Vegan Spelt Panettone with Sourdough (sugar-free, egg-free and dairy-free)

• 500g baking mould
• Wooden or metal skewers
• Cling film
• Stand mixer (optional, but important).

FIRST DOUGH

• 150 g Type 0 Spelt Flour
• 50 ml Concentrated Grape Juice
• 70 g Sourdough
• 40 ml Regular Apple Juice
• 20 ml Fresh Lemon Juice
• 40 g Non-hydrogenated Vegetable Margarine
• 2 g Fava Bean Flour

SECOND DOUGH

• 80 g Type 0 Spelt Flour
• 20 ml Concentrated Grape Juice
• 10 ml Fresh Lemon Juice
• 35 g Non-hydrogenated Vegetable Margarine
• 60 g Raisins
• 1/2 teaspoon Ground Vanilla
• Zest of one organic orange, grated
• A pinch of sea salt
• A pinch of fava bean flour

FIRST DOUGH

1. I mix the apple juice and lemon juice, dissolve the sourdough and add the flour. I knead well for a few minutes and as soon as the ingredients are combined, I add the softened margarine. I knead again until I obtain a smooth, homogeneous, and elastic dough.

   I then cover the container with cling film and let it rest in a warm place overnight (about 12 hours).

SECOND DOUGH

1. The next day I take the dough and add the required ingredients (excluding the raisins and margarine), working everything well. When it is again smooth and homogeneous, I add the softened margarine and finally the raisins.

   With hands greased with margarine, I place the dough in the baking mould. I put it back in the switched-off oven along with a pot of hot water (50°C) and let it rest for 2 hours. Finally, I bake at 180°C for 10 minutes, then at 170°C for 10 minutes, and finally at 150°C for another 20 minutes.

DRYING

1. This is also an important phase.

   I pierce the panettone at the base with wooden skewers or with special forks at mid-height. I hang it upside down for at least 2 hours. (You can help yourself with two pots.)

• For this recipe, I suggest using a stand mixer.
• The surface of the panettone should be covered with greased baking paper as soon as it starts to become slightly dark (it became so for me after 10 minutes).
• Before baking, it is important to make a cross cut on the surface, brushing it with melted margarine.
• Fava bean flour is used to strengthen the gluten of this flour, which is very weak, but it can also be omitted.
• Concentrated grape juice can be replaced with maple syrup or agave syrup 
• An excellent result is obtained by adding pure vitamin C, just a crumb in the first dough (to give you an idea, 3g is used per quintal of flour!).
• The raisins were intentionally added without softening them (they are sweeter).