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. 4 hours
Preparation time: approx. 20 minutes
Baking or cooking time: approx. 20 minutes
50 g of mixed seeds
100 g of raisins
400 g of PureSpelt, semi-white or brown flour
100 g of wholemeal PureSpelt flour
1 1/2 teaspoons of salt
1 sachet of vanilla sugar
5-10 g of yeast, crumbled
Approx. 2.25 dl of milk or half milk/half water
2 tablespoons of honey
150 g of curd cheese (quark)
Pour hot water over the seeds and raisins. Leave them to soak for approx. 1 hour, then drain through a fine sieve.
Dough: Mix together the flour, salt and vanilla sugar and form a hollow in the mixture. Add the yeast, milk, honey and quark and knead only briefly to form a soft, smooth dough. Knead in the seeds and raisins. Cover and leave to rise for 3-4 hours at room temperature. Punch down or fold the dough several times at regular intervals while it is rising.
Molding: Cut the dough in half and on a lightly floured surface form the two halves into rolls on a lightly floured surface. Using a dough horn or a knife, cut off the snack roll sized pieces, shape as you wish and place them on a baking tray lined with baking paper. Leave to rise again for 10-15 minutes.
Preheat the oven to 230°C.
Baking: Reduce the oven temperature to 190°C. Bake the rolls in the middle of the preheated oven for 15-20 minutes. Remove the rolls from the oven and leave to cool on a cake rack.
Baking paper
IG Dinkel, Judith Gmür-Stalder
