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.
A quickly prepared loaf that can be easily portioned to eat with cheese fondue. It also tastes delicious when filled as sandwiches.
Preliminary time: allow to rise for 2-3 hours
Preparation time: approx. 30 minutes
Baking or cooking time: approx. 15 minutes
400 g of PureSpelt semi-white or white flour
100 g of PureSpelt wholemeal flour
1 1/2 tablespoons of salt
10 g of yeast, crumbled
1.5 dl of milk
1.5 dl of water
2 tablespoons of white wine or water
1 tablespoon of egg-white or water
2-3 tablespoons of kernel mix
For the dough, mix together the flour and salt. Add the yeast, milk, water and wine and knead briefly to form a soft, smooth dough. Cover and allow to rise at room temperature for 2-3 hours, punching down or folding the dough several times during this period.
Roll out the dough into a flat circular form about 30 cm in diameter. Place it on a baking tray covered with baking paper and allow it to rise for a further 20-25 minutes.
Preheat the oven to 220°C. Cut the dough into 2-3 cm squares using a long sharp knife. Brush the dough squares with egg white or water and sprinkle with the seeds. Bake in the middle of the preheated oven for 12-15 minutes. Remove from the oven and leave to cool on a cake rack. Serve while still freshly baked with cheese fondue.
IG Dinkel, Judith Gmür-Stalder
