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WHOLE WHEAT QUINOA BREAD

May 10, 2017 0 comments
WHOLE WHEAT QUINOA BREAD

Quinoa contributes a delicious, delicate and subtle nutty flavor to the bread. Its fluffy characteristic when cooked makes the loaf fluffy and tender.It is rich in fiber, protein, iron, manganese, magnesium, potassium, phosphorus, copper, zinc, folate, vitamins B1, B2and B6. Quinoa makes not only delicious but nutritious bread as well.

 

KEY TOOLS/EQUIPMENT: 

  • Oven – preheat to 350°F
  • Digital kitchen scale
  • Saucepan
  • 8 ½ x 4 ½ baking pan – greased
  • Medium glass bowl
  • Large glass bowl – lightly greased

 

  

WHOLE WHEAT QUINOA BREAD:

  • Servings: 3
  • Cooking Time: 30M
  • Difficulty: Easy 

 

INGREDIENTS: (All measurements are by weight except TBS and tsp.)

QUINOA:

  • 3 oz uncooked quinoa, rinsed
  • 9 oz water

DOUGH:

  • 9 oz bread flour
  • 9 oz whole-wheat flour
  • 2¼ tsps instant or rapid-rise yeast
  • 2 tsps salt
  • 9 oz whole milk
  • 3 oz water
  • 2 oz honey
  • 2 oz vegetable oil

EGGWASH:

  • 1 large egg, lightly beaten
  • 1 TBS water

       

      DIRECTIONS:

      STEP 1:

      QUINOA: Mix quinoa and water in a saucepan, simmer and cover. Cook for 10-12 minutes over low heat. Take the pan off the heat, remove the lid and stir. Let sit to cool slightly and water is completely absorbed for 10-20 minutes.

      STEP 2:

      DOUGH: Whisk bread flour, whole-wheat flour, yeast and salt in the stand mixer bowl. Whisk milk, honey, oil and water in a medium glass bowl. On low speed, mix the ingredients altogether by adding wet ingredients slowly into the flour mixture until cohesive, about 2 minutes. Scrape down bowl as needed.

      STEP 3:

      Knead on medium-low until dough is smooth and elastic and slightly sticky for about 6 minutes. Reduce speed to low and while the mixer is still running add cooked quinoa slowly until fully incorporated for about 3 minutes.

      STEP 4:

      Transfer the dough to a lightly floured kneading board. Knead by hand using stretch and fold method for 30 seconds until quinoa is fully distributed and dough is smooth and forms into a ball.

      STEP 5:

      Place the dough in a large glass bowl seam side down. Cover with plastic wrap. Let rise for 1 ½ to 2 hours or until double its size. Press down dough to deflate and remove large air bubbles.

      STEP 6:

      Press the dough into a rectangle that can fit its width in a 8 ½ by 4 ½ inch loaf pan. Roll the rectangular dough into a cylinder and pinch seam closed.

      STEP 7:

      Place in a lightly greased loaf pan, cover with plastic wrap and let rise for 1 to 1 ½ hours or until loaf reaches the tip of the pan. Gently brush the surface of the loaf with egg wash.

      STEP 8:

      Bake at 350°F for 30 to 35 minutes or until golden brown in color. Remove the pan from the oven, gently turns the loaf out onto a cooling rack.

       


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