* Exported from MasterCook *
Bread, Quinoa Date and Nut
Recipe By :King Arthur Baking
Serving Size : 30 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Nuts
Posted
Amount Measure Ingredient -- Preparation Method
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Sponge
1/2 cup sourdough starter -- ripe or discard, (113g)
1 1/4 cups water -- lukewarm, (283g)
2 tablespoons honey -- (43g)
1 cup quinoa flour -- (110g)
1 1/2 teaspoons instant yeast
Dough
2 teaspoons salt
3 1/2 cups Unbleached Bread Flour -- (418g)
2 cups quinoa -- lightly packed, cooked (340g)
1 1/2 cups pecans -- chopped, toasted for best flavor, (170g)
1 cup dates -- chopped, (149g)
It's hard not to love this bread. It's made using two forms of quinoa
- the flour and the cooked grain - which both contribute to its
moist, tender texture and subtle nutty flavor. Meanwhile, pockets of
sweet dates and buttery pecans make it into each bite so that even a
plain slice of this loaf is compelling and appetizing. We also enjoy
serving toasted slices tartine-style, with creamy cheese and salty cured ham.
PREP: 20 mins
BAKE: 35 to 40 mins
TOTAL: 6 hrs
YIELD: 2 loaves
To make the sponge: Combine all the ingredients and mix until smooth.
Cover the sponge, and let it sit for 1 to 2 hours, or until it's very bubbly.
To make the dough: Mix the salt into the sponge, then gradually
incorporate the bread flour, either by hand or stand mixer, until a
shaggy dough forms.
Knead the dough until it's smooth and somewhat stiff.
Knead in the cooked quinoa, pecans, and dates until they're
thoroughly incorporated into the dough; at this point the dough will
have slackened, but shouldn't be too sticky to handle.
Place the dough in a lightly greased bowl, cover, and set aside to
rise until it's just about doubled in size, about 1 1/2 to 2 hours.
Gently deflate the dough on a lightly floured work surface, divide it
in half, and shape each half into a round (boule).
Place the boules on a cornmeal-sprinkled or parchment-lined baking
sheet, cover, and let rise until not quite doubled in size, 45
minutes to 1 hour.
During the final 20 minutes of rising, preheat the oven to 425F.
Bake the loaves for 15 minutes at 425F, then reduce the oven heat to
375F and bake for an additional 20 to 25 minutes, or until a digital
thermometer inserted in the center of the loaves registers 200F.
Remove the loaves from the oven and transfer them to a rack to cool completely.
Store, well wrapped, at room temperature for several days; freeze for
longer storage.
S(Internet address):
https://www.kingarthurbaking.com/recipes/quinoa-date-and-nut-bread-recipe
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 181 Calories; 5g Fat (22.9%
calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 146mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1121