Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 400 g wheat flour (whole rain)
- 150 g quinoa, finely round
- 1 cube yeast
- 15 g salt
- 250 ml water, lukewarm
- 100 ml water, lukewarm
- 3 tablespoon sunflower seeds
- 3 tablespoon pumpkin seeds
- Pumpkin seeds, sunflower seeds, sesame seeds for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix both types of flour in a bowl and make a well. Mix the crumbled yeast, 100 ml water and a little flour in the well. Cover the bowl with a cloth and let stand for 20 minutes. Add the salt and 250 ml of water and knead slowly with the hand mixer for at least 5 minutes and knead briefly at the highest level. Finally add the seeds.
- Pour the batter into a greased baking pan and sprinkle with pumpkin seeds, sunflower seeds and sesame seeds. Cover and let stand for 30 minutes.
- Bake in the preheated oven at 250 ° on the second rack from the bottom for 15 minutes, turn the heat down to 180 ° and bake for another 20 - 25 minutes.
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