Schwäbische Seelen (Swabian spelt rolls)

⏱ 43 min · 🍽️ 8 Portionen · 🧂 8 Zutaten

Zutaten

  • 500 g spelt flour (type 630)
  • 1 pack dried yeast (7 g)
  • 10 g salt
  • 1 tsp sugar
  • 400 ml cold water
  • 2 tbsp olive oil or rapeseed oil
  • 1 tbsp coarse sea salt
  • 1 tbsp caraway seeds

Zubereitung

  1. Mix the spelt flour with the dried yeast, the salt and the sugar in a large bowl.
  2. Add the cold water and the oil and work everything with the dough hook into a very soft, viscous dough until it pulls into threads.
  3. Leave the dough covered at room temperature to get going.
  4. Close the bowl well and let the dough mature overnight in the fridge; this is where the large holes develop.
  5. Preheat the oven to 250 °C top and bottom heat, standing an ovenproof dish of hot water on the oven floor. Line two baking trays with baking paper.
  6. Dust the work surface generously with spelt flour and let the cold dough slide onto it. With wet hands pull off eight long strands and lay them on the trays, dipping your hands into water again and again.
  7. Spray the Seelen with water and scatter them with the coarse sea salt and the caraway.
  8. Slide the trays one after the other onto the middle shelf and bake the Seelen until deep golden brown and hollow-sounding when you tap the underside.
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Schwäbische Seelen (Swabian spelt rolls)

A German classic from Baden-Württemberg: Seelen are long spelt rolls from Upper Swabia, pulled with wet hands from a very soft, slowly matured dough. Scattered with coarse sea salt and caraway, they come out of the oven crisp, while inside they are open-crumbed and moist. Tradition has it that they were baked and given away at All Souls, which is how they got their name.

⏱

Kochzeit

43 min

🍽️

Portionen

8

🧂

Zutaten

8

Original ansehen ↗

Nährwerte

pro Portion

238 kcal

Kalorien

8 g

Eiweiß

3 g

Fett

43 g

Kohlenhydrate

Zutaten

Für 8 Portionen

Geschätzte Kosten~0,60 € · ~0,10 €/Portion

Zubereitung

  1. 1

    Mix the spelt flour with the dried yeast, the salt and the sugar in a large bowl.

  2. 2

    Add the cold water and the oil and work everything with the dough hook into a very soft, viscous dough until it pulls into threads.

  3. 3

    Leave the dough covered at room temperature to get going.

  4. 4

    Close the bowl well and let the dough mature overnight in the fridge; this is where the large holes develop.

  5. 5

    Preheat the oven to 250 °C top and bottom heat, standing an ovenproof dish of hot water on the oven floor. Line two baking trays with baking paper.

  6. 6

    Dust the work surface generously with spelt flour and let the cold dough slide onto it. With wet hands pull off eight long strands and lay them on the trays, dipping your hands into water again and again.

  7. 7

    Spray the Seelen with water and scatter them with the coarse sea salt and the caraway.

  8. 8

    Slide the trays one after the other onto the middle shelf and bake the Seelen until deep golden brown and hollow-sounding when you tap the underside.

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