Red
quinoa and oatmeal bread
½
cup cooked red quinoa
½
cup cooked steel cut oat
2
cups whole wheat flour
¼
cup millet flour
¼
cup sorghum flour
2
tsp dry active yeast
1
tsp salt
2/12
tsp vegetable oil
3tsp
honey
1/2
cup milk
2
tbsp flax seed
1.
Cook the quinoa in 2 cups of water for 10 to
15 minutes, until the water is absorbed. Cool to room temperature.
2.
Cook the oatmeal in the water and milk until
liquid is absorbed. Let cool.
3. Pour the yeast in the mixing bowl.
4.
Add honey, oil into the yeast mixture with a
wooden spoon.
5.
Add 2 cups of the wheat flour and the millet
and sorghum flours , flax seeds with the salt and stir well.
6.
Add the cooked quinoa and oatmeal and stir.
7.
When the dough starts to get stiff, turn out
onto floured surface and begin to knead. Keep adding flour and kneading until
dough is smooth and elastic, about 5 minutes with a mixer, or 10 to 15 minutes
by hand. Dough should feel slightly sticky but should not be wet and slack. You
should be able to form it into a ball and it should hold its shape.
8.
Lightly oil a large bowl with vegetable oil
and place bread in the bowl, turning to coat lightly with the oil.
9.
Let bread dough rise in a warm spot until
double in size, about 2 hours.
10.
Oil a large loaf pan (9 inches by 5 inches).
Punch down dough and shape into a ball. Pat/flatten into an oval shape about
the length of the bread pan. Fold long sides in and tuck them underneath as you
place the bread into the pan, so that the top surface of the bread is smooth
and without seams.
11.
Brush top of load very lightly with water and
sprinkle with quinoa seeds.
12.
Let rise in warm place until bread has almost
doubled in size. Preheat oven to 400 degrees.
13.
When oven is hot, place bread in
center of oven. Throw a handful of ice cubes into bottom of oven to create
steam. Bake for 30 minutes. Cover bread loosely with foil if the top is getting
too brown and bake 15 minutes more. Bread should sound hollow when tapped.
Adapted from: Marian Blazes
looks nice..
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