Olive Oil Quinoa Walnut Old-fashioned Bread
1.
The yeast is dissolved in warm water, mixed with flour and sugar evenly, fermented in a warm place, and the surface becomes honeycomb. Hu made about two hours.
2.
The fermented starter is mixed with all the raw materials of the main dough except olive oil, and the dough is placed in the bucket of the bread machine and kneaded for 20 minutes.
3.
Then take out the dough, add olive oil and knead the olive oil into the dough by hand. Put it back into the bread machine and continue kneading for 20 minutes.
4.
Finally add walnuts and steamed quinoa and knead for 10 minutes.
5.
Carry out basic fermentation to 2 times the size.
6.
The fermented dough does not need to be loose, divide it into 9 equal parts, and knead each part into round strips.
7.
Fold the long strip in half and twist it two or three times, and fold the joint into the circle.
8.
The rolled bread dough is placed in a square baking pan coated with olive oil, and the final fermentation is carried out until it is twice as large as the original.
9.
Bake in the oven at 180 degrees for 25 minutes, and immediately brush a layer of olive oil on the surface of the bread after it is out of the oven.
