Details
20 min
60 min
60 min
(BerlinKitchen)
Method
Grind the quinoa finely.
Mix the yeast with the lukewarm, lightly salted milk. Mix the eggs, salt, butter, and sugar together and add to the yeast-milk mixture.
Add the raisins, quinoa, and wheat flour and knead. Let the dough rise for about 1 hour. Then knead again.
Put the dough in a greased loaf pan and brush with milk. Bake at 180 ° C for about 50-60 minutes.
Ingredients
- 100 g Rapunzel quinoa
- 1-2 pckg. Rapunzel Dry yeast
- 200 ml warm milk
or plant milk - 2 eggs
- ½ tsp Rapunzel Atlantic sea salt fine
- 30 g butter
or margarine - 2 tbs Rapunzel Cristallino cane sugar
- 200 g Rapunzel raisins
- 500 g wheat flour
