PureSpelt party bread
for approx. 30 chelsea buns
500 g of PureSpelt half-white flour
250 g of PureSpelt wholemeal flour
2 teaspoons of salt
30 g yeast, crumbled
1 teaspoon of honey
Approx. 3.5 dl of water
150 g quark (curd cheese)
Approx. 4 tablespoons of tomato pesto
Approx. 4 tablespoons of olive tapenade
10 slices of cured bacon
For the dough, mix the flour and salt. Dissolve the yeast with the honey and the water, add the quark. Add to the flour and briefly knead to form a smooth, soft dough. Cover the dough and leave it to rise to twice its volume.
Cut the dough into 30 equal pieces. Using a little flour, form each piece of dough into a 20-22 cm long roll, flatten the rolls slightly and then spread with tomato or olive paste, or cover with cured bacon; roll into a Chelsea bun shape and lay them close together on a baking tray lined with baking paper.
Bake for 25-30 minutes in the lower half of an oven pre-heated to 200°C. Serve the party bread either lukewarm or after cooling completely.
IG Dinkel, Judith Gmür-Stalder