Pan de Quinoa y Miel is a classic wholesome moist bread with
pleasant nutty flavour from South America . Quinoa
is a high protein grain from the Andes and has
recently been rediscovered for its dietary properties.
Ingredients make 1
large loaf or 2 small
200 g quinoa
30 g oats
500 ml water
330 g milk
110 g honey
55 g vegetable oil
20 g salt
10 g yeast
580 g white bread flour
160 g wholemeal flour
Method
Place quinoa, oats and water in a saucepan over medium heat.
Cook for approx. 15 minutes while occasionally stirring. Allow cooling to room
temperature. Transfer mixture to a large mixing bowl and milk, honey, oil, salt
and yeast. Blend until evenly combined and add the flours. Knead the dough by
hand or machine until smooth and rest covered for approx. 90 minutes. Remove
the dough from the bowl and place on a lightly floured kitchen table. Deflate
the dough and shape the dough into a log shape. Place the dough in a greased 10
x 10 x 28 cm Pullman tin. Place a towel on top
and let the dough rise until 1 cm from the top approx. 90 minutes. Preheat oven
to 200ºC normal bake. Remove the towel and place the tin in the middle of the
oven. Bake for approx. 40 minutes. Remove the bread from the tin and allow
cooling for at least 30 minutes on a wire rack before cutting.
Note: Try rolling
the dough in sesame seeds or oats before placing in the tin.
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