Blackberry Farm

Wellhouse

Quinoa Bread

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Cook like rice but only for about 20 minutes:
1 cup quinoa- red or black if you can find it
2 cup water

Let cool before mixing your bread

In a stand mixer, combine:
1/2 cup water
8g yeast
1/3 cup honey
1/4 cup vegetable/ canola oil
17g powdered milk
18g salt
460g bread flour
158g wheat flour
And quinoa from above

Mix on speed one until combined. Adjust consistency with extra water as necessary. Dough will be slightly sticky. If too much water has been added, you can adjust with a little flour. Turn mixer on to speed 2 and mix for about 3 minutes. Turn dough into oiled bowl, cover with plastic wrap and allow to proof until double in size. Shape into 1.5 oz rolls and place them on cookie sheet pans 4x3. Cover with plastic again and proof the rolls until almost double in size. Bake at 400 for 5 minutes, turn, 5 more minutes. *More time may be necessary for a home oven. Bake the rolls until you achieve the desired color. Due to the honey and the wheat, this bread will be a little darker in color.

For loaf bread, shape oblong, like a football, and place on a parchment lined cookie sheet. Cover loosely with plastic wrap until the bread is almost double in size. Make four cuts along the top in a design of your choice. Bake in a 400 degrees oven for 20-25 minutes. Check your bread for doneness by tapping the bottom of the loaf. If it sounds hollow, it’s done. If not done yet and acquiring too much color, turn the oven down to 350 and finish baking. Allow to cool before cutting and enjoy! 

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