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.
Instead of making one large Zopf, you can use this herby dough to make little braided buns. They look lovely served as small filled sandwiches, for brunch or as a table decoration.
Preliminary time: approx. 18 hours
Preparation time: approx. 45 minutes
Baking or cooking time: approx. 15 minutes
150 g water
100 g PureSpelt half-white or white flour
500 g PureSpelt half-white or white flour
approx. 12 g salt
approx. 250 ml milk
1-2 handfuls mixed herbs, e.g. lemon thyme, chives, marjoram, wild garlic, parsley, rosemary or spinach
75 g butter, cold, in pieces
1 tsp apple cider vinegar
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: Mix together the flour and salt and make a well in the middle. Puree together the herbs or spinach with the milk and pour into the well. Knead the scalded grain in lightly. Add the yeast, butter and vinegar, and knead lightly to make a smooth dough. Let rise at room temperature for 3-4 hours until doubled, occasionally pressing and folding it down. If desired, use only 2-3 g yeast and after the pressing and folding, let it rise overnight in the fridge.
Shaping: Divide the dough into 20–24 pieces. Using a little flour, roll each piece into a strand about 25 cm long. Using two strands make a braid, then place on a parchment-lined baking sheet. Cover and let rise 20–30 minutes.
Preheat the oven to 250 °C (convention) or 230 °C (convection). Place the baking sheet in the oven to heat up at the same time.
Baking: Transfer the risen Zöpfli (including parchment) directly onto the preheated baking sheet. Close the oven door, then add steam and bake for 15–20 minutes. After 5–10 minutes, open the oven briefly to let the steam escape, then reduce the oven temperature to 210/190 °C. Finish baking the Zöpfli, remove from the oven and let cool on a wire rack.
Instead of fresh herbs, add 3-4 tbsp of pesto to the dough.
IG Dinkel, Judith Gmür-Stalder
