Baking Sheet Panes

Here's how:

• 1

  Crumble the yeast into a bowl. Heat the milk to 20 °C.

• 2

  Pour a little of the milk over the yeast and stir until it dissolves. Add the rest of the milk and the other ingredients, but set aside a little spelt flour for rolling out the dough.

• 3

  Knead the dough until it feels smooth and pulls away from the sides of the bowl; if not, add a little more flour. Then let it rise for about 40 minutes, covered with a kitchen towel.

• 4

  Line a baking sheet, about 30×40 cm, with parchment paper.

• 5

  Knead the dough on a floured work surface, then use your fingers to spread it out to cover the entire baking sheet.

• 6

  Then use the dough scraper to shape the dough into squares, pressing all the way down. Let it rise for about 30 minutes.

• 7

  Then bake in the lower part of the oven at 225 °C for about 15 minutes, or until the bread is nicely browned.