Spelt perogies

I can't get my perogie dough to roll thin enough. What is
spelt?

take care Liz

Hey! Look what [email hidden] (Bubbablue) wrote :

Quoted message said:

I don't know if anybody reading the ng makes homemade
perogies, but we've begun making ours with a spelt dough
instead of wheat. They are much tastier than wheat
perogies, and the dough rolls out very nicely to whatever
thickness you want. We use 2 cups all-purpose spelt flour,
2 cups whole grain spelt flour, 1/3 cup oil, and 1 cup
flour and let the bread machine knead it. Rest it overnight
in the fridge, roll out, and fill with your choice of
fillings.

I really like cooked ground pork, red pepper, basil, and
tomato paste. (That sound you hear is all my Ukrainian
ancestors rolling over in their graves.) Potato and basil
is good too.

wd40

[email hidden] (Bubbablue) wrote in message news:<[email hidden]>...

Quoted message said:

I don't know if anybody reading the ng makes homemade
perogies, but we've begun making ours with a spelt dough
instead of wheat. They are much tastier than wheat
perogies, and the dough rolls out very nicely to whatever
thickness you want. We use 2 cups all-purpose spelt
flour, 2 cups whole grain spelt flour, 1/3 cup oil, and 1
cup flour

that should be 1 cup WATER!!!

argh don't post at 4 AM on your birthday

wd40 - the 40 stands for my age now. (sigh)

On Mon, 29 Mar 2004 18:24:13 GMT, MisNomer <[email hidden]>

Quoted message said:

What is spelt?

A small fish that can be found in the great lakes regions.
Great dunked in a spicy tempura batter and deep fried.

;-)

-sw

Steve Wertz said:

MisNomer said:

What is spelt?

A small fish that can be found in the great lakes regions.
Great dunked in a spicy tempura batter and deep fried.

;-)

-sw

Ahh yes.....tis almost "spelt" season already!!! Must get my
net ready......

"74sohc" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Steve Wertz said:

MisNomer said:

What is spelt?

A grain mentioned in the Bible (in Ezekiel and in
Leviticus). It's a cousin of wheat, different enough to
not cross-pollinate but similar enough to be used in place
of wheat in some recipes. It doesn't tolerate as much
kneading as wheat does, and breads made from spelt will
not rise as high.

They sell spelt flour at Safeway here, and also at all the
food co-ops. It's popular with the health food crowd and
also with people who have wheat allergies. It's also
commonly used in northern Italy, in the Czech Republic, and
in parts of Austria.

The hull adheres very strongly to the grain, so milling can
be a problem, and often whole-grain spelt flour has to be
sifted before use (unless you like the taste and texture of
the hull, as we do). All-purpose spelt flour is yellowish
and on its own makes a very sticky dough (my mother uses it
for strudel half-and-half with all-purpose flour). Since
it's not 'improved', it has a lower yield per acre than
wheat, and therefore is more expensive.

Most importantly, I think it tastes much better than wheat.

wd40

[email hidden] (Bubbablue) wrote in
:"]news:[email hidden]:

Quoted message said:

"74sohc" <[email hidden]> wrote in message news:<abCdnT9-HYHMNPTdRVn-
[email hidden]>...

Quoted message said:

Steve Wertz said:

On Mon, 29 Mar 2004 18:24:13 GMT, MisNomer
<[email hidden]> wrote:

> What is spelt?

A grain mentioned in the Bible (in Ezekiel and in
Leviticus). It's a cousin of wheat, different enough to
not cross-pollinate but similar enough to be used in place
of wheat in some recipes. It doesn't tolerate as much
kneading as wheat does, and breads made from spelt will
not rise as high.

They sell spelt flour at Safeway here, and also at all the
food co-ops. It's popular with the health food crowd and
also with people who have wheat allergies. It's also
commonly used in northern Italy, in the Czech Republic,
and in parts of Austria.

The hull adheres very strongly to the grain, so milling
can be a problem, and often whole-grain spelt flour has to
be sifted before use (unless you like the taste and
texture of the hull, as we do). All-purpose spelt flour is
yellowish and on its own makes a very sticky dough (my
mother uses it for strudel half-and-half with all-purpose
flour). Since it's not 'improved', it has a lower yield
per acre than wheat, and therefore is more expensive.

Most importantly, I think it tastes much better than
wheat.

wd40

I'd be willing to try it as I really like whole grains and
texture. What I don't like is the name. Is sounds
unappetizing. :-)

Wayne Boatwright said:

I'd be willing to try it as I really like whole grains and
texture. What I don't like is the name. Is sounds
unappetizing. :-)

I was going to write back and say, "Blame the ___" depending
on where the name of the grain came from, but one dictionary
says it comes from Latin, another from Anglo-Saxon, and
another from Low German.

So I don't know who to blame. If you like you can
blame it on me.

Tasty grain, though. I made stuffing for tonight's turkey
from spelt bread, sauteed red peppers, and fresh herbs - it
was very very nice.

wd40

[email hidden] (Bubbablue) wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne Boatwright

Quoted message said:

I'd be willing to try it as I really like whole grains
and texture. What I don't like is the name. Is sounds
unappetizing. :-)

I was going to write back and say, "Blame the ___"
depending on where the name of the grain came from, but
one dictionary says it comes from Latin, another from Anglo-
Saxon, and another from Low German.

So I don't know who to blame. If you like you can blame
it on me.

Tasty grain, though. I made stuffing for tonight's turkey
from spelt bread, sauteed red peppers, and fresh herbs -
it was very very nice.

wd40

Given your description of it, I might just have to try it
sometime in spite of the name! :-)

Wayne