Spelt is the most ancient cereal consumed: so ancient that the word “flour” comes from "far", the Latin word indicating spelt.
This variety of Large Spelt (Spelta) derives from the crossing between the variety Dicocco Spelt and a wild graminaceous plant (the Aegilops squarrosa).
Spelt has excellent nutritional properties: it is poor in saturated fats and has a high satiety index. For this reason, it is often preferred to wheat and durum wheat.
With Ruggeri Spelt Flour it is possible to bake homemade bread, pizza, cakes and biscuits, tastier than the wheat flour ones.
Spelt flour: perfect for all sweet and savory recipes
Our Spelt Flour can be used for the preparation of various recipes both sweet and savory. It gives a special aroma to the homemade baked goods, different from the wheat flour one. An example is this recipe, in which Spelt Flour is mixed to wheat flour in order to characterize this homemade pizza.
Homemade pizza recipe with Spelt Flour
Ingredients: 200 g of Ruggeri Spelt Flour - 300 g of wheat flour - 5 g of brewer's yeast or 25 g of Ruggeri Dried Wheat Sourdough - 10 g of salt - 2 tablespoons of extra virgin olive oil - 270 ml of water
Procedure: mix all ingredients in a bowl and knead well to obtain a smooth and homogeneous dough. Leave to rest in the fridge at 4°C for 18-20 hours and then at room temperature for about 1 hour. Roll out the dough and let it rise for 60-90 minutes. Sprinkle with tomato and bake in a preheated oven at 200°C for 15-20 minutes. At 5 minutes from the end of cooking, stuff the pizza as desired and finish cooking.
Spelt flour (Triticum Spelta).
It contains gluten. It may contain milk, eggs, soy, sesame seeds and lupins.
A casa tua, con pochi semplici passi.
SOLO INGREDIENTI NATURALI
Non utilizziamo emulsionanti chimici.
Entro 3 giorni lavorativi. (in base alla disponibilità)