Juicy quinoa spelt wholemeal bread with cream cheese

Ingredients for 1 servings:

• 150g quinoa
• 450 ml water
• 300 g wholemeal spelt flour
• 300 g spelt flour type 630
• 2 tsp salt
• ½ tsp sugar
• 1 ½ sachets of dry yeast
• 2 tbsp, heaped flaxseed
• 2 tbsp, heaped sesame seeds
• 60 g spelt flakes, coarse, or oat flakes
• 100 g cream cheese

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 20 minutes

Cream cheese inside instead of on top

Mix the dry ingredients, cook the quinoa with water for about 20 minutes until it has swollen, stir in the cream cheese, then knead with the dry ingredients until you have a smooth dough. Let it rise in a Tupperware bowl with a lid until the dough has doubled in size. Then knead again. Let the shaped dough rise again in a lightly floured proving basket covered with a clean tea towel. Then bake in a preheated oven at 210°C (top/bottom heat) for 10 minutes, placing a heatproof bowl of water at the bottom of the oven. After 10 minutes, reduce the heat to 180°C. Open the oven briefly to allow the steam to escape. Bake for about 50 minutes, until the bread sounds hollow when tapped on the bottom.