Allgäu souls

Ingredients for 1 servings:

• 250 g spelt flour type 630
• 750 g wheat flour type 550
• 25 g salt, fine
• 750 ml water, room temperature
• 25 g fresh yeast
• n. B. Salt, coarse
• n. B. Caraway

Instructions

Working time approx. 15 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 20 minutes; Total time approx. 18 hours 35 minutes

regional traditional pastries

Gather all the ingredients and necessary utensils beforehand. Sift both flours into a bowl and mix with the fine salt. Dissolve the fresh yeast in the room-temperature water and then add to the flour and salt mixture. Gently knead everything with the dough hook of a mixer or food processor for a few minutes, but do not overknead. Next, cover the dough and let it rise in the refrigerator for 12 to 15 hours, then for another 2 to 4 hours at room temperature. Now portion the dough onto a baking sheet (dough is enough for about 10 rolls), brush or spray with water, and sprinkle with coarse salt and caraway seeds. Make sure the rolls have the typical roll shape: oblong, flat, and slightly wider at the ends. It’s best to moisten your hands when shaping so the dough doesn’t stick to your fingers. Then let it rise again for 1 to 2 hours at room temperature. Preheat the oven to 250°C (top/bottom heat) and bake the dough on the middle rack for about 20 minutes until the dough reaches the desired browning (for extra fluffiness, place a bowl of water in the oven). When baking with this method, only place one baking sheet in the oven at a time. Remove the finished Allgäuer Seelen from the oven and let it cool slightly before serving. For 10 servings, this contains approximately 352 kcal per serving.