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Our heart health can only benefit from the addition of nutritional QUINOA seeds. Oats, flaxseed and honey blend perfectly into this delectable artisan style bread. Note: This bread needs a 3 hour rising period plus a 45 minute baking time.
Yields 2 loaves: 5-1/2 x 8-1/2 inch
For a dedicated post refer to:
https://www.foodessa.com/2019/01/artisan-style-seed-breads-3-recipes.html
Raciónes: 2 loaves
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Ingredientes
- . 2 cups cooked, Red Quinoa*, loose packed, room temperature
- . > DRY MIX:
- . 3-3/4 cups All-Purpose flour
- . 1 cup quick cooking Oats
- . 2 Tbsps. ground flaxseed (or chia seed)
- . 1-1/2 tsps. sea salt
- .
- . > WET MIX:
- . 1 cup warm water (~95F)
- . 2 tsps. active dry 'traditional' yeast
- .
- . 1/8 cup grapeseed oil
- . 1/8 cup e.v. olive oil
- . 1/2 cup mild Honey
- . 1 Tbsp. Dijon mustard
- .
- . * Rule of thumb: a scant 1/2 cup of uncooked Quinoa renders about 2 cups cooked and loosely packed. Cooking method: Thoroughly rinse the Quinoa and drain. Then, in a small saucepan, boil 1-1/2 cups of water. Add in the Quinoa seeds. When there is a surface boil, lower the heat to LOW-MEDIUM and cook for 12 minutes. The water will have mostly evaporated by now. Shut the heat. Cover and let it rest for 10 minutes. Then, fluff with a fork. Let it come to room temperature or refrigerate if making recipe later.
Direcciones
- . Note: This bread can also be mixed by hand within a very large bowl.
- . > DRY MIX: In a stand mixer with its dough hook, place all the DRY ingredients. Set aside.
- . > WET MIX: Yeast liquid: In a medium sized measuring cup, pour the warm water (~95F) and whisk in the yeast. Cover with plastic and let it activate for 10 minutes. In another container, measure out the remaining wet ingredients. Set Aside.
- . > ASSEMBLY: Back to the stand mixer, add in the Quinoa and start whirling at a moderate speed (#2 for most machines). Then, as the machine whirls, slowly pour in the WET mix finishing with the yeast liquid. Whirl for about 2 minutes as the dough releases itself from the walls of the bowl and starts coming together into a rather smooth and elastic dough.
- . PROOFING DOUGH: Place the dough into a generously oiled large bowl. Then, cover with a tight plastic wrap and a cloth for 1 hour in a draft free zone.
- . Meanwhile: Lightly grease the two loaf pans and place a parchment paper fitting on the longest part of the pan with an overhang. Set aside.
- . After the initial rising has passed, the dough will have doubled. Punch it down to release its gas. Divide the dough in two and shape the units to fit the prepared pans. Flatten lightly to fill the edges. Set them aside in a draft-free area. Cover each pan with a lightly oiled plastic and then cover both pans with a cloth for a period of another 2 hours to have the dough rise once more. Set them on the surface of a closed stove top during this time.
- . Meanwhile, about 30 minutes before the rising time is up, start pre-heating the oven at 350F and position the rack in the middle of the oven.
- . When the dough has doubled in bulk, remove the plastics and place the breads to BAKE for 50 minutes. Afterwards, allow the breads to cool in the pans for 15 minutes before removing them to a rack to properly cool at room temperature before slicing. Tip: this bread slices much better after hours of cooling down.
- . Happy baking from Claudia's Kitchen...Foodessa.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 2 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
