Difference between revisions of "Quinoa bread (TM)"

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|title=Quinoa bread - A Thermomix recipe
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|keywords=Quinoa bread (TM) recipe Gluten free recipes from The cook's Wiki
 
|keywords=Quinoa bread (TM) recipe Gluten free recipes from The cook's Wiki
|description=Quinoa is an alternative to wheat, which we are being encouraged to eat due to the poor wheat harvest of 2012.
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|description=Quinoa is an alternative to wheat, which we are being encouraged to eat due to the poor wheat harvest of 2012
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|DatePublished=5th January 2013
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|Author=JuliaBalbilla
 
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|Servings = 1 loaf
 
|Servings = 1 loaf
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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.
 
[[Quinoa]] is an alternative to [[Wheat|wheat]], which we are being encouraged to eat due to the poor [[Wheat|wheat]] [[Harvest|harvest]] of 2012.
===Ingredients===
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| The followng morning, remove the [[Dough|dough]] from the [[Fridge|fridge]] and bring up to room temperature.
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| The following morning, remove the [[Dough|dough]] from the [[Fridge|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]], return to the bowl, shaped into a ball, cover and leave until almost doubled in size.
 
| [[Knock back]] gently and [[Mould|mould]] into required shape.
 
| [[Knock back]] gently and [[Mould|mould]] into required shape.
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===Chef's notes===
 
===Chef's notes===
 
Only had 40g [[linseeds]], so added 20g [[pumpkin seeds]] to make up the difference.
 
Only had 40g [[linseeds]], so added 20g [[pumpkin seeds]] to make up the difference.
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[[Category:Australian recipes]]
 
[[Category:Australian recipes]]

Revision as of 16:59, 27 April 2015



Quinoa bread (TM)
Difference between revisions of
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
Recipe author:JuliaBalbilla
First published:5th January 2013

This recipe needs advance preparation!

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


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 following 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 preheat 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.

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