Summary

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

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Instructions

1. 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.
2. Let the formed dough rise again in a lightly floured proving basket covered with a clean tea towel.
3. 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.