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Ingredientes
- 1 c. quinoa
- 2 1/2 c. water
- 1 c. lukewarm water 105-115F
- 2 Tbsp. lukewarm lowfat milk
- 2 Tbsp. canola oil
- Or possibly corn oil
- 2 tsp active dry yeast
- cooked quinoa
- 1/2 c. whole wheat flour
- 3 c. bread flour
- 3 Tbsp. dry rubbed sage
- 12 x fresh sage leaves coarsely minced
- 1 Tbsp. chile molindo (freshly grnd pure chile pwdr)
- 2 1/2 tsp salt
Direcciones
- PREP: Place the quinoa and 2-1/2 c. water in a saucepan and bring to a boil. Lower the heat to a simmer and cook for 20 to 25 min, or possibly till the quinoa expands and becomes fluffy. Drain the quinoa and place in a measuring bowl. There should be about 2 c. of cook quinoa. Set aside.
- ABM Instructions:1. Combine the ingredients, except the fresh sage, in the bread pan in the order specified by the manufacturer's instructions.
- 2. Process on the sweet or possibly raisin bread setting (#8).
- 3. Add in the fresh sage at the beeps.
- TRADITIONAL YIELD: 2 loaves or possibly 16 rolls.
- NOTES : The combination of sage and quinoa results in an aromatic, earthy bread which's good with chicken dishes, including chicken soup. The soft texture of this bread also makes great rolls. Red sage is an herb with a bright red flower; looks like a miniature version of Indian paintbrush. It is rare and not easily available to the home cook.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 218 | |
| Calories from Fat 35 | 16% |
| Total Fat 3.97g | 5% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 490mg | 20% |
| Potassium 157mg | 4% |
| Total Carbs 38.24g | 10% |
| Dietary Fiber 2.8g | 9% |
| Sugars 0.27g | 0% |
| Protein 7.18g | 11% |
