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.
It's easy to bake Magenbrot yourself--that way, you don't have to wait until the next fair or market to buy this sweet treat.
Preliminary time: approx. 8 hours cooling time, approx. 2 hours setting time
Preparation time: approx. 50 minutes
Baking or cooking time: approx. 15 minutes
125 ml milk
200 g honey
150 g sugar
5 g baking soda
2 tbsp candied orange peel, finely chopped
2 tbsp candied lemon peel, finely chopped
500 g PureSpelt dark flour (Ruchmehl)
1 tbsp cocoa powder
1 tbsp gingerbread spice
150 ml water
100 g dark chocolate, chopped
90 g butter, in pieces
2 tbsp cocoa powder
3 tbsp chocolate powder
325 g icing sugar
Dough: Bring the milk to a boil, then remove from heat. Add the honey, sugar, and baking soda, stirring to dissolve in the warm milk. Stir in the candied orange peel and candied lemon peel. Mix the flour, cocoa, and chocolate powder, then add to the mixture, and combine everything to form a dough. Cover and refrigerate overnight.
From the dough, form cylinders approx. 2 cm in diameter (using a little flour) and place them on baking sheets lined with parchment paper, leaving enough space between them.
Baking: Preheat the oven to 180°C top/bottom heat (160°C hot air/convection). Bake the rolls for 15-20 minutes. Remove from the oven, allow to cool, then cut diagonally into pieces approx. 1 1/2 cm wide.
To make the glaze, boil the water and then remove the saucepan from the heat. Melt in the chocolate and the butter. Stir in the cocoa and chocolate powder, and icing sugar.
Carefully mix one third of the Magenbrot with one third of the glaze in a large bowl until all pieces are evenly coated. Place on a cooling rack and leave to set. Repeat.
The Magenbrot can be stored in a cool place for 1-2 weeks.
Serve with a glass of milk, coffee, or tea.
Ideal as a pre-workout snack or to pack as provisions for hikes and adventures.
IG Dinkel, Judith Gmür-Stalder
