Cakes & pastries

Quinoa raisin bread

Name: Quinoa raisin bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: For 1 loaf
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

Ellen Panescu

80 Min.

For 1 loaf

Info

Perptime 20 Min.
Resttime 60 Min.
Baketime 60 Min.

Ingredients

Portions

100 g Quinoa white
1–2 2 pckg. Rapunzel Dry yeast
200 ml warm milk or plant milk
2 eggs
1 tsp Rapunzel Atlantic sea salt fine
30 g butter or margarine
2 Cristallino cane sugar HIH
200 g Raisins project
500 g wheat flour

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.

USED RAPUNZEL PRODUCTS

Quinoa white

Raisins project

Dry yeast

Cristallino cane sugar HIH