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.
Preliminary time: approx. 2 hours
Preparation time: approx. 30 minutes
Baking or cooking time: approx. 20 minutes
1.7 dl of water
130 g of PureSpelt white flour
500 g of PureSpelt white or half-white flour
1 1/2 teaspoons of salt
20 g of yeast
Approx. 1.75 dl of milk
0.75 dl of sparkling mineral water
1/2 a whisked egg
75 g of butter, cold, cut into pieces
1/2 a whisked egg, for brushing
1st of August flags for decoration
Grain mash: Boil the water and while it is still boiling hot, stir it into the flour and keep stirring until the mixture is compact and smooth. Allow the grain mash to cool, cover the mixing bowl and place it in the refrigerator overnight.
Dough: Mix together the flour and the salt and form a hollow. Dissolve the yeast in the milk and stir in the mineral water, ½ a whisked egg and the butter. Tear the grain mash into pieces and add to the mixture, briefly kneading it into a wet, smooth dough. Cover the yeast dough with a cloth or cling foil and leave to stand at room temperature until it has risen to twice the volume. During this time lightly punch down and fold the dough several times.
Cut the dough into 4-8 equal parts, form the pieces into bun shapes, press until slightly flat and lay them on the baking paper lined baking tray in the form of a cross. Leave to rise for a short time. Before baking, brush with whisked egg and then cut a cross into each of the buns.
Preheat the oven to 230°C. Place the baking tray in the middle of the oven, reduce the temperature setting to 200°C and bake the buns for 20-30 minutes depending on their size. Remove the baking tray from the oven and allow the buns to cool on a grid.
IG Dinkel, Judith Gmür-Stalder
