honey quinoa bread - pan de quinoa y miel
Quinoa is a high protein grain that has been grown in the Andes mountain regions of South America for hundreds, if not thousands, of years. Recently 'redisovered' for it's nutritional properties, quinoa adds a pleasant chewiness and slighly nutty flavor to this wholesome bread. A slice of this high protein, high fiber quinoa bread for breakfast will easily tide you over until lunchtime. This bread stays moist for several days, slices well, and is great for sandwiches. PREP TIME: includes rise time. NOTE: this will make 1 large loaf or 2 9x5 loaves
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yield
serving(s)
prep time
4 Hr
cook time
45 Min
method
Bake
Ingredients For honey quinoa bread - pan de quinoa y miel
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1 craw quinoa
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2 cwater
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1/4 coatmeal
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1/4 cwater
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1/4 cmilk
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2 tspyeast
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3/4 cwarm water
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1/3 choney
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1/4 cvegetable oil
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3 Tbsppowdered milk
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2 Tbspsourdough starter (optional)
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2-3 cbread flour
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2-3 tspsalt (to taste)
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1 cwhole wheat flour
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2 Tbspraw quinoa (for sprinkling on top of loaf)
How To Make honey quinoa bread - pan de quinoa y miel
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1Cook the quinoa in 2 cups of water for 10 to 15 minutes, until the water is absorbed. Cool to room temperature.
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2Cook the oatmeal in the water and milk until liquid is absorbed. Let cool.
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3Place 3/4 cup warm water in a large bowl (or bowl of a standing mixer) and sprinkle yeast over the water. Let rest 5 minutes.
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4Stir honey, oil, powdered milk, and sourdough starter (if using) into the yeast mixture with a wooden spoon (or with dough hook on low speed).
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5Add 1 cup of the bread flour and the salt and stir well. Add the cooked quinoa and oatmeal and stir. dd the whole wheat flour and 1 cup more of the bread flour and stir.
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6When the dough starts to get stiff, turn out onto floured surface and begin to knead. (If using a standing mixer, continue to knead with dough hook). 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.
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7Lightly oil a large bowl with vegetable oil and place bread in the bowl, turning to coat lightly with the oil. Cover loosely with saran wrap.
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8Let bread dough rise in a warm spot until double in size, about 2 hours.
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9Oil a large loaf pan (11 inches by 6 inches or 2 9x5 pans). Punch down dough and shape into a ball.
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10Pat/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.
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11Brush top of load very lightly with water and sprinkle with quinoa seeds.
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12Let rise in warm place until bread has almost doubled in size. Preheat oven to 400 degrees. When oven is hot, place bread in center of oven. Throw a handful of ice cubes into bottom of oven to create steam.
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13Bake for 30 minutes.
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14Cover bread loosely with foil if the top is getting too brown and bake 15 minutes more. Bread should sound hollow when tapped.
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15Let cool in pan for 15 minutes. Remove from pan and let cool completely.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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