Swabian „Seelen“

2kg spelt flour (Type 1070)

20g yeast

1.5ltr. water

5 tsp. salt

Blend the ingredients producing a dough. Allow to rise at 8 – 10 degrees Celsius for 8 hours, knead and allow to rise for 2 more hours. With wet hands, separate the dough into pieces and extend them. Sprinkle with coarse salt and caraway seed. Bake 20 minutes at 200 degrees Celsius.