FOR THE LOVE OF GOOD F

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SCANPAN

Wonderful bread in a pot

Wonderful bread in a pot

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TIPS!It’s hard to resist sampling your alluring, freshly baked bread as it cools on the rack. But do not give in! It is important to let the bread cool on a wire rack, or it will not be moist and soft. Wait until the bread has cooled completely to room temperature! Bread has not fi nished baking until it has cooled – the crust must develop its crispness and the moisture in the middle of the bread must have time to spread out.

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Heavenly bread with pecans Ingredients: ½ litre lukewarm water50 g yeast½ dl (0,2 cup) peanut butter4 tsp salt50 g oats½ dl (0,2 cup) cocoa½ dl (0,2 cup) sweet chilli sauce50 g walnuts or pecans400 g wheat fl our400 g durum wheat fl our

In a bowl, dissolve the yeast in the water – make sureit has completely dissolved in the water and then addthe remaining ingredients. Mix in a mixer at high speedfor approx. 10 minutes.

Place in a greased baking pan (39 x 27cm / 5 ltr) and sprinkle the top with fl our. Cover dough with cling fi lmor 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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TIPS!This bread can be enjoyed as a starter, snack or tapas. If there are leftovers, it is also perfect for cutting into croutons and toasting in olive oil with garlic or herbs.

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Exquisitedipping breadwith sea saltIngredients: 4 dl (1,6 cups) lukewarm water50 g yeast½ dl (0,2 cup) beer½ dl (0,2 sup) plain yogurt3 tsp sea salt½ kg Manitoba fl our(can be replaced with durum fl our 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.

IQ POTS 3.2 litres / 4.8 litres / 6.5 litres

• Specially designed induction base • Optimal heat distribution • Withstands metal utensils • Ovenproof up to 260°C (500°F), including lid

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TIPS!Start by adding a little oil or your favourite pesto to the bottom of the heated pot. Then, spread sliced onion rings evenly across the bottom of the pot and tip the dough into the hot pot. Cover with lid and place in the oven.

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“Manly” breadwith loveIngredients: ½ litre lukewarm water50 g yeast50 g butterbrowned in a saucepan4 tsp salt¼ dl (0,1 cup) honey50 g pitted dates, sliced coarsely375 g durum fl our400 g wheat fl our

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 ensurea crisp crust.Cool the bread on a wire rack before cutting.

PROFESSIONAL POTS 2 litre / 3 litre / 4 litre / 6 litre

• 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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TIPS!Malt fl our will cause your bread to rise more. There are two types of malt fl our: roasted malt fl our is completely dark brown, while fi nely ground malt fl our is much lighter. The fi nely ground malt fl our still has some of the bitterness, but not as much as the roasted malt fl our.

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Soft Danishbread witha kickIngredients: 2.5 dl (1 cup) lukewarm water2.5 dl (1cup) buttermilk25 g yeast2 tsp salt250 g rye fl our250 g bolted fl our200 g wheat fl our50 g sunfl ower seeds or walnuts1 tbsp sugar½ dl (0,2 cup) malt fl our 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 fl our, bolted fl our, sunfl ower seeds (or walnuts) and rye fl ower. 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. Brush 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 3 litre / 4 litre / 6 litre

• 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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The knifeto the crisp crust

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TIPS!See moreof SCANPANsquality products onwww.scanpan.eu

CLASSIC KNIVES:Modern cookware is put to the test in today’s kitchens. It has towithstand everyday wear and tear, it has to be safe to use and ithas to be functional.

Classic knives are made of high carbon and feature a professional ground edge for optimum cutting performance. The oval handle is shaped in an ergonomic arch. Every knife in the Classic knife series is tested individually for hardness according to theRockwell method before it is approved.

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TIPS!The bread will sound hollow when you tap on it when it is fully baked. If you are uncertain whether the bread is fi nished, you can measure the temperature with a meat thermometer. The temperature must be 98˚C (210˚F) for coarse bread.

