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You are currently viewing German Souls Bread (Schwäbische Seelen)

< div class=" nm_column wpb_column vc_column_container col-sm-12 vc_col-sm-12 "> As a graduate student in maths, I traveled to Europe in the 1970s to exercise the languages of my area of research. I remained at pensions (inexpensive boarding houses) not frequented by Americans and also attempted to blend into the regional culture. At one pension in Freiburg, Germany, I was offered a fresh-baked basket of bread with morning meal each early morning. There was one one-of-a-kind bread I ‘d never ever tasted prior to and the family members described that the Seelen or “hearts” were from their hometown in Swabia and also made by hand with a selection of flours– spelt, rye as well as wheat.

Decades later and also deep in my thing of bread cooking, I began to look into these Schwäbische Seelen or Swabian hearts. I discovered that in 2018, the Ark of Taste from Slow Food Germany acknowledged this bread as the 67th addition to the ark because of its singular artisan nature that doesn’t lend itself to automation. The typical production method can take up to 24 hrs, entails several rounds of taking care of the dough, and the final shaping is done by hand. In my dishes listed below, I adhered to these practices yet I baked the bread on a bottom-side-up flat pan, instead of straight on the oven flooring.

I discussed the shaping strategy to Breadtopia, and also Melissa Johnson made this video clip to show the technique of dividing the dough with the side of your hand, and also the relevance of wetting your hands, dough, and work surface.

Roll up your sleeves and also bake this distinct bread. The hands-on process is fun and the results are terrific: a hard thin crust as well as a delicious, moist as well as open crumb.

< img aria-describedby =" caption-attachment-263807" loading=" careless" course= "wp-image-263807" src="

https://breadtopia.com/wp-content/uploads/2021/11/20211026_141201-edit-Copy.jpg” alt width=” 1000″ elevation=” 583″ srcset=” https://breadtopia.com/wp-content/uploads/2021/11/20211026_141201-edit-Copy.jpg 1000w, https://breadtopia.com/wp-content/uploads/2021/11/20211026_141201-edit-Copy-300×175.jpg 300w, https://breadtopia.com/wp-content/uploads/2021/11/20211026_141201-edit-Copy-96×56.jpg 96w, https://breadtopia.com/wp-content/uploads/2021/11/20211026_141201-edit-Copy-42×24.jpg 42w, https://breadtopia.com/wp-content/uploads/2021/11/20211026_141201-edit-Copy-60×35.jpg 60w, https://breadtopia.com/wp-content/uploads/2021/11/20211026_141201-edit-Copy-350×204.jpg 350w, https://breadtopia.com/wp-content/uploads/2021/11/20211026_141201-edit-Copy-680×396.jpg 680w” dimensions= “( max-width: 1000px) 100vw, 1000px “> Seelen or hearts bread from Swabia, an area of Germany Below are 3 dishes– the very first is the typical spelt, the 2nd is a variant with halloumi cheese and also mint, and the 3rd” pension” variation has a rye levain and also preferences near the spirits bread you could find in Freiburg, Germany today.< img aria-describedby=" caption-attachment-263586" loading=" careless" course=" wp-image-263586" src=" https://breadtopia.com/wp-content/uploads/2021/11/Pension-Crumb-16x9-Copy.jpg" alt size=" 1000" height=" 562" srcset=" https://breadtopia.com/wp-content/uploads/2021/11/Pension-Crumb-16x9-Copy.jpg 1000w, https://breadtopia.com/wp-content/uploads/2021/11/Pension-Crumb-16x9-Copy-300x169.jpg 300w, https://breadtopia.com/wp-content/uploads/2021/11/Pension-Crumb-16x9-Copy-96x54.jpg 96w, https://breadtopia.com/wp-content/uploads/2021/11/Pension-Crumb-16x9-Copy-42x24.jpg 42w, https://breadtopia.com/wp-content/uploads/2021/11/Pension-Crumb-16x9-Copy-60x34.jpg 60w, https://breadtopia.com/wp-content/uploads/2021/11/Pension-Crumb-16x9-Copy-350x197.jpg 350w, https://breadtopia.com/wp-content/uploads/2021/11/Pension-Crumb-16x9-Copy-680x382.jpg 680w" sizes="( max-width: 1000px) 100vw, 1000px" >

Crumb of the pension variation

A Note on the Variations

Souls are currently latest thing in Germany as well as there are a lot of variations. The 2nd recipe with white sonora flour as well as bread flour is the easiest to collaborate with because of its reduced hydration as well as more powerful gluten. Of course one can substitute various other entire wheats and also use different cheeses too. The third “pension” recipe has the most durable flavor with a rye levain, as well as absolutely a lot more rye flour could be utilized in the final dough and even buckwheat or barley flours. Historically rye as well as spelt were predominant grains in Swabia even between Ages and were grown together in areas, as well as bakers used the blended grains from the harvest. Lots of variations will function and also provide different tastes for the baker, yet the very first is close to standard souls bread and also the third is close to the lots of prominent souls in Germany today.

