More bread baking and experimenting with the new bread pan. Ingredients:

350gr water
300gr spelt flour
200gr strong bread flour
200gr dried apricot
10gr fresh yeast
10gr salt
Oats

Again I baked it in the closed pan* for 20 minutes and another 20 minutes without the lid; both at 220°C/428°F. I like my crust dark; if you prefer it lighter, bake the 2nd part at 200°C/392°F. (The oven was preheated to 250°C/482°F.)

#SpeltFlour
#FruitBread
#ChallengerBreadPan

*with added ice-cube for steaming.

Fresh #fruitBread

Vanilla, cinnamon & mace spices with toasted almonds, dayes, apricots and figs.

#breadPosting #bread #pane

Hmm, my loaf seems to be a cyclops with a nose but no mouth.

#fruitBread #breadPosting #anamorphicPersonification

This loaf came out a bit wonky but smells delicious.

#bread #breadPosting #pane #fruitBread

Proof that you shouldn’t add cinnamon to your dough before proofing. This loaf is approx 2/3rds of the height of my regular loaf.

Cinnamon definitely seems to inhibit yeast action.

Smells great and will likely taste fantastic though.

#breadPosting #fruitBread

Now that’s a pretty awesome looking loaf if I do say so myself.

#breadPosting #baking #fruitBread