Friday, May 18, 2012

Lunch Roundup #12

This week's lunch Whole Spelt Pretzels, cheese stick,
hard boiled egg, snap peas, pineapple, chocolate 

Daughter # 2 wanted pretzels this week, so I took it as an opportunity to try them with Whole Spelt Flour. Spelt is not gluten-free but has much lower amounts  of it. It works well in some recipes but not so well in others as the lower gluten content changes the composition. 

I used the same pretzel recipe as before and just replaced the whole wheat flour with whole spelt flour. They turned out good, but a bit breadier or puffier than the whole wheat ones - a bit closer to pretzel bread rather than pretzel. I actually made both and the family seemed to like the spelt ones better as the bag emptied first. 

Whole Spelt Pretzels

3 cups whole spelt flour (more if needed)
1 package fast rise yeast
1 teaspoon salt
1 1/3 cup very warm water (125 to 130 degrees F)
3 tablespoons vegetable oil
1 tablespoon honey
4 tbs baking soda
egg yolk, slightly beaten
coarse salt 

1. In a stand mixer or food processor combine 2 cups flour, package of yeat, and salt. Mix and set aside. 
2. In a medium bowl add warmed water, and oil. 
3. Pour liquid into the flour mixture, plus add the honey. Mix well. 
4. Add remaining flour to turn into a dough - you may need to add more if sticky.
5. On a lightly floured surface, knead dough for 5 minutes. 
6. Let sit in a large oiled bowl, covered,  for 10 minutes to rise. 

7. In a large pot or large skillet fill with 3 inches water plus baking soda. Bring to a boil.

8. Punch down the dough and divide into 12 pieces. Roll each piece into a long snake (coil) about 10-12  inches long and wrap into a pretzel shape. Press the ends into the dough. 

9. Plop each pretzel into the boiling soda water for 30 seconds. Remove with a large slotted spoon and place on a well greased cookie sheet. 
10. Combine an egg white with a tbs of water and whip. 
11. Brush pretzels with egg yolk and sprinkle with salt. 
12. Bake at 400 degrees until Dark brown (like a pretzel). 

Make sure you let them cool all the way before storing. 

No comments:

Post a Comment