Ingredients
Scald
pure spelt whole grain flour
water
Pure spelt dough for braiding
pure spelt flour 720
water
whole milk
mash
baker’s yeast
table salt
Ingredients for processing
pure spelt flour 720
(for weighing and processing)
whole grain spelt flour
(for the surface)
Ratatouille filling
olive oil
red onions, chopped
red/yellow peppers, diced
zucchini, peeled, diced
eggplant, diced
tomato purée
vegetable stock
(to deglaze)
peperoncini, finely chopped
table salt
rosemary, ground
Additional ingredients for filling
tofu, smoked
sprout mix
(for garnishing)
Production
Scald
Bring the water to a boil and mix with the flour until lump-free. Cover the surface with plastic wrap and leave the scald to cool before further processing.
Rustic pure spelt dough for braiding
Mix all the ingredients except the table salt in the kneading machine. Add the salt towards the end of the mixing time and knead the dough until a nice gluten structure is formed.
Proofing: 75 minutes
Processing the rolls
Portion the main dough into pieces of 2’400 g each. Round them briefly, then shape them into elongated forms. Roll the dough pieces in pure spelt whole grain flour. Place 20 pieces each in greased metal frames (size 24×44 cm).
Piece proofing and baking
Leave the dough pieces to proof at room temperature for approx. 15 minutes. Then load into a medium-hot oven with steam and bake (baking temperature approx. 190–200°C, baking time approx. 15–20 minutes).
Ratatoulle filling
Heat the olive oil in a pan. Sauté the onions and vegetables. Add the tomato purée and roast briefly. Deglaze with vegetable broth and reduce the mixture further. Season with salt, chili peppers and rosemary.
After cooling briefly, coarsely purée the filling.
Use the filling immediately or vacuum-seal and freeze for later use.
Filling and finishing
Slice the baked rolls vertically. Fill each roll with about 20 g smoked tofu and 35 g ratatouille filling. Heat the filled rolls at approx. 180°C for 8–10 minutes.
Garnish with fresh sprouts before serving.
Evaluation