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urdinkel.ch

The most precious grain.

  • News/

PureSpelt is NOT suitable for sufferers of coeliac disease

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.

Info about coeliac disease

 

PureSpelt Pizza Roll

These savoury stuffed stalks are perfect as an appetiser and are easy to portion. Depending on your taste and the season, you can prepare the filling with other vegetables. Je nach Gluscht und Saison, kannst du die Füllung mit anderem Gemüse zubereiten.

PureSpelt Pizza Roll

Preliminary time: approx. 4 hours or an overnight rise

Preparation time: approx. 1 hour

Baking or cooking time: approx. 30 minutes

serves 6-8 people as an appetiser

Scalded grain (Brühstück)

150 ml/150 g water
500 g PureSpelt half-white flour with 20% grist (Schrot)

Yeasted Dough

500 g PureSpelt half-white flour with 20% grist (Schrot)
1 1/2 tsp salt
5-8 g fresh yeast, crumbled
approx. 300 ml/300 g water
2 tbsp rapeseed or olive oil

Filling

200 g sweet potato, pumpkin or squash, grated
1 handful of herbs, e.g. basil, thyme, rosemary, finely chopped
150 g mozzarella, shredded, diced or torn
2 plum tomatoes, diced
salt, pepper
8 slices of ham, if desired

1

Scalded grain (Brühstück): Boil the water, then 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 overnight.

2

Mix the flour and salt. Add the yeast, water and oil, then add the scalded grain. Knead briefly to form a soft, smooth dough (use the window test to check). Cover the dough and let rise at room temperature for 3-4 hours, pressing down and folding 3-4 times in the first hour. Alternately, prepare the dough with only 1-2 g of yeast and leave to rise overnight in the fridge after pressing and folding.

3

Filling: mix together everything up to and including the pepper.

4

Halve the dough and, using a little flour, roll out into ovals approx. 20 x 35 cm. Top with ham, spread with filling, roll up from the long side, and place on the prepared tray. Cover and let rise for 20-30 minutes. Sprinkle with a little flour.

5

Preheat the oven to 200 °C convection, (180 °C conventional).

6

Cut the dough rolls with scissors or a knife in an alternating pattern, once on the left and once on the right, pulling the tips of the dough slightly outwards. This gives it the shape of a stalk of grain.

7

Bake: Bake for 30-35 minutes in the middle of the preheated oven. Remove and serve warm, lukewarm or cooled.

Tips

This tastes best when eaten fresh. The longer you let the dough rise, the less yeast it needs.
Prepare the filling with different vegetables depending on the season.

Rezept aus dem Buch "UrDinkel - Feste feiern"

Link zum Video

Source:

IG Dinkel, Judith Gmür-Stalder

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IG Dinkel, 3552 Bärau