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PAge heAder.....
RECIPES
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 30-35 minutes or until
golden brown and hollow when tapped
on top. Transfer to a wire rack to cool.
BEM600XL_IB_A12_FA.indd 37 21/06/12 10:25 AM