Semmeln - Typical Austrian Bread

Zeilensemmeln with Fairtrade Mango Jam

Semmeln are a white bread, very typical for Austria, where we have it mainly for breakfast or with cold meat or cheese as a sandwich. They are the more luxurious bread for Sundays etc. in comparison to the everyday brown bread. White bread is (or was, at least at my childhood times) considered something special.

I really never ever thought it would be in any way possible to bake "Semmeln" at home, but to my biggest surprise and joy IT IS POSSIBLE.
And not just "something that is similar, maybe, yes, but somehow..." - no, the REAL thing. The real thing, that when you break it has a crust that crackles in this special way, that tastes wonderful with butter and jam, that consistency, that everything!
I am very very proud of myself with this special baking session.
And I will repeat it soon!

Semmeln come in different shapes: The main two shapes are the following:

Kaisersemmel

Zeilensemmel

RECIPE

INGREDIENTS

500 g white wheat flour

10 g yeast

125 ml cold water

10 g salt

2,5 g sugar

100 ml lukewarm water

Dissolve the yeast in cold water. Add the salt. Leave for 15 mins. 

Mix into the flour together with the remaining lukewarm water and the sugar.

Knead well and let rest for 15 mins. Knead again and let rest for another 15 mins. Knead and form "Semmeln" or baguette or any form you like. Let rest and rise for 30 mins. 

Preheat the oven to the highest possible, at my oven that is 250°C. Put the tray with the bread in and throw a cup of water in the oven (it develops moisture which is important for baking bread.) Bake for approx. 20 mins. When the bread is out of the oven, spray with water, this will give it a nice shine.
Delicious!