• 1 cup (125 g) farine √† pain
  • 1/2< /span> cup (60 g) farine de bl√© entier
  • < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-1">2 cuill√®res √† caf√© < span class="wprm -recipe-ingredientname">Quinoa grossi√®rement moulu
  • 2 cuill√®res √† caf√© gluten de bl√© vital
  • 2 cuill√®res √† th√© just de lemon
  • zeste d’1 citron moyen
  • 4 cuill√®re √† soupe sucre brut
  • 1/ 2 cuill√®re √† caf√© < span class="wprm-recipe-ingredient-unit-system wprm-recipe-ingredient-unit-system-2">(0.5 cuill√®re √† th√©) sel
  • 1 cuill√®re √† soupe (1 Cuill√®re √† soupe) Huile de canola ou beurre v√©g√©talien
  • environ une tasse d’ eau
  • 1.5 cuill√®res √† th√© leverure √† lev√©e rapide
  • Preparation

  • Heat 1/2 cup (250 ml) water, add sugar and yeast. Let stand 10 minutes or until foamy.
  • Add quinoa flour or coarsely ground quinoa, 3/4 cup Bread flour, whole wheat flour, salt, zest, lemon juice, oil and knead for 5-6 minutes.
  • Add more hot water or bread flour, to obtain a soft dough that is not too sticky.
  • Putting the dough in a well-oiled container can double in size. me. Spray the top of the dough with water and cover with a thick towel.
  • Leave the dough to rise for 1.5 hours.
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  • < div class="wprm -recipe -instruction" -text" style="margin-bottom: 5px" ;="">Knead the dough with a little flour and form into 2 rectangular shapes, 2.5 cm thick.
  • Mist with water Sprinkle a few poppy seeds on top (optional) little then spritz with an oil spray Cover the molds with a towel and set aside for 45 minutes let go
  • Bake at 365¬įF for 25-30 minutes.
  • Remove from the pan and before the Let the slices cool down! These sweet and refreshing minis are going to Susan’s Weekly YeastSpotting!
  • Share With Your Friends!!

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