Bread Recipes for wonderful bread in a pot
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SCANPAN POT BREAD
Heavenly bread with pecans INGREDIENTS
½ litre lukewarm water 50 g yeast ½ dl (0,2 cup) peanut butter 4 tsp salt 50 g oats ½ dl (0,2 cup) cocoa ½ dl (0,2 cup) sweet chilli sauce 50 g walnuts or pecans 400 g wheat flour 400 g durum wheat flour
In a bowl, dissolve the yeast in the water – make sure it has completely dissolved in the water and then add the remaining ingredients. Mix in a mixer at high speed for approx. 10 minutes. Place in a greased baking pan (39 x 27cm / 5 ltr) and sprinkle the top with flour. Cover dough with cling film or a damp cloth and allow to rise in a warm place for about 1½ hours. Bake at 250°C (480°F) for 20 minutes. Turn the bread out of the baking pan and cool completely on a wire rack before cutting.
CLASSIC ROASTING PAN 34 x 22 cm / 39 x 27 cm / 44 x 32 cm • Can also be used on the stove and grill • Withstands metal utensils • Most durable coating
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SCANPAN POT BREAD
Exquisite dipping bread with sea salt INGREDIENTS
4 dl (1,6 cups) lukewarm water 50 g yeast ½ dl (0,2 cup) beer ½ dl (0,2 sup) plain yogurt 3 tsp sea salt ½ kg Manitoba flour (can be replaced with durum flour or TIPO 00)
Dissolve the yeast in the water – make sure it has completely dissolved in the water and then add the remaining ingredients. Mix using an electric mixer for at least 15 minutes, until the dough no longer sticks to the sides of the bowl. Allow the dough to rise for about 1 hour. Place a 4.8 litre pot with a lid on the bottom rack of the oven and heat the oven to 240°C (460°F). When the oven and pot are fully heated, take the pot out of the oven and tip the dough into the pot. Cover the pot and return to the oven. Bake at 250°C (480°F) for about 15 minutes. Reduce the oven temperature to 190°C (370°F) and bake the bread in the covered pot for 15 minutes.Remove the lid and bake for an additional 15 minutes. Cool the bread on a wire rack before cutting.
CTX POTS 3,5 L / 4,8 L / 6,5 L
• Ovenproof up to 260°C (500°F), including lid • Timeless design in steel, with a satin-polished exterior • For all heat sources – withstands metal utensils
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SCANPAN POT BREAD
“Manly” bread with love INGREDIENTS
½ litre lukewarm water 50 g yeast 50 g butter browned in a saucepan 4 tsp salt ¼ dl (0.1 cup) honey 50 g pitted dates, sliced coarsely 375 g durum flour 400 g wheat flour
Dissolve the yeast in the water – make sure it has completely dissolved in the water and then add the remaining ingredients. Mix in a mixer at high speed for approx. 10 minutes. Allow the dough to rise for about 1 hour. Place a 4 litre pot with a lid on the bottom rack of the oven and heat the oven to 240°C (460°F). When the oven and pot are fully heated, take the pot out of the oven and pour the dough into the pot. Cover the pot and return to the oven. Bake at 185°C (365°F) for about 30 minutes. Then remove the lid and bake for 15 minutes to ensure a crisp crust. Cool the bread on a wire rack before cutting.
PROFESSIONAL POTS 2L/4L/5L
• Can also be used on the hob and grill • Withstands metal utensils • Most durable coating • Ovenproof up to 260°C (500°F), including lid
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SCANPAN POT BREAD
Soft Danish bread with a kick INGREDIENTS
2.5 dl (1 cup) lukewarm water 2.5 dl (1 cup) buttermilk 25 g yeast 2 tsp salt 250 g rye flour 250 g bolted flour 200 g wheat flour 50 g sunflower seeds or walnuts 1 tbsp sugar ½ dl (0.2 cup) malt flour or cocoa powder
In a bowl, dissolve the yeast completely in the water. Then, mix in buttermilk, salt, sugar and cocoa powder (or malt). Put mixture in a large mixing bowl and add wheat flour, bolted flour, sunflower seeds (or walnuts) and rye flower. Stir until smooth. Cover the bowl and allow to rise for about 1 hour. Then, knead the dough and mix again. Place in a 4 litre pot and allow to rise for about 1 hour, or until doubled in size. Crush with water and bake in a preheated oven at 180°C (355°F) oven for approx. 1-1.5 hours. Cool on a wire rack.
CLASSIC POTS 2,25 L / 3,25 L / 4,8 L / 6,5 L
• Designed for ceramic and gas stoves • Optimal heat distribution • Ovenproof up to 260°C (500°F), including lid • Hand-cast at factory in Denmark
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SCANPAN POT BREAD
The knife to the crisp crust SCANPAN BREAD KNIVES Modern kitchen equipment has a lot to live up to. It has to withstand daily wear and tear, must be safe to use, and be functional. The Classic knife’s blade is made from stainless steel with a conically-sharpened knife edge, giving it an optimum cutting ability. The oval grip is shaped in an ergonomic curve. The Damastahl knife series is a range of light, elegant knives made according to old Samurai traditions of 33-layer Japanese steel and forged to create a knife blade with unrivalled strength and durability. From the ergonomic grip and genuine forging, to the sharpening and elegant design, the Damastahl knives are a fantastic fusion of shape and function.
