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.

I am quite confident that I am now at least 50% stollen. #Christmas #FruitBread #christstollen