1. After washing the quinoa, add quinoa-free water
2. After the pot is boiled, steam on the pot for 15 minutes
3. Add all the ingredients to the bread bucket
4. Start the kneading program, knead the dough to a glutenous state, and ferment to 2 times its size
5. After the fermented dough is exhausted, it is divided into three parts and proofed for 15 minutes
6. The proofed dough is kneaded into a spindle shape
7. Set the oven to fermentation mode, put a bowl of hot water in the oven to ensure humidity
8. After 40 minutes of fermentation, use a sharp knife to cut lines on the surface of the dough and sift some flour for decoration, then put it in a preheated oven at 180℃ and bake for 15 minutes.
Tips:1. The dough does not need to be kneaded to the state of the glove film, as long as the tendons are formed.
2. The shape of the bread can be chosen according to your own preferences, and it can be long or round.
