Kummelweck (or just plain Weck) is a kaiser-type roll pretty much only found in Western NY, where it is eaten exclusively in the form of Beef on Weck - thick-sliced roast beef slathered with horseradish on a weck topped with salt and caraway seeds. I first had this at my grandma's memorial service in Cassadaga, NY and embarrassingly found that I could not pull myself away from the buffet table as I consumed sandwich after wecky sandwich. I've got the buns down pretty well, now all I need is a good roast beef recipe (if you have suggestions, please let me know!)! - solmstea —solmstea
Test Kitchen Notes
My Buffalo-born boyfriend was ecstatic to see Kummelweck bread featured. After raving about the beloved Beef on 'Weck, we wondered if this recipe would live up to the memories. Success! Not only is this recipe easy to follow, but we had fresh bread in about 1 1/2 hours. Kummelweck is known for the salt-crusted top (delicious) along with the caraway seeds, which are commonly known for flavoring rye bread. The butter and egg make this bread almost biscuit-like. Salty biscuits from heaven. We served with roast beef and made a toast to Buffalo, NY. - CatherineJagers —The Editors
I like to cook simply, especially cooking with things I can find (or at the very least, find at the farmers market which, in SoCal, contains every kind of produce on earth!). I like ingredients like lambsquarters, which grow in every alley and once-tilled ditch but are overlooked as weeds. Or I like scuba diving for lobster - lobster you catch with your bare hands just tastes Great! Generally, I don't like overly fussy recipes and tend to just improvise with whatever I have on hand and few meals come out of my kitchen without green garlic, cayenne, orange zest, or either fresh mint or dill.