Spelled Souls from Ulm
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 12 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g spelled flour, 1050
- 10 g salt
- 10 g yeast, fresh
- 325 ml water, lukewarm
- 0.5 ½ egg yolk
- 40 ml water
- 3 teaspoons caraway seeds, whole
- 3 pinches salt, coarse
Print Recipe
Pin Recipe Instructions
- Mix the lukewarm water with the yeast well. Knead well with the flour and salt. The dough tends to be tough and sticky. Cover and let rise in the refrigerator or in a cold cellar for at least 12 hours. It is best to prepare the day before and finish baking in peace at noon.
- Preheat the oven to convection or 3D convection at 210 ° C.
- It is best to moisten your hands and divide the dough into three equal portions. Shape into oblong shape on a baking sheet lined with baking paper. The dough rises in the oven about twice or a little more, so leave space between the souls. Let rest for 10 minutes.
- Mix the egg yolks with the water and brush the souls on the surface thoroughly and sprinkle with the caraway seeds and salt.
- Bake the souls for 20-25 minutes. They are done when they are hard on the outside and soft on the inside, but no longer doughy.
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