ingredients

500g	QUINOA BREAD 50
500g	Wheat Flour, Type 550
20g	BAKING POWDER
300g	Butter, soft
550g	Water

processing

Mix all ingredients.

 

Mixing time: (spiral mixer)

3 min. slow + 3 min. fast

Cover the dough and give at least 30 minutes rest in the refrigerator. Ideally over night.

After the resting time, roll the dough on approx. 2 – 3 mm on the dough sheeter and cut in 4.5 x 4.5cm. Moisten the surface and decorate e.g. with polenta, seeds or spices and place on trays prepared with baking paper.

Baking temperature:	approx. 160°C
Baking time:	approx. 25 minutes