Chestnut stollen

This chestnut stollen is a great alternative to a normal stollen. Using simple ingredients, you can quickly conjure up a pastry that you can take with you wherever you go. Whether for work or school or as a snack between meals.

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Chestnut stollen

Chestnut stollen as an alternative to normal stollen. The chestnuts replace nuts and are particularly juicy.

Course cake

Keyword chestnuts, cinnamon, Date flour, fresh yeast, Soy drink, Soy yogurt, spelt semolina, Spices, starch flour, Vegan, Whole spelt flour

Prep Time 2 hours hours 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 3 hours hours

Servings 4 person

Ingredients

• 350 g whole spelt flour
• 30 g starch flour
• 30 g fresh yeast
• 100 g date flour
• 30 g spelt semolina
• 200 g soy drink
• 120 g soy yogurt
• 200 g chopped cooked chestnuts
• 2 tsp cinnamon
• 0,5 tsp each ginger powder, clove powder, cardamom powder
• 1 pinch of ground coriander
• Juice of one orange or lemon

Instructions

• Cook the spelt semolina with the soy drink to make a semolina porridge.
• Mix together the flour, cornflour, date flour and spices.
• Dissolve the fresh yeast in 2 tablespoons of lukewarm soy drink in a cup. Add to the dry ingredients. Add the soy yoghurt and the juice of an orange or lemon. Knead everything well until a homogeneous dough is formed.
• Cover and leave to rise in a warm place for 1 hour. Then knead again and leave to rise for another 30 minutes.
• Slide the dough onto a floured surface.
• Chop the cooked chestnuts and carefully work them into the dough.
• Then shape into a stollen form. Place on a baking tray lined with baking paper and leave to rise again, covered, for approx. 20 minutes.
• Preheat the oven to 200 degrees Celsius top/bottom heat.
• Brush the stollen with lukewarm soy drink and bake in the oven for approx. 35 – 40 minutes. Brush with soy drink every 10 minutes.
• After 20 minutes, turn the oven down to 170 degrees Celsius and finish baking the stollen.
• After baking, brush again with soy drink and leave to cool.

Notes

Tips

If you like, add a few raisins to the dough. You can also use dates instead of date flour. Simply puree 12 Deglet Nour dates with 150 ml water in a blender.

Interesting to know

To get a stollen shape, roll out one half of the dough a little thinner, fold the thicker end of the dough in half onto the thinner side and then shape it into a slightly elongated shape.

Yeast plait

This pastry is ideal for breakfast or to take with you to work or in your free time. Enjoyed on its own or with a delicious sweet spread, it will brighten up your day. Drink a cup of tea with it and enjoy the taste of this plait.

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Yeast plait

The yeast plait is the ideal companion throughout the day. It is filling and can be enjoyed on its own or with a fruity spread.

Course cake, pastry, yeast plait

Keyword almond, dry yeast, fresh yeast, Raisins, soy jogurt, spelt semolina, Whole spelt flour

Prep Time 2 hours hours

Cook Time 35 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 4 person

Ingredients

• 200 ml almond or soy drink
• 3 tbsp spelt semolina
• 350 g whole spelt flour
• 9 g dry yeast
• 100 g date flour
• juice of half a lemon
• 100 g ground almonds
• 50 g soy yogurt
• 150 g raisins

Instructions

• Boil the plant drink with the spelt semolina in a pan to make a semolina porridge. First bring the drink to the boil, then stir in the spelt semolina and keep stirring quickly to prevent lumps from forming. When the porridge thickens, remove from the heat and leave to cool.
• Mix all the dry ingredients together in a bowl.
• Add the semolina, almonds, soy yogurt and lemon juice.
• Knead everything into a homogeneous dough.
• Then carefully knead in the raisins.
• Cover and leave to rise in a warm place for 1 – 2 hours. The dough should have doubled in size.
• Slide the dough onto a floured surface.
• Divide into 3 parts. And shape each part into long strands.
• Shape all 3 parts into a plait.
• Place the plait on a baking tray lined with baking paper and leave to rise for another 20 minutes.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Brush the plait with a little vegetable drink, cover and bake for 15 minutes.
• Then cover, brush again with vegetable drink and bake for a further 15 – 20 minutes.

Tips

Instructions for braiding: Shape the dough into 3 long pieces and lay them next to each other. Then press down the top end with all 3 strands. Now you can start braiding. Take the right strand and place it over the middle strand. The right strand is now the middle strand. Now place the left strand over the new middle strand. Repeat this whole process until the plait is finished. Finally, press the 3 ends together.

If you don’t want to braid a yeast plait, you can also shape it into a stollen. Of course, you can also bake the yeast plait with fresh yeast. In this case, however, use 30 g fresh yeast.

Interesting to know

A yeast plait is a traditional pastry that is often enjoyed on public holidays, but also all year round. A freshly baked yeast plait is best enjoyed on the same day. If there is any left over, it can be stored in an airtight container. It can also be frozen and defrosted later to preserve its freshness.

Baguette with wholemeal spelt flour

A basic with so many dishes. A baguette goes well with any soup or stew, but can also be enjoyed on its own with a delicious spread.

