Quinoa raisin bread

Details

20 min

60 min

60 min

Ellen
(BerlinKitchen)

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

Details

20 min

60 min

Ellen
(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

Details

20 min

60 min

Ellen
(BerlinKitchen)

Rapunzel Products

Quinoa white HAND IN HAND

Raisins project

Dry yeast

Cristallino cane sugar HAND IN HAND

Atlantic sea salt fine