Moist Wholemeal Quinoa and Spelled Bread with Cream Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 4 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g quinoa
- 450 ml water
- 300 g wholemeal spelled flour
- 300 g spelled flour type 630
- 2 teaspoons salt
- 0.5 teaspoon ½ sugar
- 1 ½ bag dry yeast
- 2 tablespoon, heaped flaxseed
- 2 tablespoon, heaped sesame seeds
- 60 g spelled flakes, coarse, or oat flakes
- 100 g cream cheese
Print Recipe
Pin Recipe Instructions
- Mix the dry ingredients, cook the quinoa with water for about 20 minutes until it is swollen, stir in the cream cheese, then knead with the dry ingredients to form a smooth dough. Let rise in a tupper bowl with a lid until the batter has doubled. Then knead again.
- Let the formed dough rise again in a lightly floured proving basket covered with a clean tea towel.
- Then bake in the preheated oven at 210 ° C top / bottom heat for 10 minutes, placing a refractory bowl with water in the bottom of the oven. After 10 minutes switch down to 180 ° C. Open the oven briefly so that the water vapor can escape. Bake for about 50 minutes until the bread sounds hollow on the underside when you tap it.
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