Olive-oiled quinoa bread

By VicentaLakin

Olive-oiled quinoa bread

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Steps for Olive-oiled quinoa bread

  • 1
    The yeast is dissolved in warm water, fermented in a warm place with flour and sugar, and surfaced as beehives. It's been about two hours。
  • 2
    The fermented yeast was mixed with all the raw materials of the main noodle, except olive oil, and placed into the bread-crumbs of the lasagna for 20 minutes。
  • 3
    It was then taken out and added to the olive oil, which was completely rubbed in by hand and put back in the bread machine for 20 minutes。
  • 4
    Finally, walnuts and steamed quinoa are rubbed for 10 minutes。
  • 5
    The basic fermentation is double。
  • 6
    The fermented pasta need not be loosed, divided into nine equals, and each of them shall be in a circular strip。
  • 7
    Wrecks the growth strips two to three times, and places the interface pairs in the circle。
  • 8
    The rolled bread is placed in a square dish with olive oil and fermented last, twice as big。
  • 9
    The oven will be baked at 180 degrees for 25 minutes, and an olive oil will be painted on the face of the bread as soon as it is released。

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