Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
Preliminary time: 2-3 days drying time
Preparation time: approx. 15 minutes
as much stale PureSpelt bread, buns or Zopf as you like
Cube the PureSpelt bread and place on a baking sheet or cooling rack. Leave open in a warm place (like the residual heat of an oven) to dry out completely.
To make the breadcrumbs, use a food processor to grind the dried bread pieces as finely as you like, or put the pieces in a plastic bag, place on a wooden board, cover with a kitchen towel and crush with a rolling pin or meat pounder.
It is best to grind the darker bread and Zopf separately, so you get either white or dark breadcrumbs.
Store the breadcrumbs in a dry and cool place: 1-2 months at room temperature or 4-5 months frozen.
If the bread contains wholegrain, nuts or butter, the resulting breadcrumbs can become rancid at room temperature—you can prevent this by freezing.
The breadcrumbs can be used for breading meat, fish, vegetables, eggs, etc.
Or to use up leftovers you can make it into scalded grain and add it to a yeast dough.
Breadcrumbs can also be used in fillings, and tarts etc.
Breadcrumbs roasted in butter taste wonderful on pasta, cauliflower, etc.
Flavour the breadcrumbs with dried herbs, spices, nuts, coconut flakes, etc. as desired.
IG Dinkel, Judith Gmür-Stalder