< img aria-describedby=" caption-attachment-263544" loading=" lazy" class=" wp-image-263544 "src=" https://breadtopia.com/wp-content/uploads/2021/11/20211025_172324edit2-Copy.jpg" alt size =" 1000" elevation=" 563" srcset =" https://breadtopia.com/wp-content/uploads/2021/11/20211025_172324edit2-Copy.jpg 1000w, https://breadtopia.com/wp-content/uploads/2021/11/20211025_172324edit2-Copy-300x169.jpg 300w, https://breadtopia.com/wp-content/uploads/2021/11/20211025_172324edit2-Copy-96x54.jpg 96w, https://breadtopia.com/wp-content/uploads/2021/11/20211025_172324edit2-Copy-42x24.jpg 42w, https://breadtopia.com/wp-content/uploads/2021/11/20211025_172324edit2-Copy-60x34.jpg 60w, https://breadtopia.com/wp-content/uploads/2021/11/20211025_172324edit2-Copy-350x197.jpg 350w,

Sourdough German Souls Bread (Schwäbische Seelen)

=” https://breadtopia.com/wp-content/uploads/2021/11/20211026_140137edit-4×3-Copy-800×600.jpg 800w, https://breadtopia.com/wp-content/uploads/2021/11/20211026_140137edit-4×3-Copy-300×225.jpg 300w, https://breadtopia.com/wp-content/uploads/2021/11/20211026_140137edit-4×3-Copy-96×72.jpg 96w, https://breadtopia.com/wp-content/uploads/2021/11/20211026_140137edit-4×3-Copy-42×32.jpg 42w, https://breadtopia.com/wp-content/uploads/2021/11/20211026_140137edit-4×3-Copy-60×45.jpg 60w, https://breadtopia.com/wp-content/uploads/2021/11/20211026_140137edit-4×3-Copy-350×263.jpg 350w, https://breadtopia.com/wp-content/uploads/2021/11/20211026_140137edit-4×3-Copy-680×510.jpg 680w, https://breadtopia.com/wp-content/uploads/2021/11/20211026_140137edit-4×3-Copy.jpg 1000w” sizes=”( max-width: 800px )100vw, 800px” data-copyright data-headline data-description > From the Swabian region of Germany, seelen or “hearts” bread was recently added to Slow Food’s Ark of Taste. Hand mixed as well as rough designed, sprayed with coarse salt as well as caraway seeds, and tossed right into a hot stove, they emerge with a hard slim crust as well as damp interior. Perfect for offering with tomatoes and also arugula, taking pleasure in with cheese or an herbed butter, making right into sandwiches, or tearing and also dipping right into hearty soups.

Serving Size

25 mins

Total Time
1 hour, 25 minutes


Quantity dimensions are estimations


Spelt Levain

Key Dough

  • 50g led to levain (3 Tbsp).
  • 200g entire grain spelt flour (1 1/2 mugs).
  • 25g entire wheat flour, such as red fife wheat flour (1/5 cup).
  • 200g water, 150g + 50g booked for later/bassinage (2/3 cup + 1/5 cup).
  • 5g salt (1 tsp).


All Purpose Flour Levain

Key Dough


Rye Levain

Key Dough


  • < ul class=" zrdn-list zrdn-instructions-list nobullets zrdn-element_instructions" > For all function and also the spelt levains, blend the active ingredients, let ferment, and use the levain young (ripe but not peaked or deflating). For the rye levain, blend the components as well as ferment the levain for 8-10 hours at 84 ° F . The added 10g levain can be used however you choose.
  • In a huge bowl, thoroughly mix with each other the flours, water (minus any type of being scheduled for bassinage), levain, and also salt.
  • Cover and also allow sit for about 20 minutes, after that stretch and layer until smooth. Do this once more at the 40-minute mark.
  • Concerning 1 hour after the preliminary mixing, include the scheduled water (this method is called bassinage). Dimple the dough and stretch and also fold it around the dough gently for concerning 5 minutes up until the water is completely incorporated.
  • Continue recurring extending as well as folding for 3 more hours. If you’re making the variation with cheese, fold it in regarding 1 hour into this period (2 hrs after the preliminary blending).
  • Allow the dough surge for a last hour (till regarding five hrs since the initial dough blending).
  • De-gas the dough and refrigerate it overnight.
  • When you want to bake, preheat your oven to 450 ° F for 20-30 mins with a baking rock, cooking steel, or upside-down baking sheet inside.
  • Dispose out your dough onto wet parchment paper that you’ve gauged to fit your cooking surface area.
  • Wet your hands as well as the top of the dough. Making use of the side of your hand, split the dough in four lengthy pieces or “hearts.” Do not try to lift them from the damp parchment paper.
  • Sprinkle with caraway seeds and crude salt, and afterwards spray water throughout the top of the souls.
  • Cook for 20-25 minutes at 450 ° F.
  • Let cool for a bit and appreciate.

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