Quinoa Bread Food

QUINOA BREAD RECIPE

Steps:

• Preheat oven to 400 degrees F and grease 8" x 5" loaf tin with butter or coconut oil well.
• In a high-speed blender or food processor, grind quinoa for a few minutes until flour forms. Transfer to a large mixing bowl along with oat flour, baking soda, baking powder and salt; stir very well. Add butter or coconut oil and stir until it is incorporated with dry ingredients in small pieces.
• In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl with dry ingredients and mix well with spatula.
• Transfer to a prepared loaf tin, level and sprinkle with sesame seeds if desired. Bake for 60 minutes loosely covered with parchment paper for the first 30 minutes to prevent top from burning.
• Remove from the oven and let cool for about an hour. Then loosen the sides with a knife, flip the tin and give a few gentle pats on a bottom. Bread should slide out and cool off completely before slicing.

QUINOA BREAD (VEGAN + GLUTEN-FREE)

Steps:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the quinoa in a blender or food processor and whizz until you get a fine powder.
• Transfer into a large bowl.
• Place the oats in the blender or food processor and whizz until you get a fine powder.
• Add to the bowl.
• Add the baking powder, bicarbonate of soda and salt and mix well.
• Add the water and vinegar and mix again.
• Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.
• Scatter over seeds to decorate, if desired.
• Bake in the oven for around 30 minutes, until risen slightly and an inserted skewer comes out clean.
• Leave to cool on a wire rack before putting away to store.
• Keeps well in the fridge for up to a few days. If not eaten on the day it's made, it's best toasted before eating.

HIGH PROTEIN QUINOA BREAD

Steps:

• Whisk honey into warm water and add yeast. Let stand for 5 - 8 minutes until yeast has bloomed and is puffy.
• Meanwhile, whisk together dry ingredients and add to the bowl of a stand mixer. In a small bowl, beat together eggs and oil.
• With the mixer running on low speed, add yeast mixture and let incorporate for a few seconds. Add eggs and almond oil, and mix for 2 minutes. Turn mixer to medium speed, and mix for another minute, adding raw quinoa, sunflower seeds, and poppy seeds if using.
• Line a loaf pan (I recommend this one)with parchment paper and pour dough inside. Place in a warm, draft-free space in your house and let rise for 30 - 45 minutes until loaf has doubled in size.
• Preheat the oven to 375 degrees F. When dough has risen, bake on the center rack for 40 - 50 minutes until loaf is browned and sounds hollow when you tap on it.
• Remove bread from pan and let cool completely on a wire rack before slicing. Store extra bread in freezer (wrap in tinfoil and place in a sealable plastic bag.

WHOLE-WHEAT QUINOA BREAD

Steps:

• In a large bowl, combine the yeast and water and stir until dissolved. Stir in the agave syrup and molasses. Whisk in the flours, 1 cup at a time. Stir or whisk this mixture 100 times, for about two minutes. Scrape down the sides of the bowl with a spatula, cover the bowl with plastic and leave to rise in a warm spot for one hour, until bubbly.
• Add the oil to the sponge and fold in, using a large spoon or spatula. Add the salt and fold in. Fold in the quinoa, then fold in 2 cups of the whole-wheat flour. Place another 1/2 cup whole-wheat flour on your work surface, then scrape out the dough. Use a paddle to help fold the dough over while kneading until it has absorbed the flour on your work surface. Flour your hands, and knead the dough for 10 minutes, adding flour as necessary, until it is elastic and springs back when you press it with your finger. It will be dense and sticky. Shape the dough into a ball. Rinse and dry your bowl, and coat it with oil. Place the dough in it, then flip the dough over so that it is coated with oil. Cover the bowl tightly with plastic wrap, and set in a warm spot to rise for one hour or until doubled.
• Punch down the dough, cover the bowl and allow the dough to rise again for 45 minutes to an hour.
• Preheat the oven to 375 degrees. Divide the dough into two parts, and shape into loaves. Place half of the sesame seeds on your work surface, and gently roll the rounded side of one loaf over them so that they stick. Repeat with the remaining sesame seeds and the other loaf. Oil two 9-by-5-inch bread pans, and place the loaves in the pans, first seam side up, then seam side down. Cover with a damp towel and allow to rise for 30 minutes, or until the surface of the loaves rises above the edges of the bread pans.
• Gently brush the loaves with egg wash. Using a sharp knife, cut two or three 1/2-inch-deep slashes across the top of each loaf. (If this causes the loaves to deflate, let them sit for another 15 to 20 minutes.) Bake 50 to 55 minutes, brushing again halfway through with egg wash. The bread is done when it is golden brown and responds to tapping with a hollow sound. Remove from the pans and cool on a rack.

QUINOA BREAD (BREAD MACHINE)

Steps:

• Place ingredients in loaf pan in order suggested by manufacturer.
• Bake on sweet bread cycle, light crust.

QUINOA BREAD

Steps:

• Add all ingredients according to your baking machine manual. Process on bread cycle.