WHOLE-WHEAT QUINOA BREAD
This moist, hearty bread slices beautifully for sandwiches or toast. The dough is sticky because of the moisture from the cooked quinoa, but resist the urge to add too much flour.
Provided by Martha Rose Shulman
Categories project, appetizer
Time 2h
Yield Two loaves, about 16 slices in each loaf
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 5 grams, Carbohydrate 56 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 355 milligrams, Sugar 2 grams, TransFat 0 grams
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Israel Mzungwana
[email protected]This is the worst bread I've ever had.
Ashenafi Ukubay
[email protected]This bread is terrible. Don't waste your time making it.
Ariayn Shojib
[email protected]I would not recommend this recipe to anyone.
The Hierophant 813
[email protected]This recipe is a waste of time. The bread didn't turn out at all.
Arham Mehdi
[email protected]I'm not sure what went wrong, but my bread turned out really dense and gummy.
Kaloo Khan
[email protected]The bread didn't rise as much as I expected, but it still tasted good.
Sunita Thapa
[email protected]I found this bread to be a bit too dry. I think I'll add some extra butter or oil next time.
RICKIE UG
[email protected]This bread is a bit more dense than I expected, but it's still very good.
Gordhan Singh
[email protected]I'm not a big fan of whole wheat bread, but this recipe is an exception. It's actually really good!
elizabeth mafura
[email protected]This is a great recipe for beginners. It's easy to follow and the bread turns out great.
sanan Shah
[email protected]I love using this bread for sandwiches and toast. It's also great for making croutons.
Nephi Kavea
[email protected]This bread is a great addition to my breakfast routine. It's filling and keeps me satisfied until lunch.
Christine Obara
[email protected]I'm so glad I found this recipe. I've been looking for a healthy whole wheat bread that tastes good.
Sun Maya
[email protected]This is the best whole wheat bread I've ever had. It's so soft and fluffy.
kalz musa
[email protected]This bread is delicious! I love the nutty flavor of the quinoa.
mdabdullah 111
[email protected]I've made this bread several times now and it always turns out perfect. It's my go-to recipe for whole wheat bread.
Rakesh Giri
[email protected]This bread is a great way to get more whole grains and quinoa into your diet. It's also a good source of fiber and protein.
HAMBOZO SHALABY
[email protected]I love this recipe! The bread is soft and fluffy, with a slightly chewy crust. It's also very filling and keeps me satisfied for hours.
Shiva Raut
[email protected]This whole wheat quinoa bread is a delicious and healthy alternative to traditional white bread. It's easy to make and has a slightly nutty flavor that pairs well with a variety of toppings.