Difference between revisions of "Quinoa bread (TM)"

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Revision as of 17:05, 25 July 2014


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Quinoa bread (TM)
Electus
Servings:1 loaf
Ready in:55 minutes + overnight and resting time
Prep. time:15 minutes + overnight and resting time
Cook time:40 minutes
Difficulty:Average difficulty

This recipe needs advance preparation!

Caution.jpg    This recipe needs further development

We are extremely proud of the fact that unlike many cookery sites, we test all of our published recipes.

The author of this recipe feels that it needs improving before it can be considered complete.

Do feel free to use it for inspiration but be aware that it may not yet be perfect.


Quinoa is an alternative to wheat, which we are being encouraged to eat due to the poor wheat harvest of 2012.

Ingredients

Ingredients

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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

  1. The followng morning, remove the dough from the fridge and bring up to room temperature.
  2. Knock back, return to the bowl, shaped into a ball, cover and leave until almost doubled in size.
  3. Knock back gently and mould into required shape.
  4. Prove again, until almost doubled in size.
  5. Meanwhile pre-heat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour].
  6. Brush the top of the loaf with oil or water and sprinkle with a little quinoa.
  7. Bake for 40 minutes and allow to cool on a rack before slicing.

Recipe source

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.