Quinoa Bread
1.
Prepare quinoa. Put the quinoa in a milk pan, wash and soak for half an hour.
2.
Add 60 grams of fresh milk and 20 grams of flour, and mix well.
3.
Boil on low heat.
4.
Stir constantly to avoid slurping off. Let the boiled batter cool as a soup.
5.
Put 250 grams of flour, eggs, salt and sugar into a cooking bowl, add soup and milk, and mix until there is no dry powder.
6.
Put the dough into the bread machine and start a dough mixing program.
7.
Start the second kneading program, 5 minutes before the end, add dry yeast. Put the mixed dough into the fresh-keeping box and put it in the refrigerator to ferment for 20 hours.
8.
The dough rises to twice its size.
9.
Take out the dough, return to temperature and exhaust.
10.
Divide into several parts. Round and relax for 15 minutes.
11.
Take a portion of the dough and roll it out.
12.
Roll up from a section.
13.
Into an olive shape.
14.
Put the yard into the baking tray, and use a sharp knife to make a few cuts on the raw bread embryo.
15.
Ferment in a warm place until the bread embryo volume is obviously enlarged. Brush with egg wash.
16.
Sprinkle with coconut flour.
17.
Preheat the oven. Heat the oven up and down at 175 degrees, middle level, and bake for 25 minutes.
The toasted bread is allowed to cool and bagged for storage.
