wholemeal spelt flour – Wholefoodspace

Marble cake – two-colored treat

Andreas — Fri, 14 Nov 2025 15:53:39 +0000

Dark and light, just like a marble cake should be. Light wholemeal spelt dough is topped with delicious dark cocoa dough. Here you can enjoy two types of cake at once. And if you like even more cocoa, simply cover the cake with a delicious chocolate icing.

Marble cake

The cake is a combination of light and dark batter. Simply combine them together and you have a delicious tasting cake.

Marble cake

Delicious marble cake as we know it from the past. Dark cocoa dough on a light background. Simply to bite into.

Course cake

Keyword Apple, cocoa powder, Date flour, oil-free, Soy drink, Soy yogurt, Vegan, wholemeal spelt flour

Prep Time 25

Cook Time 1

Total Time 1 25

Servings 4 person

Ingredients

300 g whole spelt flour
25 g baking powder
100 g date flour
20 g starch flour
2 tsp lupin flour
4 tsp sparkling water
1 appel approx. 120 – 150 g
200 g soy yogurt
juice of one lemon
150 ml soy drink
2 – 3 tbsp extra soy drink
15 – 20 g cacao powder

Instructions

Wash, cut and core the apple. Mix with 150 ml soy drink in a blender.
Mix the flour, baking powder, date flour and cornflour. Squeeze the lemon and add.
Mix the lupin flour with the sparkling water in a cup and add to the mixture.
Add the soy yogurt and apple liquid and mix well.
Pour a third of the batter into a separate bowl. Mix the cocoa powder with 2 – 3 tbsp of soy drink into this batter.
Line a loaf tin with baking paper.
Then pour in a layer of the light-colored batter first.
Pour some of the dark batter on top.
Using a fork, lightly spread the dark batter and pull it through the light batter in a spiral. Then add another layer of the light-colored dough. And again some of the dark dough. The end should be the light-colored dough. You can also pour in the light-colored batter first, add the dark-colored batter on top and then carefully pull everything through in a spiral with a fork.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Bake the cake for approx. 60 minutes. After 5 – 10 minutes, cut into the middle with a knife. Brush with soy drink after baking.

Tips

Pour the batter into small silicone muffin tins or mini bundt cake tins and bake. Then adjust the baking time. If the top of the cake gets too dark when baking, simply cover with baking paper and finish baking.

Interesting to know

The marble cake gets its name from the fact that light and dark dough are mixed together, giving it a marble-like texture.

Wholemeal spelt pretzels – super basic

Andreas — Mon, 13 Nov 2023 14:47:31 +0000

The wholemeal spelt pretzels simply taste incredibly good. A Bavarian specialty made wholesome. You can always use them. Perfect for work or at home at any time.

Wholemeal spelt pretzels

They simply look good enough to eat. The wholemeal spelt pretzels go best with one of my ingenious spreads. You can also add lettuce, cucumber, tomatoes and other raw vegetables on top of the spread.

Wholemeal spelt pretzels

Wholemeal spelt pretzels can be enjoyed anytime and anywhere. Simply take them with you and bite into them. Or you can spread them with a delicious spread.

Course pretzels

Keyword Date flour, dry yeast, salt, Vegan, water, wholemeal spelt flour

Prep Time 1 3

Cook Time 20

Total Time 1 3 20

Servings 4 person

Ingredients

Pre-dough

300 g whole spelt flour
3 g dry yeast
1 tbsp lemon juice
3 g salt
10 g date flour
200 ml plant drink or water

Flour cooking piece

100 g whole spelt flour
5 g salt
300 ml water

Main dough

300 g whole spelt flour
3 g dry yeast
2 g salt

Instructions

Pre-dough

Mix the ingredients for the starter dough together and knead. Cover and leave to rise overnight in the fridge.

Flour cooking piece

Put the ingredients in a pan. Then cook to a thick porridge. When the porridge has cooled down, cover and refrigerate overnight. Either in the fridge or in the cellar.

Main dough

The next day, place the starter dough, the flour mixture and the mixed ingredients for the main dough in the bowl of the food processor. Knead everything in the food processor for 10 minutes. However, the flour mixture for the main dough should only be added little by little.
The dough should come away from the bowl easily.
Cover the dough and leave to rise at room temperature for 2 hours.

Finishing

Cut off small pieces of dough from the risen dough and form long strands. The middle part should be thicker than the two ends.
Shape each strand individually into pretzels. Place 3 pretzel pieces at a time on a plate and leave to freeze in the freezer for approx. 20 – 30 minutes.
Boil 1.5 l – 2 l of water with 1 teaspoon of salt and 50 g of household baking soda. Then turn down the heat so that the water only boils slightly.
Preheat the oven to 220 degrees celsius fan.
Dip the pretzels individually into the water for approx. 30 seconds. When the pretzel floats to the top, remove with a slotted spoon and place on a baking tray lined with baking paper. Treat all the pretzels one by one. If you prefer your pretzels with salt, you can sprinkle them with coarse salt.
Then bake in a fan oven for approx. 18 minutes. Open the oven door every 5 minutes to allow the steam to escape.

