PAgeRECIPESheader.....
Quinoa, Linseed and
Chia Bread
Makes 1 loaf
INGREDIENTS
1 tablespoon black chia seeds
1 tablespoon linseeds
2 teaspoons white quinoa
2 teaspoons red quinoa
1 ½ (375ml) cups water
1 ½ teaspoons salt
3 L cups (453g) bread bakers flour
2 teaspoons white sugar
2 teaspoons instant dried yeast
White and brown quinoa extra for crust
METHOD
1.Combine chia, linseed and quinoa in a small bowl. Add ½ cup (125ml) of the water and mix well; set aside for
20 minutes.
2.In the electric mixer bowl add salt, flour, sugar, yeast, remaining 1 cup (250ml) water and soaked seeds. Mix on speed
1 for about 5 minutes. If necessary turn mixer off and scrape sides to lift
any flour.
3.Place dough ball into a lightly oiled bowl, cover and rest in a warm draft free place for 30 minutes or until dough has doubled in size. Turn dough out on a floured surface and punch the dough to remove excess air, lightly knead.
4.Preheat oven to 400° F (200°C) no fan 350° F (180°C) with fan and repeat step 3.
5.Once doubled in size, turn onto a lightly floured surface and lightly knead just enough to bring dough together.
6.Using your hands gently push the dough to make a rough rectangle, about 8" x 11". Bring one long edge of the dough into the center then bring the other long edge in. Pinch seam together to seal. Brush with a little water and sprinkle generously with extra quinoa. Flip dough over so the seam is down and repeat with water and quinoa. Carefully lift onto a baking sheet and cut three shallow slits in top; cover with a clean tea towel and stand in a warm place for 20 minutes.
7.Bake in oven for
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BEM600XL_IB_A12_FA.indd 37 | 21/06/12 10:25 AM |
