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Four Seelen in a basket with a blue and white towel.
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Seelen

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.
Course Bread
Cuisine German
Keyword bread, German, Germany, seelen, spelt, Swabian
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time: 14 hours 30 minutes
Total Time 15 hours 20 minutes
Servings 4 Seelen

Ingredients

  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 1 1/2 cups (350 milliliters) lukewarm water 105-115˚F (40-46˚C), divided
  • 3 cups (375 grams) spelt flour
  • 1 cup (130 grams) bread flour
  • 2 teaspoons salt

For topping:

  • Coarse sea salt
  • 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.