfried von Arnsberg IV. is buried as the only not clerical person. This prominat burial place he got because of a very generous gift to the cologne bishop – and to ensure that the people in his county would pray for him after his death he gifted a very good forest to the city of Neheim. The forest still exists and from the yearly gain of it several celebrations are paid: each year a wreath is laid down at his tomb in the cathedral, there are count gottfried games and all children of the city get a roll called “Neheimer Stütchen” at the 4th september.
The Neheimer Stütchen is a sweet milk roll, a bit larger then normal and already that tempted me. And as this story is such a nice one that it fits very well in my blog series of regional, traditional breads. And so I baked my version of this roll, with a biga for aroma and a water roux for fluffy soft crumb.
Another discovery of my search for regional breads is the Salzweck. Its a roll which stems from the region Baden and which is formed in a special way. Its rim is folded in a similar way like used for Kärntener Kasnudeln or for the Handsemmeln. Its not so difficult to form and to proof this I took a video from the forming process.
The roll comes golden brown out of the oven and provides a fluffy soft crumb under its crisp crust. This is due to the combination of the macial combination of egg yolk, butter, enzyme active malt and vitamin C from the powdered rose hip. To make the flavour deep and complex, I added a Biga to the dough, too. Taken together this yields a beautiful looking roll with great aroma!
Kieler Semmeln are rolls which stem – as their name suggested – from Kiel. They are a special roll as they are rubbed in a mixture of butter and salt, which gives their surface a rough look and adds a nice buttery and sligthly salty flavour. There are different recipes around for this kind of rolls, some of the containing lard or cinnamon as well. Cinnamon seems to me a bit to adventurous for a first trial, but I keep this variant in the back of my head for a second version.
As dough, I chose something well-tried, which I changed only slightly. Some sourdough and a cold rise in the fridge adds complex aroma notes even without a preferment, which makes the rolls good for spontaneous “I want to serve rolls for breakfast”- Ideas on late evenings. The rubbing of the preformed rolls in the butter-salt-mixture needs a bit of practice but even if the dough dos not make perfect folds, the recipe will still yields a delicous roll with fluffy crumb a crisp crust which crackles while cooling and which carries a hint of salt and butter.