1

Scalded grain: 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

Dough: Mix together the flour, salt and sugar and make a well in the middle. Mix the yeast and milk together and add to the well, with the butter. Knead the scalded grain in lightly to make a smooth dough. Let rise at room temperature for about 3-4 hours, occasionally pressing the dough down.

3

Shape: Cut the dough into 12-15 pieces, then form into 15-20 cm long ovals with pointed ends. Using a sharp knife cut the middle lengthwise (so the ends stay closed on both sides). Pull the dough apart and form into the shape of a heart. Place on a parchment-lined baking sheet, then cover and let rise for 15-20 minutes.

4

Topping: Brush the hearts with egg and sprinkle with pearl sugar.

5

Baking: Bake in the middle of an oven heated to 200 °C for 15-20 minutes. Remove from oven, and serve warm or cool.

Tips

If desired, replace some of the flour with PureSpelt wholegrain flour.
Instead of pearl sugar, sprinkle the hearts with chocolate sprinkles, red sugar, raw sugar, or chopped nuts.

Source:

IG Dinkel, Judith Gmür-Stalder