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Baguette with wholemeal spelt flour

A baguette baked with wholemeal spelt flour. Simply cut off small or large pieces, top and enjoy.

Course bread

Keyword Date flour, fresh yeast, oil-free, Spelt flour type 1050, spelt semolina, Vegan, Whole spelt flour

Prep Time 1 day day 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 day day 1 hour hour

Servings 4 person

Ingredients

• 450 g whole spelt flour
• 300 g spelt flour type 1050
• 500 ml cold water
• 20 g fresh yeast
• 8 g salt
• 1 tsp date flour
• spelt semolina for shaping

Instructions

• Place the flour, yeast, salt and date sweetener in a large bowl and mix with the cold water. Then knead for at least 5 – 10 minutes. Either use a hand mixer with the dough hook attachment or preferably a food processor. The dough should feel soft and come away from the bowl easily. If necessary, add more water or flour.
• Cover the dough and leave to rest overnight. Either in the fridge or in a cold cellar.
• The dough will have risen nicely the next day. It should now be handled carefully so that the air in it remains in the dough. To do this, slide the dough onto a baking tray sprinkled with spelt semolina. Divide the dough into 3 pieces.
• Pull each piece apart slightly. Then fold the right half of the dough to the middle once, then fold the left half of the dough to the middle. Now flatten the dough a little and roll it up from the bottom to create tension.
• Roll each roll of dough to the desired length of the baguette and place it seam-side down on a sheet of baking paper. It is best to cut the baking paper into 3 pieces beforehand and then place on a baguette tray. Sprinkle lightly with spelt semolina. Then cover and leave to rise again for 1 hour.
• Preheat the oven to 220 degrees Celsius top and bottom heat. Place an ovenproof dish with a cup of hot water on the bottom of the oven. Make 3 diagonal cuts into each baguette with a sharp knife. The edges should not be cut through.
• Bake on the middle shelf of the oven for 10 minutes. Then reduce the temperature to 200 degrees Celsius and carefully remove the container of water from the oven. The steam should escape completely. Bake the baguettes for a further 25 minutes. Open the oven door from time to time to allow the steam to escape.

Tips

If you like your baguette softer and fluffier, you can bake it using only spelt flour 1050. You can also make smaller baguette rolls if you want to freeze them.

Interesting to know

The name baguette comes from the French and means something like long stick. It can also be called stick bread. In France, baguette bread is baked from wheat flour.

Stuffed pasta with chard

This recipe is a dream. Stuffed pasta with chard is the trigger to float on cloud 7. So incredibly creamy and flavorful. To cook something like this yourself is just a great feeling. A meal to fall in love with.

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Stuffed pasta with chard

Stuffed pasta with chard in a delicious sauce. A must for every pasta lover.

Course main course

Keyword chard, herbs, Lentils, mineral water, oil-free, spelt semolina, Spices, Vegan, Whole spelt flour

Prep Time 1 hour hour 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours

Servings 2 person

Ingredients

For the noodles

• 250 g whole spelt flour
• 50 g spelt semolina
• 1 g salt
• 250 ml water
• flour for cutting out

For the filling

• 1 swiss chard
• 1 onion
• 1 pinch of garlic powder or 1 fresh garlic clove
• salt and pepper to taste
• 1 pinch of nutmeg
• 100 g red lentils
• 200 ml water
• 1 pinch of cumin

For the sauce

• 250 ml water
• 1 tsp fresh sage leaves finely chopped
• 1 tsp tarragon dried or fresh
• 2 tsp parsley
• salt and pepper to taste
• 2 – 3 tsp flour for binding

Instructions

• Knead the dough together for the pasta. If necessary, add a little more water. The dough should feel elastic. Then wrap in cling film and place in the refrigerator for 1 hour.
• Boil the lentils with double the amount of water for 12 minutes until soft. Make sure that there is not too much liquid left at the end, otherwise the filling will be too liquid. If necessary, strain the liquid. When the lentils are cooked, blend with a hand blender. Let stand a little, so that the mass becomes firmer.
• Wash the chard and cut into small pieces. Simmer in the water with the finely chopped onion also for 12 minutes. Then strain well.
• Put chard vegetables and red lentil puree in a bowl. Season to taste with spices.
• Cook the sauce with water and the spices. Bind with flour so that a firm consistency is obtained. Season to taste with salt and pepper.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
• Cut small balls from the pasta dough. Roll them out round with plenty of flour. Or alternatively, roll out a larger piece and then cut out round cookies. Put a teaspoon of the filling in the center. Then fold into a half moon shape. Place each piece of pasta on a floured cloth until all the pasta has been filled.
• Bring a pot of water to a boil. When the water boils, turn down and put in the pasta pockets. Let simmer slightly and wait until the pasta pockets float to the top. Then you can take them out.
• Put the pasta in a plate and pour the sauce over it.

Tip

Always roll out the pasta dough well with flour. The firmer the dough, the easier it is to work with.

Interesting to know

And again there is a full vegan delicacy that everyone loves. A change from the classic with tomato sauce.