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Schwäbische Seelen aka. “Souls”

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  • Author: Bake to the roots
  • Prep Time: 35
  • Cook Time: 18
  • Total Time: 780
  • Yield: 5 1x


  • 0.75 oz. (21g) fresh yeast
  • 2 cups (480ml) cold water
  • 4 1/4 cups (550g) spelt flour
  • 1 cup plus 3 tbsp. (150g) all-purpose flour
  • 2 tsp. salt
  • caraway seeds
  • coarse salt
  • saltwater (1/2 tsp. salt for 1/4 cup water)


  1. Crumble the fresh yeast into a tall bowl and mix with the water until dissolved completely. Sift the flours and salt into the bowl of your food processor, add the yeast water and let knead for about 20 minutes.
  2. Add the dough to a bowl twice the sice of the doughs volume and cover loosely with plastic wrap and place in the fridge over night for 12 hours.
  3. Preheat the oven including a baking sheet to 480˚F (250°C). Place a large piece of baking parchment on your working surface and dust with some flour. Cut the dough with a spatula into 5-6 pieces. Work with floured hands and form long rolls with 1.3×9.5 inch (3x24cm) and place on the prepared baking parchment. Sprinkle with salt and/or caraway seeds and place all (dough and paper) on the hot baking sheet and let bake for 16-18 minutes until they get a nice golden color. Take out of the oven and brush with saltwater and let cool down on a wire rack.


  • Enjoy baking!