Quinoa bread (TM): Difference between revisions
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[[Quinoa]] is an alternative to [[Wheat|wheat]], which we are being encouraged to eat due to the poor [[Wheat|wheat]] [[Harvest|harvest]] of 2012. | |||
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|TotalCalories = 1535 | |TotalCalories = 1535 | ||
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|PrepTime = 15 minutes + overnight and resting time | |PrepTime = 15 minutes + overnight and resting time | ||
|CookTime = 40 minutes | |CookTime = 40 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Same story ten years on</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3</span>/5</span> | |||
<span class="reviewDesc">2022 just as bad - shame, I don't like quinona</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/linseeds|#linseeds]] [[Special:Search/quinoa|#quinoa]] [[Special:Search/sunflowerseeds|#sunflowerseeds]] [[Special:Search/buckwheat|#buckwheat]] [[Special:Search/fridge|#fridge]] [[Special:Search/knockback|#knockback]] [[Special:Search/knead|#knead]] [[Special:Search/wheat|#wheat]] [[Special:Search/brush|#brush]] [[Special:Search/flour|#flour]] [[Special:Search/mould|#mould]] | ||
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Latest revision as of 08:15, 14 April 2024
This recipe requires preparation in advance!
Quinoa is an alternative to wheat, which we are being encouraged to eat due to the poor wheat harvest of 2012.
| Quinoa bread (TM) | |
|---|---|
 |
| Servings: | Servings: 10 - 1 loaf |
| Calories per serving: | 153 |
| Ready in: | 55 minutes + overnight and resting time |
| Prep. time: | 15 minutes + overnight and resting time |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 5th January 2013 |
|
Best recipe reviewSame story ten years on 3/5 2022 just as bad - shame, I don't like quinona |
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
- 60g quinoa plus a little extra to sprinkle on top of the loaf
- 60g buckwheat
- 40g linseeds
- 350g sparkling mineral water
- 350g strong white bread flour
- 7g fast action dried yeast
- 10g salt
- 20g olive oil
- 20g sunflower seeds
Mise en place
- Grind the buckwheat, quinoa and linseeds 15 seconds / Speed 7 - it should still have a slightly coarse texture. Empty the bowl and reserve.
- Mix the water and bread flour 6 seconds / Speed 7 and leave for 2 hours.
- Add the remaining ingredients and the seed mix, except for the sunflower seeds 2 minutes / Knead
- Add the sunflower seeds 15 seconds / Knead.
- Shape into a ball and leave in a covered, oiled bowl overnight in the fridge.
Method
- The following morning, remove the dough from the fridge and bring up to room temperature.
- Knock back, return to the bowl, shaped into a ball, cover and leave until almost doubled in size.
- Knock back gently and mould into required shape.
- Prove again, until almost doubled in size.
- Meanwhile preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour].
- Brush the top of the loaf with oil or water and sprinkle with a little quinoa.
- Bake for 40 minutes and allow to cool on a rack before slicing.
Recipe source
- Lightly adapted from a recipe on the Thermomix Australia Website
Variations
Substitute the linseeds and sunflower seeds with other types of seeds.
Chef's notes
Only had 40g linseeds, so added 20g pumpkin seeds to make up the difference.
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