Panda's Inventory

Muntermacher

Prep Time: 25 minutes
Cooking Time: 1 hour
Passive Time: 13-15 hours
Calories per serving:
 
loaf
  • Soaker
  • 15 g flax seeds
  • 15 g sesame
  • 15 g sunflower seeds
  • 50 g water
  • Scald
  • 30 g wholegrain spelt flour
  • 150 g water
  • Preferment
  • 30 g sourdough starter
  • 100 g water
  • 120 g wholegrain spelt flour
  • Dough
  • 350 g wholegrain spelt flour
  • 80 g water
  • 3 g roasted malt powder
  • 4 g dry yeast
  • 1 carrot
  • 12 g salt
  • oats for topping

Flavour and texture improve when the loaf rests a day before cutting.
Soaker
  1. 15g flax seeds • 15g sesame • 15g sunflower seeds
    Toast the seeds in a dry pan until fragrant and slightly browned.
  2. 50g water
    Mix with the water and refrigerate.
Scald
  1. 150g water • 30g wholegrain spelt flour
    Bring the water to a boil and pour over the flour. Thoroughly mix.
  2. Cover and refrigerate.
Preferment
  1. 30g sourdough starter • 100g water • 120g wholegrain spelt flour
    Combine the starter and water, then add the flour and thoroughly mix.
  2. Proof until doubled in volume.
Dough
  1. 1 carrot
    Peel and grate the carrot.
  2. 350g wholegrain spelt flour • 80g water • 3g roasted malt powder • 4g dry yeast • 12g salt
    Mix the soaker, preferment, carrot and remaining dough ingredients and knead with a hand mixer for 10 minutes.
  3. Cover and proof for 1 hour or until doubled in volume.
  4. Shape the dough into a roll and transfer to a greased or parchment-lined loaf tin.
  5. Top with oats, then cover and proof for 2 hours or until the dough reaches at least the top of the tin.
  6. Meanwhile, preheat the oven to 250°C.
  7. Put the loaf and a pan of boiling water into the oven, reduce the heat to 220°C and bake for 20 minutes.
  8. Open the oven door to release the steam and continue baking for another 40 minutes.
  9. Transfer to a wire rack and allow to cool.

Flavour and texture improve when the loaf rests a day before cutting.
Prep Time: 25 minutes
Cooking Time: 1 hour
Passive Time: 13-15 hours
Calories per serving:
 
loaf
  • Soaker
  • 15 g flax seeds
  • 15 g sesame
  • 15 g sunflower seeds
  • 50 g water
  • Scald
  • 30 g wholegrain spelt flour
  • 150 g water
  • Preferment
  • 30 g sourdough starter
  • 100 g water
  • 120 g wholegrain spelt flour
  • Dough
  • 350 g wholegrain spelt flour
  • 80 g water
  • 3 g roasted malt powder
  • 4 g dry yeast
  • 1 carrot
  • 12 g salt
  • oats for topping

Flavour and texture improve when the loaf rests a day before cutting.
Soaker
  1. 15g flax seeds • 15g sesame • 15g sunflower seeds
    Toast the seeds in a dry pan until fragrant and slightly browned.
  2. 50g water
    Mix with the water and refrigerate.
Scald
  1. 150g water • 30g wholegrain spelt flour
    Bring the water to a boil and pour over the flour. Thoroughly mix.
  2. Cover and refrigerate.
Preferment
  1. 30g sourdough starter • 100g water • 120g wholegrain spelt flour
    Combine the starter and water, then add the flour and thoroughly mix.
  2. Proof until doubled in volume.
Dough
  1. 1 carrot
    Peel and grate the carrot.
  2. 350g wholegrain spelt flour • 80g water • 3g roasted malt powder • 4g dry yeast • 12g salt
    Mix the soaker, preferment, carrot and remaining dough ingredients and knead with a hand mixer for 10 minutes.
  3. Cover and proof for 1 hour or until doubled in volume.
  4. Shape the dough into a roll and transfer to a greased or parchment-lined loaf tin.
  5. Top with oats, then cover and proof for 2 hours or until the dough reaches at least the top of the tin.
  6. Meanwhile, preheat the oven to 250°C.
  7. Put the loaf and a pan of boiling water into the oven, reduce the heat to 220°C and bake for 20 minutes.
  8. Open the oven door to release the steam and continue baking for another 40 minutes.
  9. Transfer to a wire rack and allow to cool.

Flavour and texture improve when the loaf rests a day before cutting.