Tag Archives: spelt flour kuglof

Spelt kuglof and strange dog diets


My husband ceremoniously whipped up and presented Hugo with an an egg-white omelette yesterday. What was that all about do you think? I mean, just how bizarre is it to make an egg-white omelette for a big black labrador? As if the poor mutt doesn’t have enough issues to last a lifetime. Anyway, in a fit of rebellion I  poured cream over his kibbles last night (Hugo’s, not my husband’s); he needs to learn to live a bit.

Kuglof (kouglof, kougelhof, kugelhof, kugelopf, kugelhopf or kouglouf) is typically found in Alsace, Germany, Switzerland and Austria. Traditionally it is baked in an earthenware mould with a central funnel, although there are now silicon or aluminium moulds available.


75g raisins

4 tablespoons rum or kirsch

15g bakers yeast

200ml lukewarm milk

500g spelt flour (or plain if you prefer)

1 teaspoon sea salt

75g cane sugar

2 eggs, beaten

75g butter, softened

75g coconut oil, softened (or just use 150g butter)

20g almond flakes

1 tablespoon icing sugar to decorate

Place the raisins in a small bowl and cover with kirsch or rum. Set aside to soak. Mix the yeast with 100ml milk and a tiny bit of flour and leave to double in volume. Mix the remaining flour, salt, sugar, eggs and milk. Beat or knead for about 15 minutes. Add the butter and coconut oil, mixing well. Next add the yeast and knead or beat until the dough becomes detached from the bowl. Cover with a damp tea towel  and leave the rise for an hour in warm place (between 25-30°C). Reduce the dough to original volume by gently tapping. Add the soaked raisins and mix. Butter the mould and evenly distribute the flaked almonds in the bottom.  Add the dough and leave to rise until it reaches the edge of the mould. Cook for 45 minutes in an oven preheated to 200°C. Once cooked, remove from the mould and decorate with icing sugar.