1

Mash: Boil the water and while still boiling hot pour onto the PureSpelt flour while stirring constantly, continue to stir until the mixture is smooth and compact. Allow the mash to cool, cover and place in the refrigerator overnight.

2

Dough: Put the grain mash, flour, milk, yeast and honey into a bowl and mix well for approx. 3 minutes. Add the egg and salt and mix for a further 3 minutes. Briefly knead in the butter until the dough is smooth. Cover the dough and leave to rise at room temperature until it has doubled in volume.

3

Briefly punch down the dough or fold in on itself. Leave the dough to rise for a further 20-30 minutes.

4

Pre-heat the oven to 230°C.

5

Cut the dough into 16 portions and form each into a long roll approximately the thickness of a finger. For each small loaf, plait together two strands of dough and lay them on a baking tray covered with baking paper. Cool for a short time. Brush the loaves with the beaten egg.

Baking

Place the baking tray in the lower half of the pre-heated oven and reduce the temperature to 190°C. Bake the loaves for approximately 20 minutes until they are crisp. Remove from the oven and allow to cool on a grid.

Tip

Instead of small loaves, form the dough into one large plaited loaf and bake. The baking time must be increased by about 20-25 minutes (40 to 45 minutes).

Source:

IG Dinkel, Judith Gmür-Stalder