方面包

200 ml water

150 g light spelt flour

Soaked grains

250 g light spelt flour

1½ tsp salt

¼ cube of yeast (about 10 g)

100 ml water

Sunflower oil for greasing

Flour for shaping

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.

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.

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.

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.

在 发酵专业烘烤技术 期间为 32 1 小时°C

Continue working the dough after it has risen.

将发酵桶预加热 热风 到 200°C

Preheating finished. Put the food in.

在 表面撒面粉专业烘烤技术 期间为 200 40 分钟°C

Turn the food out of the tin. Continue baking.

在 热风 期间为 200 10 分钟°C