Quinuabrød

Ingredients for Quinuabrød

Instructions for Quinuabrød

To prepare the Quinuabrød recipe, please follow these instructions:

Day 1: Yogurt/vand or Molkosan and water mixed together and the yeast is mixed in it. Add syrup/honey and then quinua flour. Fordejen allow to stand at room temperature overnight, however not exceeding 12 hours.

Day 2: Next day stir salt, oil and the rest of the flour in the dough. It is stirred well and make into two molds that are greased with butter or margarine. The molds are at 1.5 l and best in stainless steel. Let loaves raise approximately 2 cm up which can last from 1 to 2 hours. Bake for approximately 1 hour at 200 gr. C to a core temperature of approx. 95 Gr. c. If you do not want to use yeast, used a teaspoon of sourdough or bageferment instead of fordejen.

The bread is very delicious and has a nice skærbarhed, but it is important that the dough has a soft consistency approximately like oatmeal. Provides two bread á approx 1000 g