* Exported from MasterCook *
Bread, Honey Quinoa
Recipe By :Marian Blazes
Serving Size : 11 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Posted
Amount Measure Ingredient -- Preparation Method
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1 cup quinoa -- uncooked
2 cups water -- for cooking quinoa
1/4 cup oatmeal
1/4 cup water -- for cooking oatmeal
1/4 cup milk
3/4 cup water -- warm
2 teaspoons yeast
1/3 cup honey
1/4 cup vegetable oil
3 tablespoons powdered milk
2 tablespoons sourdough starter -- optional
2 1/2 cups bread flour -- to 3 cups
1 cup whole wheat flour
2 tablespoons quinoa -- to sprinkle on top of loaf
Cook the quinoa in 2 cups of water for 10 to 15 minutes, until the
water is absorbed. Cool to room temperature.
Cook the oatmeal in 1/4 cup water and 1/4 cup milk until the liquid
is absorbed. Cool to room temperature.
Place 3/4 cup warm water in a large bowl or bowl of a stand mixer and
sprinkle the yeast over the water. Let the yeast rest for 5 minutes.
Stir the honey, vegetable oil, powdered milk and sourdough starter
(if using) into the yeast mixture with a wooden spoon or with a dough
hook on low speed.
Add 1 cup of the bread flour and the salt and stir well. Add the
cooked quinoa and oatmeal and stir. Add the whole wheat flour and one
cup more of the bread flour and stir.
When the dough starts to get stiff, turn it out onto a floured
surface and begin to knead. If you are using a stand mixer, continue
to knead with the dough hook.
Keep adding flour and kneading until the dough is smooth and elastic,
about 5 minutes with a mixer or 10 to 15 minutes by hand. The dough
should feel slightly sticky but should not be wet and slack. You
should be able to form it into a ball that holds its shape.
Lightly oil a large bowl with a vegetable oil and place the dough
into the bowl, turning to coat it lightly with the oil. Cover loosely
with plastic wrap.
Let the dough rise in a warm spot until it doubles in size, about 2 hours.
Oil a large loaf pan, 11 x 16 inches.
Punch down the dough and shape it into a ball. Pat and flatten into
an oval shape about the length of the bread pan. Fold the long sides
in and tuck them underneath as you place the bread into the pan, so
the top surface of the bread is smooth and without seams.
Brush the top of the loaf very lightly with water and sprinkle with
quinoa seeds. Let the dough rise in a warm place until it has almost
doubled in size.
Preheat the oven to 400F. When the oven is hot, place the bread in
the center of the oven. Throw a handful of ice cubes into the bottom
of the oven to create steam.
Bake for 30 minutes. Cover the bread loosely with foil if the top is
getting too brown and bake for 15 minutes more. Bread should sound
hollow when tapped.
Cool the bread in the pan for 15 minutes, then remove and allow to
cool completely.
S(Internet address):
"https://www.thespruceeats.com/honey-quinoa-bread-pan-de-quinoa-y-miel-3029345";
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Per Serving (excluding unknown items): 313 Calories; 8g Fat (21.5%
calories from fat); 9g Protein; 54g Carbohydrate; 3g Dietary Fiber;
3mg Cholesterol; 18mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0819