Mini Batzen bread
Tags:
alcohol-free
gluten-free
lactose-free
vegan
vegetarian
Description
Small and fine, that's how it should be. These little breads are really fun. Whether for dinner, school lunches, canapes or whatever: our Mini Batzen breads simply offer something for every occasion. And the best thing is that they are ready in less than an hour. Try them out now and let yourself be enchanted by the little breads.
Ingredients for
For the dough
380
g
wholemeal spelt flour
320
ml
water, lukewarm
30
g
yeast, fresh
1
Tablespoon(s)
baking malt
0.5
Teaspoon(s)
baking powder
1
Pinch(es)
sugar
1.5
Teaspoon(s)
salt
100
g
seeds/grains, to taste
Preparation
Note
Our bread/cake recipes are/were usually developed for a specific
specific mould. If the recipe is to be baked in a different tin
mould, the recipe or the number of portions must be adapted accordingly.
20cm loaf tin corresponds to approx. 5 portions
25cm loaf tin corresponds to approx. 10 portions
30cm loaf tin corresponds to approx. 17 portions
Batzen tin corresponds to approx. 7 portions
Mini loaf tin corresponds to approx. 8 portions
The baking time may also need to be adjusted, but cannot be
but cannot be converted across the board. A little help: When the bread/cake looks ready
either take a stick test or remove the bread carefully with a baking glove.
carefully remove the bread from the tin with a baking glove and tap the bottom of the loaf.
of the loaf. If it sounds hollow, the bread is most likely baked through.
Prepare the bread
1
Dissolve the yeast in lukewarm water and add the remaining ingredients. Knead everything into a smooth dough.
2
Divide the dough evenly between the baking tins and then place in the cold oven.
3
Now set the oven to 200°C top/bottom heat and bake the loaves for 40 minutes. Allow to cool briefly and then turn out of the tin.
4
Tip: For a beautiful surface, you can lightly score the tops of the loaves with a knife after about 10 minutes of baking time.
Ingredients for
For the dough
380
g
wholemeal spelt flour
320
ml
water, lukewarm
30
g
yeast, fresh
1
Tablespoon(s)
baking malt
0.5
Teaspoon(s)
baking powder
1
Pinch(es)
sugar
1.5
Teaspoon(s)
salt
100
g
seeds/grains, to taste
