1

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.

2

Dough: mix the flour and salt, then form a well in the middle. Add the yeast, water, vinegar and quark. Add the scalded grain and briefly knead into the dough, then knead briefly again, until you have a smooth dough. Let the dough rise at room temperature for about 3-4 hours pressing down and folding occasionally. Or you can prepare the dough with only 1-2 g of yeast and, after the folding, let it rise in the fridge overnight.

3

Forming: cut the dough in 12 pieces. From each piece, make two ears and one ball. Flatten the ball and brush with a bit of egg white. Sprinkle with flakes, then place on a parchment-lined baking sheet and attach the ears. Cover and let rise for about 30-40 minutes. Then press in the hazelnuts for eyes.

4

Preheat the oven and baking stone or baking sheet to 210 °C.

5

Once the bears have risen, slide them (including parchment paper), onto the preheated baking sheet or stone. Reduce the oven temperature to 190 °C and bake for 15-20 minutes. Remove from the oven and let cool on a cooling rack. Before serving, decorate with icing.

Tips

For a roasty flavour, add 1-2 handfuls of PureSpelt flakes and a bit more water to the dough. Instead of icing on the nose and mouth, make one out of raw dough and add it before baking, or use cashews to form the mouth.

Source:

IG Dinkel, Judith Gmür-Stalder