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urdinkel.ch

The most precious grain.

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PureSpelt Lenten bread

Preliminary time: approx. 3 hours

Preparation time: approx. 45 minutes

Baking or cooking time: approx. 12 minutes

For 10-12 bread pieces

Leavened dough

500 g of PureSpelt half-white or white flour
2 teaspoons of salt
15 g of crumbled yeast
150 g of butter, cold and cut into pieces
Approx. 2 dl of milk

Decoration

The yolk of one egg beaten with 1 tablespoon of milk, a small amount of caraway seeds, cumin or sea salt

1

For the dough, mix together the flour and salt, form a trough in the flour. Add the yeast, butter and milk and briefly knead to form a soft, smooth dough. Cover the mixing bowl and leave to rise at room temperature for 2-3 hours until it has doubled in volume. Punch down the dough several times during this period.

2

Cut the dough into 10-12 equal pieces and roll out the pieces on a lightly floured surface to form ovals approximately 7 mm thick. Lay the ovals on a baking paper lined baking tray. Make four cuts approximately 4 cm long in each dough oval and pull the dough slightly apart so that the cuts are opened. Leave to rise for a further 20-30 minutes.

3

Before baking the bread pieces, brush the dough with egg yolk and sprinkle with a few caraway seeds, cumin or sea salt.

Baking

Bake the Lenten bread pieces in the middle of an oven pre-heated to 220°C for 10-12 minutes. Remove the baking tray from the oven and serve the bread either lukewarm or fully cooled.

Source:

IG Dinkel, Judith Gmür-Stalder

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IG Dinkel, 3552 Bärau


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