Pan loaf

made from light and airy spelt dough
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Soaked grains

Procedure
200 ml water
150 g light spelt flour

Dough

Procedure
Soaked grains
250 g light spelt flour
1½ tsp salt
¼ cube of yeast (about 10 g)
100 ml water

Shaping

Procedure
Sunflower oil for greasing
Flour for shaping

Soaked grains

Procedure
Put the flour in a mixing bowl. Boil the water and pour into the flour. Mix well and allow to cool.
Cover and leave to rest overnight in the refrigerator.

Dough

Procedure
Knead all the ingredients in a bowl into a soft, moist dough.
Shape the dough into a ball. Put in a bowl and place in the bottom of the cooking space. Allow to rise at 32 °C for 1 hour until double in volume using the professional baking proofing mode.

Shaping

Procedure
Grease the cake tin.
Place the dough on a floured work surface and divide into two. Stretch each portion from all four sides and fold into the centre. Place side by side in the cake tin. Dust with flour.
Allow to proof for 20 minutes.

Baking

Procedure
Preheat the cooking space to 200 °C using the professional baking flour-dusted mode.
Bake the bread on a baking tray in the middle shelf position for 40 minutes.
Turn the bread out of the tin and bake for a further 10 minutes.
Allow the pan loaf to cool down on a wire rack.

Cooking steps

Procedure
Professional baking proofing 32°C for 1 Hrs
Continue working the dough after it has risen.
(Pre-)heat cooking space to 200°C with Hot air
Preheating finished. Put the food in.
Professional baking rustic 200°C for 40 Mins
Turn the food out of the tin. Continue baking.
Hot air 200°C for 10 Mins
  • Cake tin, about 20 cm long
  • Baking tray
  • Wire shelf
Shopping list
Quantity Ingredient
Sunflower oil for greasing
1½ tsp salt
300 ml water
400 g light spelt flour
Flour for shaping
Soaked grains
¼ cube of yeast (about 10 g)

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