Seelen
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5
8 reviews
Excellent
Seelen
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A recipe for Seelen inspired by my time in Blaubeuren, Germany! This spelt-based Swabian bread is topped with coarse salt and caraway seeds, then baked until golden.
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Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups water 105-115˚F (40-46˚C), divided, lukewarm, 350 milliliters
- 3 cups spelt flour 375 grams
- 1 cup bread flour 130 grams
- 2 teaspoons salt
For topping:
- sea salt coarse
- caraway seeds
Instructions
- Sprinkle the yeast over 1 cup (240 milliliters) of the lukewarm water. Stir to combine, then set aside at room temperature until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook, combine the spelt flour, bread flour, and salt.
- Add the yeast with water, then slowly add the remaining water to form a smooth, wet dough.
- Cover and refrigerate for 12-16 hours.
- Remove the bowl from the refrigerator and place at room temperature, still covered, for 2 hours to bring to room temperature.
- Line a baking sheet with parchment.
- Lightly moisten your hands and work surface with water, keeping additional water in a bowl nearby.
- Use your hands to gently divide the dough into 4 equal pieces.
- Moistening your hands with water as needed, gently form the dough into a rope about 1 1/2 inches (4 centimeters) thick and 10 inches (25 centimeters) long.
- Arrange on the prepared baking sheet and repeat with remaining dough to make 4 long rolls.
- Cover the Seelen with a towel and allow to rest at room temperature until starting to puff, about 30 minutes.
- Place one oven rack in the center and another on the bottom third of the oven. Preheat oven to 475˚F (245˚C) and place a baking dish 1/2 filled with water on the bottom rack.
- Once the rolls are puffed, very gently brush the tops with water and sprinkle with caraway seeds and coarse salt.
- Bake in the preheated oven for 10 minutes.
- Remove the baking dish of water and decrease the temperature to 425˚F (220˚C).
- Continue to bake the rolls until golden, another 10-15 minutes.
- Remove from the oven and allow the Seelen to cool before serving.
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User Reviews
Overall Rating
5
8 reviews
Excellent
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