When the pan is completely hot and the dough has risen so much that it does not bounce back when you put a finger in it, gently tip the dough into the pan in the hot oven 250C.

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Recipe in English and Danish below!

Recipe of one bread

Ingredients

430 g of wheat flour
340 g of warm water 100ml + if Øland wheat.
1 g of organic yeast
8 g of salt
  1 bit of extra flour for shaping

How to

1. Stir the yeast into the water in a large bowl. Stir in flour and salt. It will be a very wet dough. Do not knead dough, just gather. Set the dough to rise for approx. 18 hours, at room temperature.
2. When it is raised and fine, and there are clear gluten strands when tipping the bowl, gently pour it out onto a lightly floured countertop. Fold the dough over itself 2-3 times.
3. Let the dough rest on the kitchen table for 20 minutes. Then form into a loaf without breaking down the dough completely. Fold it into itself until the dough forms a tight ball. Strain to rise on a floured cloth, or in a floured bowl, in a warm place.
4. When the dough is almost doubled, it’s time to put a pan in the oven at 250C. Use a steel pot, iron pot, or a clay roast. There must be a lid that fits.
5. When the pan is completely hot and the dough is so high that it does not bounce back when you put a finger in it, gently tip the dough into the pan. Put the lid on and place it in the oven at 250 degrees for about 30 minutes.
6. Take off the lid and bake until golden. Turn out onto a rack and let cool. Wait to cut it until it is completely cooled.
7. If you bake this bread with Øland wheat, you will need more water. About 10 ml more.

Ingredienser

• 430 g hvedemel eller ølandshvede
• 340 g lunkent vand + 100ml, hvis ølands hvede.
• 1 g økologisk gær
• 8 g salt
• 1 smule ekstra mel til formning

Hvordan

1. Rør gæren ud i vandet i en stor skål. Rør mel og salt i. Det bliver til en meget våd dej. Dejen skal ikke æltes, bare samles. Stil dejen til hævning i ca. 18 timer, ved stuetemperatur. 
2. Når den er hævet, og der er tydelige glutenstrenge, når man tipper skålen, skal den hældes forsigtigt ud på en let melet bordplade. Fold dejen ind over sig selv 3-4 gange. 
3. Lad dejen hvile på køkkenbordet i 20 minutter. Form så til et brød, uden, at slå dejen helt ned. Fold det ind over sig selv til dejen former en stram kugle. Stil til hævning på et melet klæde, eller i en melet skål, et lunt sted. 
4. Når dejen næsten er hævet til det dobbelte, skal det sættes i en gryde i ovnen ved 250C. Brug en stålgryde, jerngryde eller en ler – stegeso. Der skal være et låg, der passer til. 
5. Når gryden eller stegesoen er varm, og dejen er så hævet, at den ikke springer tilbage, når man stikker en finger i den, skal man tippe dejen forsigtigt over i gryden. Læg låget på og stil det i ovnen i ca 30 minutter. 
6. Tag låget af og bag brødet færdigt indtil gyldent. Vend ud på en rist og lad det køle af. Vent med at skære i det, indtil det er helt afkølet. 
7. Hvis man bager brødet med Ølandshvede eller spelt, skal man bruge ca. 10 ml mere vand.