Two-tone Quinoa Bundt Bread | Quinoa Flour

Quinoa Flour is a special ingredient, with an intense flavour and a characteristic grey-green colour. Rich in precious nutrients and naturally gluten-free, quinoa is highly appreciated by those who follow a healthy eating style. Ruggeri Quinoa Flour is ideal for slightly unusual desserts , but also savoury recipes with an ethnic flavour . Discover the recipe from "Ricette Pausa Pranzo" for a sweet bread loaf with an intense flavour!

Recipe

• Servings: for 1 plumcake mould (28×10 cm)
• Preparation time: 20 min
• Rising time: 4 h
• Cooking time: 35 min

Ingredients for bread

• 150 gr milk
• 60 gr water
• 10 g brewer's yeast
• 50 g butter
• 50 g sugar
• 400 gr Ruggeri Stone Ground Soft Wheat Flour
• 50 gr Ruggeri Quinoa Flour
• 15 g bitter cocoa
• milk for brushing (to taste)
• cocoa stars (optional)

Procedure

• Combine in a bowl:
  • 10 g brewer's yeast
  • 150 g whole milk (warm if possible)
  • 60 gr water
• After mixing add:
  • 400 g Ruggeri soft wheat flour
  • 25 gr Ruggeri quinoa flour
  • 50 g butter in pieces
  • 50 g sugar
• Transfer everything onto a pastry board and knead well until you obtain an elastic dough.
• Divide the dough in half: slowly add the bitter cocoa to one half, and the remaining quinoa flour (25 g) to the other.
• Leave to rise for 3 hours (or until doubled in size), then roll out the two doughs (like two separate rectangles).
• Brush the cocoa dough with milk and apply cocoa stars (optional).
• Place the second dough on top and brush it with milk.
• Roll it up from the long side and place it in the floured plum cake mould.
• Apply the cocoa nibs (optional) on top and let rise with a cloth on top for 1 hour.
• Cook in a hot oven at 180°C – static for 35 minutes.

Recipe from " Lunch Break Recipes "