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.
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.
Preliminary time: approx. 4 hours or an overnight rise
Preparation time: approx. 1 hour
Baking or cooking time: approx. 30 minutes
150 ml/150 g water
500 g PureSpelt half-white flour with 20% grist (Schrot)
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
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
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.
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.
Filling: mix together everything up to and including the pepper.
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.
Preheat the oven to 200 °C convection, (180 °C conventional).
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.
Bake: Bake for 30-35 minutes in the middle of the preheated oven. Remove and serve warm, lukewarm or cooled.
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
IG Dinkel, Judith Gmür-Stalder
