Wholemeal Quinoa and Seed Bread

This wholesome moist bread with pleasant nutty flavour is perfect for breakfast or lunch.

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

100 g flax seeds

110 g pepita kernels

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. Roll the dough in sesame seeds and place in a greased 10 x 10 x 28 cm Pullman tin. Place a tea 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 other seeds or grains such as poppy or oats before placing in the tin.