Quinoa And Honey Whole Wheat Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A different but delicious whole-grain loaf made with quinoa, a quick-cooking, high-protein whole grain. Hearty and satisfying, but amazingly light in texture and very soft, with a light sweetness. Ingredients:
dry ingredients |
6.25 oz (1 1/4 cups) whole wheat flour |
6.25 oz (1 1/4 cups) bread flour |
2 tbsp vital wheat gluten |
2 tbsp nonfat dry milk |
1 1/2 tsp instant yeast |
* 2 tsp kosher salt |
wet ingredients |
1/2 cup hot water |
3 tbsp vegetable oil |
3 tbsp honey |
quinoa |
1/2 cup quinoa, rinsed |
1 cup water |
pinch salt |
Directions:
1. Prepare Quinoa: In a small saucepan, bring quinoa, salt and water to a boil, then cover and reduce heat to very low. Simmer 18-20 minutes, til water is absorbed and quinoa is tender. Set aside.
2. Mix all dry ingredients except salt in a large mixer bowl.
3. Mix all wet ingredients together in a small bowl.
4. Add wet ingredients and the cooked and still-warm quinoa to the dry.
5. Knead for a minute or two with your hands until the dough comes together and all flour is moistened. It might look dry; don't add more water at this point.
6. Cover with a towel and let rest for 20 minutes, this is the autolyse and will give the flour a chance to hydrate.
7. After rest, attach bowl to mixer, if using.
8. Knead 7-8 minutes, 8-10 if by hand. If dough is still dry and is not sticky to the touch at all, sprinkle in a little water. If dough is really sticky and attaches to the bowl while the motor is running, sprinkle in a little flour. You want a dough that easily clears the bottom of the workbowl, but is still quite tacky to the touch. If not using a mixer, resist the urge to add too much flour, and use a pastry scraper to help you when it clings to the board.
9. Turn kneaded dough onto a lightly floured board, and knead by hand to form into a tight ball. Let rise in a warm spot until doubled, about 45 minutes.
10. Punch dough down, turn over onto itself several times, and shape it into a ball.
11. Cover with a towel and let rest 10 minutes.
12. To shape dough, roll into a rectangle as wide as your loaf pan is long. Roll up tightly, jelly-roll style, pinching seam and ends closed.
13. Place seam-side down in oiled loaf pan, cover with towel and let rise until about 1 inch over sides of pan, about 45 minutes.
14. Meanwhile, preheat oven to 350. Have an old pan on the floor of the oven, and make sure there is no rack above the rack you intend to bake your bread on.
15. Place pan into oven, and carefully toss a cup of ice cubes into hot pan, and shut door quickly. Bake 20 minutes, then cover with foil and turn pan around, and bake 18-20 minutes more. Bread will sound hollow when done, and will read about 195 on a thermometer. Turn onto rack to cool, brush with butter for a soft crust, and wait at least 30 minutes before slicing.
16.
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