Your browser is not supported, and this application may not work correct. Please upgrade to an supported browser.
Skip to Content
  • Sign In
  • Producer
  • News
  • PureSpelt
    • Origin
    • Quality
    • Cultivation
    • Processing
    • The brand
  • Recipes
    • Bread
    • Savory dishes
    • Sweet dishes
    • Pastries
    • Cookies
  • Retail outlets
  • Shop
  • Directives
  • Courses
  • Consumer
  • News
  • Contract cultivation
    • Cultivation recommendations
  • Directives
  • Courses
  • Shop
    • Retail outlets
    • Bread
    • Flour & Grains
    • Pastries
    • Cookies & Snacks
    • Chocolates
    • Pasta
    • Books
    • Chaff products
  • Search
  • Imprint
  • Contacts
  • Newsletter
  • TopNavi
    • Courses
    • Courses
    • Shop
    • Search
  • Rechtliches
    • Imprint
    • Contacts
    • Newsletter
  • Zielgruppe
    • Consumer
    • Producer
  • german
  • french
  • italian
  • english
  • Consumer
  • Producer
  • Courses
  • Courses
  • Shop
  • Search
  • Imprint
  • Contacts
  • Newsletter
  • {metatag.title}
    {context}
  • {title}
    {context}
  • {rows} of {numFound} search results were displayed.

urdinkel.ch

The most precious grain.

  • Recipes/
  • Bread/
  • Detail/

PureSpelt Taralli

Preparation time: approx. 45 minutes

Baking or cooking time: approx. 35 minutes

makes 80

Dough

150 g PureSpelt wholegrain flour (Vollkornmehl)
125 g PureSpelt half white or white flour
1 tsp salt
pinch baking powder
1 tsp garlic powder
2 tsp marjoram
1 tsp paprika
1 tsp chili flakes
50 ml olive oil
125 ml white wine

1

Mix together the flour, salt, baking powder, and spices. Add the olive oil and white wine, mix until you get a smooth dough, then cover and let rest for a short while.

2

Form rolls about 8 mm in diameter and cut them to about 7-8 cm in length. Wrap around your finger to form Taralli. Place on a parchment-lined baking sheet and let dry for about 5-10 minutes.

3

Bring water to a boil in a wide pot. Add the Taralli in stages, letting them rise to the surface, then scooping them out with a slotted spoon. Let the excess water drip off, then place on a clean dish towel. Repeat with the remaining Taralli.

4

Place the Taralli on a parchment-lined baking sheet. Bake for about 30-35 minutes in an oven preheated to 180°C. Turn off the oven, prop open the oven door slightly, and let the Taralli dry fully.

Source:

IG Dinkel, Judith Gmür-Stalder

  • News
  • PureSpelt
     
    • Origin
    • Quality
    • Cultivation
    • Processing
    • The brand
  • Recipes
     
    • Bread
    • Savory dishes
    • Sweet dishes
    • Pastries
    • Cookies
  • Retail outlets
  • Shop
  • Directives
  • News
  • Contract cultivation
     
    • Cultivation recommendations
  • Directives

IG Dinkel, 3552 Bärau