Seele

01 / ABOUT THE DISH

About the dish

Seele is a traditional bread originating from Baden-Württemberg. The bread is usually made with a combination of wheat flour, spelt flour, yeast, salt, and water, without any additives or baking aids. Over the course of 24 hours, the dough is worked by hand several times. The small and oblong hand-shaped loaves are placed on the oven floor and the bread is baked until the crumb is moist and the crust is crisp. The crust is sprinkled with caraway seeds and coarse salt. Nowadays, only a few artisanal bakeries in the area still bake the bread using this traditional method that results in toasted aromas of the bread. Many bakeries use modern methods – the loaves are processed by machines, and the bread is less moist, while the crust is less crisp. The name seele means souls, and although the origin of the name is unclear, it's believed that it comes from the Christian All Souls' Day, when bread was given to poor people (souls) in need.