Cheese foot with spelt

with Elbänder mini cheese cubes

– A creation by Jörg Liese –

BASIC RECIPE: 10 kg spelt flour T630

It does not always have to be a bread roll classic. For the cheese foot with spelt a special bread roll dough is rolled out and cut with a foot-shaped cutter. An original cheese foot – yummy. Not only visually appealing but also a true delight for the taste buds, adding to your snack range either au naturel or topped with fresh ingredients.




10.000 kg spelt flour T630

5.500 kg water

0.300 kg yeast

0.200 kg roll baking agent

0.200 kg salt

0.050 kg sugar

0.500 kg sunflower seeds

0.500 kg spelt grains, popped

2.500 kg Heinrichsthaler Elblaender mini cheese cubes

0.015 kg blend of herbs (frozen)

19.865 kg dough weight




Process dough as usual for bread rolls. Knead in Elblaender mini cheese cubes at the end.

Dough resting time: 25 minutes

Roll out dough with dough roller to 1.5 cm and cut with foot-shaped cutter.

Put on sheets covered with baking paper and sprinkle with Heinrichsthaler grated cheese.

Proofing: typical bread roll proofing.

Baking temperature: 10 °C below roll baking temperature

Baking time: 20 minutes.



Collect sample dough into a ball and shape into round or square spelt cheese rolls.



Au naturel, the cheese foot is an innovative bread roll specialty. Cut and topped it becomes a great snack. Cut the cheese foot into two halves and spread cream cheese on them, then top with salad, tomato slices, cucumber slices and Heinrichsthaler Elblaender cheese slices.


Recipe No.: B0016

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