PureSpelt "Magenbrot" (gingerbread)
for approx. 90 slices
200 g of honey
200 g of sugar
1 1/4 dl of milk
1 packet of baking soda (5 g) (natron)
500 g of PureSpelt whole grain flour
1 teaspoon of cocoa powder
2 teaspoon of gingerbread spices
2 tablespoon of candied orange peel, finely chopped
2 tablespoon of candied lemon peel, finely chopped
1.5 dl of water
100 g of dark chocolate, chopped
3 tablespoon of butter
1 tablespoon of cocoa powder
2 tablespoons of chocolate powder
275 g icing sugar
Dough: Warm the honey and the sugar in a saucepan, do not allow to boil. Add the milk and then dissolve the baking soda (natron) in the liquid.
Mix together the PureSpelt flour, cocoa powder, spices, candied orange and lemon peel. Pour on the honey milk mixture. Knead into a dough, wrap up well and refrigerate over night.
Cut the dough to make 6-8 rolls each of 1 1/2-2 cm diameter, line a baking tray with baking paper and lay the rolls on the tray with sufficient space between them.
Bake for 15-20 minutes in the middle of an oven preheated to 180°C. Remove from the oven and after allowing to cool completely, cut diagonally into slices about 1 1/2 cm wide.
To make the glazing, boil the water and then remove the saucepan from the heat. Melt in the chocolate and the butter. Stir in the chocolate powder and the icing sugar.
Place 1/3 of the "Magenbrot" slices in a bowl with 1/3 of the glazing and carefully turn the slices until they are all evenly covered with the glazing. Lay the glazed "Magenbrot" slices on a grid and allow them to dry. Carry out the same procedure with the remaining slices and glazing.
IG Dinkel, Judith Gmür-Stalder