In a bowl, mix the water with the egg whites, add the yeast and Bio XXI Bread Premix flour and mix gently until the flour mixes.
Add the cañahua, flaxseed, sugar, salt, and mix really well.
Add the oil and mix until it is completely integrated into the dough.
On a floured surface, place all the dough and with floured hands (it is very sticky), without kneading a lot, form two long bread loaves.
Place the loaves in a floured bread baking tray, and brush off excess flour with a brush.
Sprinkle the loaves with a little water and sprinkle flaxseeds on top as decoration.
Make diagonal, shallow cuts in the loaves (in case you haven’t got smooth surfaced loaves, do not make the cuts).
Cover with floured Gladwrap film, and leave to rise in a warm place, approx. 18 to 30 minutes until the loaves have double in size.
Remove the Gladwrap film paper and sprinkle water on top of the loaves.
Bake at 160 º C for 30 min and then at 180 º C for the next 20 min or until golden brown.
Ingredients
Directions
In a bowl, mix the water with the egg whites, add the yeast and Bio XXI Bread Premix flour and mix gently until the flour mixes.
Add the cañahua, flaxseed, sugar, salt, and mix really well.
Add the oil and mix until it is completely integrated into the dough.
On a floured surface, place all the dough and with floured hands (it is very sticky), without kneading a lot, form two long bread loaves.
Place the loaves in a floured bread baking tray, and brush off excess flour with a brush.
Sprinkle the loaves with a little water and sprinkle flaxseeds on top as decoration.
Make diagonal, shallow cuts in the loaves (in case you haven’t got smooth surfaced loaves, do not make the cuts).
Cover with floured Gladwrap film, and leave to rise in a warm place, approx. 18 to 30 minutes until the loaves have double in size.
Remove the Gladwrap film paper and sprinkle water on top of the loaves.
Bake at 160 º C for 30 min and then at 180 º C for the next 20 min or until golden brown.
