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.
An exciting combination of tastes merge in these PureSpelt rolls - coffee and rosemary!
Preliminary time: Leave to rise for 3-4 hours or overnight
Preparation time: approx. 30 minutes
Baking or cooking time: approx. 20 minutes
500 g of PureSpelt semi-white flour with 20% grist or semi-grist flour
1 1/2 teaspoons of salt
1-2 tablespoons of coffee beans, freshly ground
1 tablespoon of rosemary, finely chopped
10 g of yeast, crumbled
Approx. 2.5 dl of water
150 g of potatoes boiled in their skins, peeled and finely grated
A little PureSpelt semi-white flour with 20% grist or semi-grist flour
1-2 tablespoons of coffee beans, coarsely crushed
For the dough, mix together the flour, salt, coffee and rosemary. Mix the yeast with the water and add together with the grated potatoes. Knead briefly to form a soft dough. Cover the dough and leave in a cool placeto rise for 3-4 hours or overnight. During this process, punch down several times at regular intervals.
Cut the dough into 10-12 pieces, form into rolls, place on the baking tray covered with baking paper and dust with a little flour. Allow the rolls to rise briefly, then cut the surface as desired and sprinkle lightly with coffee.
Preheat the oven to 230°C. Insert the rolls in the lower half of the oven and immediately reduce the temperature to 190°C. Bake the rolls for 15-20 minutes until they are crispy and brown. Remove them from the oven and allow them to cool on a cake rack.
Serve the rolls with butter, smoked meat or cheese.
They also go well with soup or rustic stews.
IG Dinkel, Judith Gmür-Stalder
