Quick mini batzen
Tags:
alcohol-free
lactose-free
vegan
vegetarian
Description
Small breads are big! Because when it comes to versatility, these miniature versions are in no way inferior to their big brother. Fresh from the oven, they smell so good that you'll want to eat them straight away. But then you would miss out on delicious combinations such as cheese, sausage, salmon and fruity jam. And that would be a shame!
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
Teaspoon(s)
salt
100
g
grains of your choice
Preparation
Note
Our bread/cake recipes are/were usually developed for a specific mould. Please select the appropriate quantity for your tin in our portion calculator:
20cm loaf tin corresponds to approx. 5 portions
25cm loaf tin corresponds to approx. 10 portions
30cm loaf tin corresponds to approx. 18 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 converted across the board. A little help: When the bread/cake looks ready, you can either test it with a stick or carefully remove it from the tin with a baking glove and tap the bottom of the loaf. If it sounds hollow, the bread is most likely baked through.
Bake the breads
1
Dissolve the yeast in the room-warm water. Add all the other ingredients and knead into a smooth dough.
2
Divide the dough evenly between the moulds. Place the moulds in the cold oven and bake at 200° C top/bottom heat for 40 minutes.
3
Tip: For a nice crust, score the dough on the surface after 10 minutes.
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
Teaspoon(s)
salt
100
g
grains of your choice
