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PAge heAder.....BREADS AND DOUGHS
QUINOA, LINSEED AND CHIA
BREAD
Designed for the large bowl: Makes 1 loaf
INGREDIENTS
1 tablespoon black chia seeds
1 tablespoon linseeds
2 teaspoons white quinoa
2 teaspoons red quinoa
1 ¾ cups (330ml) lukewarm water
1 ½ teaspoons salt
2 cups (300g) bakers flour
1 ½ cups (240g) wholemeal plain flour
2 teaspoons white sugar
2 ½ teaspoons instant dried yeast
1 tablespoon olive oil
White and brown quinoa extra for crust
METHOD
1. Combine chia, linseed and quinoa in a
small bowl. Add ½ cup of the water and
mix well; set aside for 20 minutes.
2. Assemble mixer using the dough hook
and the large mixer bowl. Add salt,
flours, sugar, yeast, oil, remaining 1 cup
water and soaked seeds into mixer bowl.
Slowly turn mixer to KNEAD/FOLD
setting and mix for about 5 minutes.
If necessary turn mixer off and scrape
sides to lift any flour.
3. Turn dough out onto a lightly floured
surface and knead to combine. Place
dough ball into a lightly oiled bowl,
cover and rest in a warm draught free
place for 30–40 minutes or until dough
has doubled in size. Turn dough out on
bench surface and knock back (punch)
the dough to remove excess air, using
hands gently push the dough to make a
rough rectangle, about 30cmx20cm.
4. Bring one long edge of the dough into
the centre 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. Cover with
a clean towel and allow to rise again for
about 30 minutes until doubled in size.
5. Preheat oven to 190°C fan forced.
6. Once doubled in size, cut three shallow
slits with a sharp knife on the top of
the loaf.
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
completely. Place in oven for 10 minutes
again if serving hot.