Dough for noodles with bran and spelled flour

Category: Dishes from cereals and flour products

Ingredients

Spelled flour (wheat variety) 400 g
Bran 100 g
Room temperature water 240 ml

Cooking method

  • You can replace spelled flour with whole grain flour, in this case add 2 tsp. panifarin (gluten).
  • No salt is added to the dough.
  • The dough rolls out remarkably, seemingly interspersed with bran, a little darkish, but looks very nice.
  • I have an Italian noodle cutter Atlas, nozzles are standard - noodles and thin noodles.
  • The dough does not need to be floured. Part I use immediately, part I dry in air, stirring several times.


Anka_DL
Alexandra, thanks for the recipe
Made with spelled flour and bran of wheat and rye. I immediately have a question about bran: what are they important? I usually have wheat, rye and oatmeal to choose from. and another question about their size: my bran is large ... almost like flakes, perhaps because of this, it didn't work out beautifully. maybe large ones need to be ground beforehand?
The kneading was done in Regina Marcato, then I let it lie for 30 minutes and rolled it out. Since it didn't work out neatly, the whole dough was spent on dumplings with cabbage. It is unusual to work with the dough - it does not stretch, but it keeps its shape well, when cooking - none of them crumbled from either fresh or frozen The dough is delicious, I liked the combination with cabbage, I think you can try it with mushrooms
Thanks again for the recipe
PySy: here I am looking at the photo .... it probably made sense to add a couple of spoons of water
Dough for noodles with bran and spelled flour Dough for noodles with bran and spelled flour
Alexandra
Anka_DL, I did it with wheat, they are not large for me. The dough was elastic enough. It happens, different flours may require slightly different amounts of liquid, you have to try

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