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SCANPAN POT BREAD
Coarse bread with a feminine touch & flax seed INGREDIENTS
½ litre (2 cups) lukewarm water 50 g yeast 4 tsp salt ½ tbsp sugar 50 g melted butter 250 g spelt flour 500 g wheat flour 40 g sesame seeds 50 g sunflower seeds 50 g oats Garnish: 40 g flax seed
Dissolve the yeast completely in the water and then add the remaining ingredients. Mix in a mixer for approx. 5 minutes on medium speed. Cover the bowl with cling film or a damp cloth and allow to rise in a warm place for approx. 1 hour. Place a 28 cm sauté pan with a lid on the bottom rack of the oven and heat the oven to 190°C (370°F). When the oven and pot are fully heated, take the pan out of the oven and pour the dough into the pan. Brush with water or egg and sprinkle with flax seeds (and toasted flour, if desired). Bake the bread at 190°C (370°F) for 25-30 minutes and then for an additional 15 minutes without the lid. Cool the bread on a wire rack.
CTX SAUTÉ PAN 26 cm / 28 cm / 32 cm
• Attractive series in brushed stainless steel • Ovenproof up to 260°C (500°F), including lid • Made at the factory in Denmark
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SCANPAN POT BREAD
Provincial market bread ”c’est la vie” INGREDIENTS
½ litre lukewarm water ½ dl (0.2 cup) pesto (use your favourite pesto) ½ dl (0.2 cup) tomato pesto 1 dl (0.4 cup) pitted black olives chopped into smaller pieces ½ clove grated garlic 3 tsp salt 50 g yeast ½ dl (0.2 cup) sun-dried tomatoes cut in strips (or smaller pieces) ¼ dl (0,1 cup) sugar 425 g wheat flour 425 g durum flour
Dissolve the yeast in the water and then add the remaining ingredients. Mix dough thoroughly in a mixer – approx 5 minutes on medium speed – until the dough no longer sticks to the edge of the bowl. Cover the bowl and allow to rise for about 1 hour in a warm place. Place a 4 litre pot with a lid on the bottom rack of the oven and heat the oven to 190°C (370°F). When the oven and pot are fully heated, take the pot out of the oven and pour the dough into the pot. Bake the bread at 190°C (370°F) for 25-30 minutes and then for an additional 15 minutes without the lid. Cool on a wire rack.
CLASSIC SAUTÉ POT 3,5 L / 4,0 L / 4,8 L
• Designed for ceramic and gas stoves • Optimal heat distribution • Ovenproof up to 260°C (500°F), including lid • Hand-cast at factory in Denmark
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SCANPAN POT BREAD
Spring wheat pot bread
– the world’s best slow rise bread
INGREDIENTS
½ litre lukewarm water 5 g yeast, preferably organic 2 tsp salt 1 tsp honey 1 dl (0.4 cup) bolted Spring wheat (spelt flour can be used as a substitute) 1 dl (0.4 cups) whole grain Spring wheat (whole wheat flour can be used as a substitute) 8 dl wheat flour
Add the water to a large bowl and stir in the yeast until dissolved. Stir in the honey. Mix the three types of flour and salt together and then add to the bowl while stirring thoroughly. Cover the bowl and leave it on the kitchen counter for 10-12 hours. Briefly knead the dough using the folding method, folding the dough on top of itself 5-8 times. Let the dough rise for 2 hours. When the dough has risen for 1½ hours, place a 4 litre pot in the oven and set the oven to 250°C (480°F). When the oven and pot have reached 250°C (480°F), carefully pour the dough into the pot. Cover the pot with a lid and bake for 30 minutes. Then, remove the lid, turn down the oven to 230°C (450°F) and bake for 15 minutes. Remove the pot from the oven and turn the bread out onto a rack. Allow to cool for 15 minutes before slicing.
PROFFESSIONAL POTS 3L/4L/6L
• Designed for ceramic and gas stoves • Optimal heat distribution • Ovenproof up to 260°C (500°F), including lid • Built for everyday use, year after year
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SCANPAN POT BREAD
Bocuse D’or winner Ørjan Johannessen’s pot bread INGREDIENTS
500 ml water 25 g yeast 10 g salt 150 g oats 100 g wholemeal flour 50 g sunflower seeds 50 g pumpkin seeds Approx. 600 g wheat flour
Pour the warm water and yeast into a food mixer. Add the oats, flour, salt, wholemeal flour, pumpkin and sunflower seeds. Save some seeds to sprinkle on the top of the bread. Knead the dough at high speed for 2 minutes and low speed for 10 minutes. Let the dough rise for 20 minutes, covered in a cloth. Slap out the dough and shape it into a round shape. Grease a 3.2 litre PRO IQ pan, and let the dough rise a further 40 minutes in the pan. Before placing in the oven, brush with egg and sprinkle the sunflower and/or pumpkin seeds on top. Put a lid on the pan and place in a pre-heated oven of 180 degrees (fan) for 40 minutes. For the last 10 minutes, remove the lid so the bread can get a beautiful brown crust. Let the bread cool on a cooling rack – preferably an hour before cutting. This gives the bread time to ‘set’ and gives you a nice, even cut.
PRO IQ SAUTÉ POT 26 cm / 32 cm
• Suitable for induction stove-tops • Stylish glass lid with steel rim • Suitable for metal utensils • Ovenproof up to 260° C
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SCANPAN make uncompromising kitchenware and accessories for all types of kitchens. In addition to our popular nonstick products, SCANPAN’s range includes professional series for commercial kitchens in stainless steel and copper, professional kitchen accessories and kitchen knives, and more. All of the products are developed to give our customers the best kitchen experience. To ensure the highest quality, user friendliness and modern design that customers around the world expect from SCANPAN, we are constantly developing new ideas in cooperation with our global partners, many of whom are professional chefs. The goal is to design new kitchenware that are innovative in terms of functionality, design and durability.
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