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Coarse breadwith a feminine touch & fl ax seedIngredients:½ litre (2 cups) lukewarm water50 g yeast4 tsp salt½ tbsp sugar50 g melted butter250 g spelt fl our

Dissolve the yeast completely in the water and thenadd the remaining ingredients. Mix in a mixer for approx.5 minutes on medium speed. Cover the bowl with cling fi lm or a damp cloth and allow to rise in a warm placefor 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 fl ax seeds (and toasted fl our, 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

500 g wheat fl our40 g sesame seeds50 g sunfl ower seeds50 g oatsGarnish:40 g fl ax seed.

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TIPS!There can be great differences in the moisture content of fl our from bag to bag. Always reserve ¼ of the fl our, as you may not need to use as much fl our as listed in the recipe. Add only as much fl our as it takes to be able to knead the dough thoroughly – this will help prevent dull and dry bread.

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Provincialmarket bread“c’est la vie”Ingredients:½ litre lukewarm water½ dl (0,2 cup) pesto (use yourfavourite pesto)½ dl (0,2 cup) tomato pesto1 dl (0,4 cup) pitted black oliveschopped into smaller pieces½ clove grated garlic3 tsp salt

Dissolve the yeast in the water and then add the remaining ingredients. Mix dough thoroughly in a mixer – approx5 minutes on medium speed – until the dough no longer sticks to the edge of the bowl. Cover the bowl and allowto 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 POTS,SQUARE 28x28 CM

or 2 litre / 3 litre / 4 litre / 6 litre • Designed for ceramic and gas stoves • Optimal heat distribution• Ovenproof up to 260°C (500°F),

including lid• Hand-cast at factory in Denmark

50 g yeast½ dl (0,2 cup) sun-dried tomatoes cut in strips(or smaller pieces)¼ dl (0,1 cup) sugar425 g wheat fl our425 g durum fl our

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Did you know?Øland Wheat is one of the few original varieties of wheat that stems from ancient Nordic times. Bread made from Øland Wheat has a pronounced sweetness and depth of fl avour.

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Spring wheatpot 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 fl our can be used as a substitute)

Add the water to a large bowl and stir in the yeast until dissolved. Stir in the honey. Mix the three types of fl ourand 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. Briefl y 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 witha 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.

PROFESSIONAL POTS 3 litre / 4 litre / 6 litre

• 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

1 dl (0,4 cups) whole grain Spring wheat (whole wheat fl our can be usedas a substitute) 8 dl wheat fl our

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TIPS!This dough can also be used for bread rolls.Make the dough according to the instructions. After the dough has risen, scrape it down the sides of the bowl.Using two medium spoons, place small balls of dough on a baking sheet lined with baking paper. You can dip the spoons in hot water after placing each roll on the baking sheet to keep the dough from sticking to the spoons. The dough will yield 10-12 rolls. Place the rolls in a cold oven. Set the oven to 200°C (390°F) and bake for about 40 minutes.

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Slow risepot bread Ingredients:5 g yeast 1 tbsp salt 1/2 litre cold water

Crumble the yeast into a 5 litre bowl – add salt and water and stir until the yeast is dissolved. Add all of the fl our and stir until the fl our is wet – the dough should be sticky. Allow to rise at room temperature for 8-12 hours.

Scrap the dough down the sides of the bowl and stir a little. Spread out a tea towel and place ½ cup wheat fl our in the middle – spread out the fl our in a circle with a diameter of about 27 cm. Turn the dough from the bowl onto the fl our and wrap the tea towel lightly around the bread.

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 carefully pour the dough into the pot. Cover the pot with a lid and return to the oven. Bake for 25 minutes with the lid and then 15 minutes without the lid. When the bread is fi nished, tip it carefully onto the tea towel and wrap. Let the bread rest for at least an hour before slicing.

CTX POTS 3,5 litre / 4,8 litre / 6,5 litre

• 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

625 g fl our (mix as desired– a very good mixture is 125 g rye fl our and 500 g wheat fl our)

SCANPAN make uncompromisingkitchenware and accessories for all types

of kitchens. In addition to our popular non-stick 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 termsof functionality, design and durability.