Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
The recipe looks rather time-consuming, but don’t be deterred. Once you’ve made these buns, you’ll fall in love with their crispy crust and soft, fluffy crumb!
Preliminary time: approx. 24 hours
Preparation time: approx. 50 minutes
Baking or cooking time: approx. 20 minutes
80 g water
1-2 g yeast
100 g PureSpelt half white or white flour
170 ml water
130 g PureSpelt half white or white flour
400 g PureSpelt half white or white flour
1 tbsp honey
5-8 g yeast, crumbled
approx. 275 ml water
pre-ferment
scalded grain
15 g salt
PureSpelt flour for forming
Pre-ferment: Mix the water and yeast. Add the flour and mix until smooth. Let sit 1-2 hours at room temperature, then cover and place in the fridge overnight.
Scalded Grain (Brühstück): Boil the water, pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator over night.
Bread dough: In a bowl, add the flour, then the honey, yeast and water. Add the pre-ferment, then the scalded grain, and quickly knead it together. Add the salt and knead to a smooth, moist dough. Cover and let rise for 3-4 hours at room temperature, giving occasional folds. Alternatively, let rise for 1-2 hours at room temperature, and then let rest overnight in the fridge.
Forming: Split the dough into 12-15 pieces, form round (though not too tight) buns, then dip their bottoms in flour and place them on a floured towel. Let rise for an additional 15-30 minutes.
Baking: pre-heat the oven and baking sheet to 230 °C. Turn the buns onto the hot baking sheet so that their floured bottoms are up. Place in the bottom half of the oven, spray with water and bake for 20-25 minutes. Remove from the oven and let cool on a cooling rack.
Schlumbergerli taste great on their own, or stuffed with delicious fillings and served as sandwiches.
The scalded grain (Brühstück) and pre-ferment give the buns a fluffy and moist crumb, with extra flavour and a crispy crust.
IG Dinkel, Judith Gmür-Stalder
