Fluffy bread, which is ideal for homemade panini.
Since we bought a contact grill, it was time for a homemade panini bread – filled with mozzarella, tomato, rocket and pesto or with a freshly made salad and tuna. It was so delicious.
By the way, this recipe is also ideal for freezing in advance. Simply let it cool down after baking, cut through it and put it in the freezer. If necessary, simply thaw, fill and enjoy.
We wish you a good appetite.
- 15 grams yeast
- 320 grams water
- 500 grams spelt flour (type 630) or wheat flour (type 550) and a little more
- 2 tsp salt
Put the water with the yeast in the mixing bowl, heat 2 minutes/37°C/speed 2.
Add the two remaining ingredients and process into a dough using Knead/Interval function for 2 minutes and transfer.
Now let the finished dough rise in a bowl with a lid in a warm place.
Preheat the oven to 200°C top/bottom heat, line two baking sheets with baking paper and lightly flour.
Place the dough on a floured work surface and cut 8 dough pieces of the same size. Press the dough with your hands and place on the baking sheet and bake for about 15-20 minutes.