The present invention discloses a malleable mass of dough comprising: (a) dry material said dry material comprises flour and, (b) a liquid component said liquid component comprising liquid essentially originating from fresh whole Wolffia genus plant added to said dry material during the kneading process said liquid component extractable from said fresh whole plant during the plant disruptive dough kneading process. The present invention further discloses methods for preparing the aforementioned malleable mass of dough.