* Exported from MasterCook *
Bread, Quinoa-Whole Wheat Bread with Raisins
Recipe By :Nanna Rognvaldardottir's Icelandic Food and Cookery
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Low Fat
Amount Measure Ingredient -- Preparation Method
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1/4 cup flax seed
5 tablespoons red quinoa
3 ounces fresh yeast -- crumbled
2 1/2 cups all-purpose flour -- plus more for dusting
3/4 cup whole wheat flour
1 3/4 tablespoons kosher salt
1 tablespoon honey
1/2 cup golden raisins
Heat flax seeds in a 2-qt. saucepan over medium until toasted, 2-3
minutes; transfer to a bowl. Add quinoa to pan; heat over medium
until toasted, 2-3 minutes. Add 1 cup plus 2 tbsp. water; boil.
Reduce heat to medium-low; cook, covered, until water is absorbed and
quinoa is tender, about 25 minutes. Stir in reserved flax seeds; let cool.
Whisk yeast, both flours, and salt in a bowl; transfer to a work
surface and make a large well in the center. Whisk honey and 1 1/2
cups water in a bowl and add to well; using your hands, slowly mix
dry ingredients into honey mixture until a loose, sticky dough forms.
Mix in reserved quinoa mixture and the raisins. Using your hands and
a bench scraper to move dough, knead by pulling and folding dough up
and onto itself, until puffed and airy, 4-5 minutes. Shape dough into
a tight 6" round and drape a damp towel over top; let rest 4 hours.
Lightly dust dough with flour. Knead, by once again pulling and
folding dough up and onto itself to incorporate air, until smooth and
elastic, about 3 minutes. Shape dough into a tight 6" round; transfer
to a lightly dusted baking sheet and chill 1 hour.
Arrange racks in lower and top third of oven; place a pizza stone on
lower rack. Heat oven to 480F. Shape dough round into a 12" long oval
and pinch ends; transfer to a flour-dusted pizza peel. Lightly dust
dough with flour. Use a razor or paring knife to slice a decorative
leaf pattern into top of dough, cutting about 1/4" deep. Use a pastry
brush to brush dough with water. Slide dough onto pizza stone; bake
until bottom of bread is golden brown, about 15 minutes. Transfer
bread to upper rack; bake until bread is cooked through, 15-20
minutes more. Let bread cool completely before serving.
Source:
"saveur.com"
S(Internet address):
"http://www.saveur.com/article/recipes/icelandic-dark-rye-bread";
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Per Serving (excluding unknown items): 240 Calories; 3g Fat (9.2%
calories from fat); 9g Protein; 47g Carbohydrate; 6g Dietary Fiber;
0mg Cholesterol; 996mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.