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Sunday, April 8, 2012

Seelen (Swabian bread rolls with caraway and salt)

Another German baking effort, following a recipe from the same website as the last couple.  I mentioned to S that I was thinking of making Seelen, and he was super enthusiastic.  Apparently they are a forgotten favourite of his, and you only really get them in the Schwäbische Alb region, where he grew up.

500g white spelt flour (didn't have - used ~400g plain flour and ~100g wholemeal flour)
20g fresh yeast (or one sachet dry)
300 ml warm water
2 tsp salt

For sprinkling: caraway seeds and coarse sea salt

Dissolve the yeast in the warm water and knead all ingredients for about 10 minutes to get soft and fairly sticky dough.  Leave to rise in a warm place for about 60 minutes, kneading briefly after 20 min and after 40 min.

When the dough has risen turn it out onto a lightly floured surface.  With wet hands shape it into a square of about 20 cm.  Use a wet knife to cut the dough into six strips.  Transfer the strips onto a baking sheet lined with baking paper.  Irregular shapes are fine, even good.  Cover with a clean dish towel and leave to rise for another 20 minutes.  Heat the oven to about 240C / 460F and place a bowl of water on the bottom shelf.

When the Seelen are ready to go into the oven wet them again with your hands and sprinkle with caraway seeds and coarse sea salt.  Bake for about 20 minutes or until golden brown.


These came out pretty good.  S said they taste almost like the real Seelen - the only obvious difference was the top is usually more golden and shiny.  Probably the lack of spelt flour didn't help (my best guess was the Russian store, they only had wheat and rye flour) - perhaps Amazon.
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