Seela, Seelen – Swabian

Ursula Krug:

Sift the flour into a large enough bowl. Make a well in the middle and mix the yeast with the lukewarm water and a little flour to a smooth dough. Cover the bowl with a cloth and let the dough rise in a warm place. Then add the remaining ingredients and knead until the dough separates from the bowl. Cover again and let rise until double in bulk.

Now shape the dough into bars about 20 cm long and 2 cm wide. Rise briefly , the surface must not crack! Brush with melted butter and sprinkle with salt and caraway seeds. Place on a well-greased baking tray and bake in a heated oven at 220 °C in about 20 min.

Siegfried Ruoss:

Let the yeast melt in the water. Prepare a soft dough with all ingredients, knead well and rest for 45-60 min. During this resting time, knead the dough twice with wet hands, as for the Wasserwecken. After the last kneading, let it rise again.

Preheat the oven to about 240 °C. Shape the whole dough into a 15 cm wide strand. Cut two 3-5 cm wide pieces of dough from this strand with a kitchen knife or a pastry cutter, pull them to a length of about 20-30 cm and place them with the cut surface facing upwards on a greased baking tray or on a baking tray covered with parchment paper. Brush the dough pieces with water, sprinkle with coarse salt and caraway seeds.

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