Easy quinoa bread
I dare not say the ‘d’ word lest I jinx the thing. Let’s just say I’m using scales other than those in the kitchen and I’ve placed my copy of Momofoku‘s naughty Milk Bar cookbook on an extremely high shelf for the time being. Sigh.
As part of this, um, process, I’m trying to eat more whole, unprocessed foods. And to alleviate the pain involved (the glass cloche of my cake stands forlornly crumb-free) I’ve tried to turn the exercise (now there’s an ironic choice of words) into a cooking challenge.
Bread is supposed to be my enemy at the moment but I figured that a loaf containing quinoa might be acceptable. Let me say that quinoa has never been a true friend, even though I love most grains and seeds. I think it’s probably because up until now I’ve overcooked it into a gluey mess and added insufficient dressing and seasonings. In any event, I set out to make bread with quinoa. This was a good decision.
In my first version, which I made before starting my ‘regime’, I used cooked quinoa mixed in with the bread flour. You can find the recipe here. It was delicious - a little bit like soda bread, almost cake-like and divine with butter and jam (sob).
I was happier with my second version, which is beyond simple to make as there’s no kneading involved. I used quinoa flour instead of cooked quinoa and left the dough to rest sourdough-style for 20 hours to work up a delicious flavour. The result is a really well-flavoured loaf with a soft, dense crumb that has plenty of lovely little air holes.
I managed to confine myself to one slice and to ignore an almost-overwhelming urge to slather with butter and jam. Instead I took the my-body-is-a temple route by toasting a modest slice, squishing on some silken tofu (sweeten this with honey if you must) and decorating with strawberry halves.
Not quite Momofuku’s chocolate-chocolate cookies. But very good.
Easy quinoa loaf
Ingredients
- 400g wholemeal flour
- 100g quinoa flour
- 1½ teaspoons salt
- 1 teaspoon fast action yeast
- 2 tablespoons mixed seeds
- Sift the flours together and return the bran that collects in the sieve back into the bowl. Add the salt and combine well.
- Mix in the yeast then pour in 470ml warm water and stir until just combined into very wet dough. Cover with cling film and set to aside to rest somewhere warm for 20 hours.
- Gently tip the dough onto a lightly floured board and shape into a round loaf. Cover with a clean, damp tea towel and set aside for 2 hours to rise.
- While the dough is rising, preheat the oven to 220°C/425°F/Gas 7 and place a heavy, lidded cooking pot inside.
- When the dough has risen, carefully transfer it to the hot pot and scatter the mixed seeds over the top, pressing them into the loaf very gently. Cover and return to the oven.
- Cook for 30 minutes then remove the lid and cook for 10–15 minutes more, or until golden on top. Tip onto a wire rack to cool.
