PureSpelt steamed dumplings with sourdough starter
to serve 4
PureSpelt sourdough starter
1.7 dl of water
130 g of PureSpelt half-white flour
250 g of PureSpelt half-white flour
1/2 teaspoon of salt
2-3 tablespoons of sugar
50 g of butter, cut into pieces
20 g of yeast, crumbled
1 dl of milk
2 dl of milk
3 tablespoons of sugar
50 g of butter
Sugar for dusting
Sourdough starter: Bring the water to the boil and while still boiling hot stir into the flour. Continue stirring until the mixture is smooth and compact. Allow the sourdough starter to cool. Cover the bowl and place in the refrigerator overnight.
Leavened dough: Mix together the flour, salt and sugar. Add the butter, yeast, milk, egg and sourdough starter and briefly knead to a wet, smooth dough. Cover the dough and allow to stand at room temperature until it has doubled in volume, punching down 2-3 times during this period.
Glazing: Warm the milk and then add the sugar and the butter and allow to melt. Pour half of the glazing into the prepared baking tray. Using two tablespoons, shape the dough into dumplings, place them in the glazing in the baking tray and allow to rise until the dough has again doubled in volume. Pour the remaining glazing over the dumplings and sprinkle them with sugar.
Bake for 35-40 minutes in the lower half of an oven preheated to 180°C.
Serve with stewed fruit, custard or yoghurt according to personal taste. Sprinkle the dumplings with almond flakes before baking.
IG Dinkel, Judith Gmür-Stalder