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

(Bubbablue) wrote in message om>...
> 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)

(Bubbablue) wrote in message om>...
> 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)

Steve Wertz wrote:
> On Mon, 29 Mar 2004 18:24:13 GMT, MisNomer >
> wrote:
>
>> 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" > wrote in message >...
> Steve Wertz wrote:
> > On Mon, 29 Mar 2004 18:24:13 GMT, MisNomer >
> > 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

(Bubbablue) wrote in
m:

> "74sohc" > wrote in message
> >...
>> Steve Wertz wrote:
>> > On Mon, 29 Mar 2004 18:24:13 GMT, MisNomer >
>> > 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 > wrote:

> 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

(Bubbablue) wrote in
m:

> Wayne Boatwright > wrote:
>
>> 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