German bread recipe.
Semmel is a type of bread mentioned a number of times in both Sabina Welserin and Marx Rumpolt’s cookbooks. From the descriptions it is a white bread with a hard crust. Based on this I decided to use a modern recipe for semmel rolls.
The recipe is a basic flour, water, yeast, with a yeast sponge made ahead and then incorporated into a firm dough. A double rise is done and the resulting rolls were excellent. Thick crust and a good chew to the bread.