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 snack rolls

Preliminary time: approx. 4 hours

Preparation time: approx. 20 minutes

Baking or cooking time: approx. 20 minutes

for 12 rolls

Dough

50 g of mixed seeds
100 g of raisins
400 g of PureSpelt, semi-white or brown flour
100 g of wholemeal PureSpelt flour
1 1/2 teaspoons of salt
1 sachet of vanilla sugar
5-10 g of yeast, crumbled
Approx. 2.25 dl of milk or half milk/half water
2 tablespoons of honey
150 g of curd cheese (quark)

1

Pour hot water over the seeds and raisins. Leave them to soak for approx. 1 hour, then drain through a fine sieve.

2

Dough: Mix together the flour, salt and vanilla sugar and form a hollow in the mixture. Add the yeast, milk, honey and quark and knead only briefly to form a soft, smooth dough. Knead in the seeds and raisins. Cover and leave to rise for 3-4 hours at room temperature. Punch down or fold the dough several times at regular intervals while it is rising.

3

Molding: Cut the dough in half and on a lightly floured surface form the two halves into rolls on a lightly floured surface. Using a dough horn or a knife, cut off the snack roll sized pieces, shape as you wish and place them on a baking tray lined with baking paper. Leave to rise again for 10-15 minutes.

4

Preheat the oven to 230°C.

5

Baking: Reduce the oven temperature to 190°C. Bake the rolls in the middle of the preheated oven for 15-20 minutes. Remove the rolls from the oven and leave to cool on a cake rack.

What else do you need:

Baking paper

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