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 shapely buns are sure to catch your eye—especially with a dusting of flour and a pretty pattern on top (made with an apple corer).
Preliminary time: approx. 8 hours cooling time and 4 hours (or overnight) rising time
Preparation time: approx. 30 minutes
Baking or cooking time: approx. 20 minutes
150 ml/150 g water
100 g PureSpelt half-white, white, half-white with 20% grist (Schrot), or wholegrain flour
500 g PureSpelt half-white, or white flour
approx. 12 g salt
1 tbsp sugar or honey
5-8 g yeast, crumbled
approx. 275 ml /275 g milk (or half milk, half water)
1 tsp apple cider vinegar
40 g cold butter, in pieces
flour for dusting
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 for at least 8 hours.
Dough: Mix the flour and salt, then form a well. Add the sugar or honey, yeast, milk, vinegar, and butter, and then add the scalded grain. Knead briefly into a moist, smooth dough until it passes the window test. Cover and let rise at room temperature for 3-4 hours, occasionally stretching and folding the dough. Alternatively, prepare the dough with only 1-2 g yeast and, after stretching/folding several times, leave to rise overnight in the fridge.
Preheat the oven and baking sheet or pizza stone/baking stone including a smaller baking sheet to 250 °C convention (230 °C convection).
Forming: Cut the dough into 12-15 pieces, shape into buns, then place on a baking sheet lined with parchment. Cover and let rise for 10-20 minutes. Dust with a little flour, stamp the top with an apple corer, then let rise again briefly.
Baking: Once the buns have risen, slide them directly onto the hot baking sheet (including parchment). Use the steam function of the oven, or add ice cubes to a small tray on a lower oven rack. Reduce the oven temperature to 210/190 °C and bake for 15-20 minutes. After about 10 minutes, briefly open the oven door a few times to allow the moisture to escape. Near the end of the baking time, do the tap test: if the buns sound hollow, they are done. Otherwise, bake a little longer. Let cool on a cooling rack.
IG Dinkel, Judith Gmür-Stalder
