Cranberry rolls with three kinds of quinoa

Ingredients for 1 servings:

• 350 g spelt flour type 630
• 25 g wheat flour type 1050
• 6 g raw cane sugar
• ¾ tsp salt
• 18 g fresh yeast
• 160 ml milk, lukewarm
• 25 g margarine
• 55 g cranberries
• 15 g quinoa, three kinds
• Milk for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 35 minutes

Rinse the quinoa once with hot water and let it drain in a fine sieve. Cut the cranberries in half and toss with a pinch of flour. Now mix all the ingredients together and knead into a smooth yeast dough for approx. 5-8 minutes. Form the dough into a log, cut off 7 pieces and shape them into rolls. Place the rolls in a round springform pan with a rim that has been lined with baking paper. Now put the dough pieces in the fridge for 5 hours. Then take the rolls out of the fridge and let them rest at room temperature for another 45 minutes. In the meantime, preheat the oven to 180°C. Brush the rolls with a little milk and bake for approx. 20 minutes until golden brown.