Purple wheat pocket roll

Prepare the day before or sufficiently early.

Bring the water to the boil. Pour the boiling water over the whole grain purple wheat flour and stir well. Allow the scald to cool and store covered until further processing (allow to soak for at least 12 hours).

Prepare the day before.

Mix the purple wheat flakes with water and the slurried wheat sourdough starter. Cover the starter dough and leave to ferment overnight at room temperature.

Mix the whole grain purple wheat flour, wheat flour, water, scald, starter dough and yeast in a kneading machine to form a smooth dough. Add the salt towards the end of the mixing time.

Dough temperature: approx. 24°C
Proofing: 90 minutes, covered at room temperature

Portion the dough and work round. Shape into a slightly oval shape and then roll out lengthwise (approx. 12 cm long, 3.5 mm thick).

Set the dough pieces down on loading devices and allow to proof well. Before baking, carefully loosen them from the base with a spatula to allow pockets (hollow spaces) to form during baking.

Load into a hot oven with steam. Only bake the pocket rolls halfway so that they can be finished off later.

Heat the clarified butter in a pan. Sauté the chopped onions. Add the leeks and carrots and sauté briefly over high heat, stirring constantly. Deglaze with vegetable stock and reduce slightly. Add the mushrooms and salt and cook briefly. Stir in the pulled chicken. Sprinkle cornstarch over the mixture, then add water.

Bring the filling to a boil, stirring constantly, until it thickens. Remove from the heat and season with Worcestershire sauce, ground pepper, and garlic salt. Allow the filling to cool.

Cut the half-baked purple wheat roll pockets lengthways on one side (do not cut all the way through). Using a piping bag or spoon, fill each roll pocket with approx. 85 g of the winter vegetable and chicken filling.

Before serving, bake/reheat in the oven for approx. 5 minutes until the pocket is crispy and the filling is hot.

Garnish with carrot slices and leek pieces.

The dough used is not only suitable for roll pockets, but can also be used to make purple wheat bread. Depending on the desired size, the amount of dough is suitable for one or more loaves. The baking time and temperature should be adjusted accordingly.