Rainy days are for baking

We went to bed last night with thunderstorms and woke up this morning to a lovely, soft spring rain. I was originally planning to so some baking this Saturday, but decided to move it up a few days due to weather. (Saturday is supposed to be beautiful.) My baking list for the day includes, Honey Spelt Oatmeal Bagels, Seeded Sandwich Rolls, a couple of batches of pizza dough and a regional specialty called Seele.

We like to visit an Irish Pub in Lindau occasionally and love to eat their hot Seele Sandwiches. Seele Rolls are a kind of long roll that are sprinkled with salt and caraway seeds and are absolutely fantastic. Seele is the German word for ‘soul’ and supposedly these rolls were traditionally served on All Soul’s Day (2 November), but which are now available year-round. This is an altered version of a Seele recipe that I found at the Monk’s Mill last Friday.

Spelt-Rye Seele Rolls

Ingredients:

3 – 3 1/2 cups (375 g) spelt flour

3/4 cup (125 g) rye flour

1 3/4 cups (350 ml) warm water

1 tsp sea salt

1 pkg active dry yeast or half a cube of soft yeast

Coarse Sea Salt and Caraway Seeds for sprinkling

Method:

If using soft yeast, then dissolve yeast and one teaspoon sugar in the water until foamy (about 5-10 minutes). (If using dry yeast, then skip dissolving and add straight to the flour.) Sift flours and salt together in a large bowl. Add water and stir with a wooden spoon until the dough just comes together. Turn out on a floured surface and knead the soft dough until it is smooth and shiny. Put dough in a greased bowl, cover and place in a warm spot to rise for one hour or until doubled in size. Punch down and brush with water using a pastry brush.  Turn wet dough out onto a wet surface and using wet hands pat out into a rectangle about 8 x 12 inches. Brush the top with water. Using a wet dough scraper, cut the rectangle into six equal strips. Place dough strips, cut side up, on a baking sheet lined with parchment paper. Brush with water again and sprinkle with coarse salt and caraway seeds. Let sit and rise for about 15 minutes while the oven heats up to 425°F (220°C). Bake for 20-25 minutes.

What really makes these good is eating them like we do in the Irish Pub. To make an Irish Seele, split the roll in half and spread each side with butter (if you can get it, Kerry Gold’s Irish butter). Thinly slice an onion and place a layer on the bottom half of the roll. On top of the onion lay as much smoked salmon as you would like. Put the top on and broil in a hot oven for 5-7 minutes. Cut in half diagonally and enjoy.  Deee-licious!

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~ by katescookery on May 27, 2010.

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