SOURDOUGH HONEY QUINOA BREAD
Ingredient
QUINOA
- 1/2 cup raw quinoa
- 1 cup water
DOUGH
- cooked quinoa from above
- 1/2 cup ripe (fed) sourdough starter
- 1/2 cup water, at room temperature
- 1/4 cup old-fashioned rolled oats
- 2 tablespoons honey or maple syrup (for vegan)
- 2 tablespons vegetable oil
- 2 teaspoons instant yeast or active dry yeast
- 1 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
- 1 1/4 to 1 1/2 cups King Arthur Unbleached Bread Flour
- 2 tablespoons Baker's Special Dry Milk or potato flour (for vegan)
- 1 teaspoon salt
Instructions
To prepare the quinoa: Rinse the quinoa in a strainer for 1 minute. Transfer it to a small saucepan, add the water, cover, and simmer over medium heat until all of the liquid is absorbed (about 10 to 15 minutes). Remove from the heat and cool to room temperature.
To make the dough: In a large bowl combine the cooked quinoa, starter, water, oats, honey or brown sugar, oil, yeast, and whole wheat flour. Stir until well combined, cover, and let sit for 10 minutes.
After this rest, add 1 1/4 cups of bread flour, the dry milk or potato flour, and salt. Knead the dough, by hand or mixer, until it becomes smooth and springy. It will seem dry at first, but will become more cohesive as you work with it. If it becomes sticky, use a little more flour.
Transfer the dough to a greased bowl, cover, and let rise for 1 hour, until almost doubled.
After the first rise, deflate the dough and shape it into a loaf. Place in a greased 9" x 5" loaf pan and cover with greased plastic or an inverted bowl. Let rise for 30 to 40 minutes, until the dough crowns 1" above the rim of the pan.
While the dough is rising, preheat the oven to 375°F. When the dough has risen, slash the top and bake for 40 to 45 minutes, until deep golden brown. Remove from the oven, tip out of the pan, and cool on a rack before slicing.
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