|Baked Seelen fresh from the oven|
The answer is, yes of course. I know many kinds of bread and many kinds of dishes that go so well together. Being from Swabian region in Germany, we love to eat potato noodles (Spätzle) that are immersed in a sheer incredible amount of gravy so the noodles literally swimming in the sauce. We are then having a few slices of wheat dough based farmers artisan bread to scoop up the left over sauce from the plate and to wipe the plate clean (I always used to tell my mom that I only do this we have to wash less dishes after the meal haha). I love the base treated soft pretzel bread rolls (Laugenwecken) with some savory toppings such as cooked or smoked ham, cream cheese etc.
But today I feel like I am not just going to make any kind of farmer's loaf. I will put my heart and soul together in baking the Swabian Seele (soul), which is the name of the kind of homemade bread roll that I will blog about today.
And this Seele is best used to scoop up tons of gravy from your plate as well. My favorite meal to go with that would be a hunter style Schnitzel (Jägerschnitzel), which is a natural Schnitzel (means it is not coated in breadcrumbs) that comes with a rich, creamy mushroom sauce that is so sumptuous that you don't want to waste a drop. And this kind of bread is just predestined to do the job. So here comes my recipe for the swabian soul, made with organic spelt flour to make the spelt sourdough so on top of all it's an amazing organic bread roll.
I found a perfect recipe for this bread roll over here (but I will only be making half of this recipe). But before trying to bake this kind of bread roll please make sure that you understand on how to work this special kind bread cause it's not very easy to work with indeed. I would say that after baking bread for a while you might be ready to try and make this one. But even from my picture you can see that my shaping techniques are being far away from being perfect even in the aftermath i thought that I do an all right job all in all. So I would suggest you first visit this page first to get some inspiration how to work this special, very wet dough. But don't shy away, it's absolutely doable and after a few times baking this bread you will get to slowly master the technique to make this self made bread.
- 150 g spelt flour
- 100 g water
- 15 g sourdough starter
- take half of the sourdough that we made above
- 50 g wheat flour
- 375 g spelt flour
- 315 g cold water
- 1 spoon of honey
- 9 g salt
- 20 g lard
- 5 g fresh yeast
Mix all the ingredient exept the salt and the lard and let it rest for 30 - 60 minutes on a warm place (around 25 degrees Celsius would be ideal). Then add that salt and work everything to a very smooth dough that can be easily loosened from the wall of the mixing bowl. Last but not least, add the lard in small pieces and knead it in. When all the lard has been worked in and the dough is nice and smooth, put everything in a resting bowl that you oiled well in. Put it away in a warm place for about 3 hours. During that time you have to fold it about 3 - 4 times (please go again this page to find out how to fold the dough is being folded - see this picture). The dough is really soft so this need some practice to fold the dough well enough and doing it will give it a good stand.
|Wet dough consistency during the folding procedure|
|Pulled out dough resting for the oven|
Bake for another 15 - 20 minutes until the breads are nice and brown. Short before the ending of the baking, spray one more round of water on top of the breads so they get a nice and glistening effect on the surface.
Now I am normally faced with a big problem. Do I wait for the evening when the Schnitzel with the gravy is ready and eat the spelt sourdough bread then, or do I simply cut one open right then and there just put a flock of butter on it and enjoy it that way. Either way, the very unique consistency of this artisanal bread, the moist inside, the great taste will sure also make your soul sing and get to be a fan of the Swabian soul.
|Seele cut open with a flock of butter on top, best enjoyed when fresh from the oven :)|
PS: My bread has been published on the yeast spotting page over here.