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.
These aromatic and fluffy basil brioches really make you want to take a bite! No matter what you fill them with, they are always delicious.
Preliminary time: approx. 12 hours cooling time
Preparation time: approx. 45 minutes
Baking or cooking time: approx. 20 minutes
150 ml / 150 g water
100 g PureSpelt flour with 20 % grist (Schrot) or dark flour (Ruchmehl)
200 ml milk
50 g fresh basil or spinach
1 tbsp honey
1/2 an organic lime, zest and 1 tsp juice
1 egg
1 tbsp honey
12 g fresh yeast, crumbled
500 g PureSpelt half-white or white flour
approx. 12 g salt
75 g butter, in pieces, cold
a little egg, whisked
sesame seeds for sprinkling
hummus
some cherry tomatoes, halved
2-3 avocados, cubed
pickled red onions
red currants
parsley leaves and flowers
Scalded grain: Boil the water, then pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator overnight.
Dough: Using a food processor, puree the milk and basil or spinach. Add the remaining ingredients and then the scalded grain. Knead briefly to form a moist, smooth dough (check using the window test). Cover the dough and let rise at room temperature for 3-4 hours, pressing and folding it down several times.
Forming: Split the dough into 12 pieces. Roll each into a strand approx. 40 cm long. Make a small circle with the strand and then wind the end around it to form a rosette. Place the dough flowers on a parchment paper, cover and let rise for another 20-30 minutes.
Preheat the oven and baking sheets and to 200 °C conventional (180 °C convection).
Brush the brioches with egg, sprinkle with sesame seeds and transfer (including parchment paper) to the preheated baking sheet. Close the oven immediately, bake for 2 minutes, then steam and bake for an additional 15-20 minutes until golden brown. Remove and let cool on a cooling rack.
If desired, before serving, cut the rolls in half and spread with hummus, then top with tomatoes, avocados, currants and parsley. Enjoy!
IG Dinkel, Judith Gmür-Stalder