Tips

If you don’t want to use household baking soda, you can boil the water with just salt. This will keep the pretzels light in color, but they will not be as crispy.

You can also prepare the pretzels with type 1050 spelt flour as an alternative to wholemeal spelt flour or use half/half.

Interesting to know

The baker dips the pretzel into a cold caustic soda solution. This is why such pastries are also called lye pastries. Of course, household baking soda is not as strong, but there is still a certain taste.

Sweet fall pizza – unique

Andreas — Mon, 06 Nov 2023 16:32:36 +0000

This sweet fall pizza is absolutely amazing! It tastes really sweet, but also nutty and spicy. This is sure to be some people’s new favorite pizza!

Sweet fall pizza

You simply have to try the sweet fall pizza. A unique taste that is a completely different experience.

Sweet fall pizza

The sweet fall pizza is a sweet dream. Anyone who loves pineapple pizza will love this one just as much.

Course main course

Keyword chestnuts, dry yeast, spaghetti squash, tomato sauce, water, wholemeal spelt flour

Servings 1 person

Ingredients

For the pizza dough

200 g whole spelt flour
2 g dry yeast
2 g salt
150 ml lukewarm water
type 630 flour for working the dough

For the topping

150 g tomato sauce
2 tsp oregano
2 tsp Italian herbs
150 g boiled chestnuts
200 g spaghetti pumpkin cooked through
1 pinch of salt
water for spaghetti pumpkin to cook through
20 g arugula

Instructions

Pizza dough

Mix all the ingredients for the pizza dough together and knead lightly.
Cover and leave to rise at room temperature for 15 minutes. Then knead again briefly.
Cover again and leave to rise for a further 45 minutes.
Slide the pizza dough onto a floured surface. Cover well with type 630 flour and gently flatten a little with your hands. Then roll up and fold in the sides left and right. Shape back into rounds with flour.
Repeat the same process once more so that the dough feels firmer.
Carefully roll out the dough. Either round or long, depending on the shape you want for the pizza. You can also divide the dough and make 2 smaller pizzas.
Place the dough on a baking tray lined with baking paper and leave to rise for another 15 minutes before topping.

For the topping

Place the spaghetti squash whole in an ovenproof dish with approx. 250 ml water. Cover with baking paper. Cook at 200 degrees Celsius top/bottom heat for approx. 1 hour. The cooking time depends on the size of the pumpkin.
Remove the pumpkin from the oven and leave to cool slightly so that you can handle it.
Cut the pumpkin in half with a knife. Carefully remove the seeds and pieces of fiber with a fork.
Then pull out the deliciously yellow fruit with a fork so that it looks like strings or spaghetti.
Season the spaghetti fruit with a pinch of salt.
Cut the cooked chestnuts into small pieces. Blend in a mixer until the chestnuts look slightly floury but still have texture.
Mix the tomato sauce with the herbs in a small bowl.

Finish the pizza

Spread the tomato sauce on the rolled-out pizza dough.
Next, place the mixed chestnuts on top.
Finally, spread the spaghetti squash on top.
The oven should be preheated to 180 degrees Celsius with a pizza function beforehand.
Place the pizza in the oven and bake for 15 minutes.
When the pizza is ready, take it out of the oven, sprinkle with rocket and simply enjoy.

Notes

additionally a small pizza

Tips

If you don’t have a pizza function in the oven, bake at 180 degrees top/bottom heat. However, make sure that the pizza is not baked too hot, otherwise the pumpkin topping will take on color easily. So always keep an eye on the pizza. It is better to turn the oven temperature down or cover it.

You can also divide the spaghetti pumpkin beforehand, then lightly salt the cut surfaces on the inside and place the cut surfaces on a baking tray lined with baking paper. Then bake in the oven at 180 – 200 degrees for approx. 45 minutes. However, this always depends on the size of the pumpkin.

Or you can boil the whole pumpkin in a pot of water for about 30 minutes. Prick the skin a few times beforehand.

This time I cooked the pumpkin for my sweet autumn pizza in a bain-marie in the oven as described above. The skin of the pumpkin is very hard and difficult to cut. It is therefore advisable to use a suitable pumpkin knife.

When you can pierce the skin well, the pumpkin is ready.

Interesting to know

Why do I use a pizza function on the oven? The pizza function means that the bottom heat is set a little higher than the top heat. This makes the sweet fall pizza more successful.