Steps

• which we will make strictly without sugar and homemade. Grate the orange and lemon zest, and mix them with 1 teaspoon of stevia or 2 of erythritol, add a packet of vanillin, and mix.

  Transfer to a bowl and set aside

  

• Dissolve the yeast in warm water, and pour it into the stand mixer bowl. Add the sifted flour and mix until you get a smooth and homogeneous mixture.

  You can also do this in a bowl.
  Let the dough rise covered for about 45 minutes.

  

• After the time has passed, restart the stand mixer, and add to the starter, previously made, the eggs and the other yeast dissolved in a tablespoon of water and wait for them to be well incorporated while turning, then add the stevia, the sifted type 1 flour, then the extra virgin olive oil, the powdered vanillin, the lemon zest, a pinch of salt, and let the dough work for another 5 minutes.

  Let the dough rise for about 2.5-3 hours or until it doubles

  

• In the meantime, soak the raisins for 30 minutes, so it sheds some of the contained sugar, then squeeze and dry it.

  

• Once the dough has risen, add the raisins, and the previously prepared aromas, and knead again.

  Now transfer the dough to the work surface and shape it with a spatula. That is, fold it trying to give an increasingly round shape to the dough, it helps to incorporate air and make it soft.
  

  

• The hardest part is done, now just transfer the dough
  into a 2.2 lbs panettone mold, or 2 half-pound ones, and let it rise for another 3 hours until it overflows from the mold edges.
  

  

• Then turn on the oven to 347°F static, and get a razor or a cutter or a smooth-bladed knife and make cross cuts on the panettone, it not only serves as a shape but helps with rising.

  

• At the highest part of the oven, place a rack right against the element, which I’ll tell you what it’s for later. Once the temperature reaches 347°F, bake the panettone and cook it for 55 minutes, but…

• As soon as you see the panettone starts to color after the first 15 minutes, on the rack I told you to place high in the oven, put an aluminum foil over it to shield the panettone from getting too ‘bronzed’.

  If you don’t want to use aluminum, you can place the oven tray instead of the rack.

• After 55 minutes of baking, do the classic toothpick test and check that the Whole Wheat Panettone without Sugar and Lactose is dry inside. If it is, remove it from the oven.
  Once removed, pierce the base of the panettone with the panettone skewer and flip it upside down, keeping it suspended in the air.

  

• When the Whole Wheat Panettone without Sugar and Lactose is cold, gently remove the skewers and store it in a food bag to keep it from drying out.

  Here is our Whole Wheat Panettone without Sugar and Lactose ready and fragrant. Happy Holidays.

  

• Let’s make the aromas:

  Put the organic orange and lemon zest in the bowl with 1 teaspoon of stevia or 2 of erythritol, add a packet of vanillin, and chop for 12 sec speed 10. Collect with the spatula, transfer to a bowl, and set aside.

  

• Dissolve the yeast in the bowl with warm water, 3 min at 98°F speed 2

  Add the sifted flour, 3 min. knead
  Let the dough rise in the covered bowl for about 45 minutes.

  

• After the time has passed, add the eggs to the starter, and restart the Bimby at kneading speed without the measuring cup and wait for them to be well incorporated while turning,

  

• then add the stevia, the sifted type 1 flour, and always with the Bimby in knead mode pour the extra virgin olive oil, the powdered vanillin, the lemon zest, a pinch of salt, and let the dough work for another 5 minutes.

  

• Let the dough rise for about 2.5-3 hours or until it doubles

  

• In the meantime, soak the raisins for 30 minutes, so it sheds some of the contained sugar, then squeeze and dry it.

  

• Once the dough has risen, add the raisins, and the previously prepared aromas, and knead again 3 minutes knead.

  

• Now transfer the dough to the work surface and shape it with a spatula. That is, fold it trying to give an increasingly round shape to the dough, it helps to incorporate air and make it soft.

  

• Transfer the dough into a 2.2 lbs panettone mold or 2 half-pound ones, and let it rise for another 3 hours until it overflows from the mold edges.

  

• Turn on the oven to 347°F static, and get a razor or a cutter or a smooth-bladed knife and make cross cuts on the panettone, it not only serves as a shape but helps with rising.

  

• As soon as you see the panettone starts to color after the first 15 minutes, on the rack I told you to place high in the oven, put an aluminum foil over it to shield the panettone from getting too ‘bronzed’.

  If you don’t want to use aluminum, you can place the oven tray instead of the rack.

• After 55 minutes of baking, do the classic toothpick test and check that the Whole Wheat Panettone without Sugar and Lactose is dry inside. If it is, remove it from the oven.
  Once removed, pierce the base of the panettone with the panettone skewer and flip it upside down, keeping it suspended in the air.

  

• When the Whole Wheat Panettone without Sugar and Lactose is cold, gently remove the skewers and store it in a food bag to keep it from drying out.

  Here is our Whole Wheat Panettone without Sugar and Lactose ready and fragrant, made with our friend Bimby. Happy Holidays.