Whole Wheat Quinoa Bread (100% whole grain!)

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I’ve made many a loaf of whole wheat bread.  I try to use whole grains as much as possible and finding that perfect whole wheat bread recipe can be tricky.  This bread is not only 100% whole grain, it’s also 100%, hands down, the most fantastic loaf of whole grain bread ever.  Fluffy, soft, but still has a bit of chew you want for sandwich bread.  I make 4 loaves at a time.  You could easily cut the recipe down if you don’t want that much.  But it’s great for taking a loaf or 2 to a friend or neighbor (and trust me, nobody turns down homemade bread!).
I like to slice it on my meat slicer after it’s cooled and whatever we won’t eat within a few days I freeze.  That way it stays fresh and I can remove however many slices I need from the freezer at a time.  Flax seeds are optional but they add a nuttiness and also up the nutritional power.
I’ve broken the recipe down into a few easy steps, let’s get bakin’!

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WHOLE WHEAT QUINOA BREAD
Makes 4 loaves (9″ x 5″)

For step 1:
1 1/3 cups white quinoa
2 2/3 cups water

For step 2:
10 cups whole wheat flour
1/2 cup vital wheat gluten
2 T instant yeast
2 T kosher salt
1/2 cup non instant milk powder (or 1 cup instant milk powder)
1/2 cup flax seeds, optional

For step 3:
4 cups warm water (approx 110 degrees)
2/3 cup honey
1/4 cup oil (canola or something neutral)

Step 1: Bring water to a boil in a small pot.  Add quinoa, reduce to low, cover and let cook for 15 minutes.  Fluff and let sit for 10 minutes to cool.
Step 2: Mix all of step ingredients together in a stand mixer.
Step 3: Add step 3 ingredients to stand mixer and mix until combined.  Add quinoa and mix for 5 minutes – 10 minutes.
Place dough in a greased container and cover with plastic wrap or a tea towel.  Rise until double in size, 45 minutes to an hour.
Divide evenly into 4 sections and  form 4 loaves.  Place in greased loaf pans and rise for 30 minutes.
Bake at 350 degrees for 40-45 minutes.  Loaves should be about 190 degrees when done.
Immediately remove loaves from pans and place on wire rack to cool.
TIP: There are 2 ways to form nice loaves without big air bubbles.  For one, form dough into a rectangle, about 9″ by 12″.  Tightly roll up, pinching the seam close.  Place in loaf pan seam side down.  For the second, pat into a rectangle and fold in thirds (this is the envelope fold).  Both work well.

Recipe adapted from America’s Test Kitchen Bread Illustrated

Whole Wheat Quinoa Bread (100% whole grain!)

Yield: 4 (9" by 5") loaves

Ingredients

    For step 1:
  • 1 1/3 cups white quinoa
  • 2 2/3 cups water
    For step 2:
  • 10 cups whole wheat flour
  • 1/2 cup vital wheat gluten
  • 2 T instant yeast
  • 2 T kosher salt
  • 1/2 cup non instant milk powder (or 1 cup instant milk powder)
  • 1/2 cup flax seeds, optional
    For step 3:
  • 4 cups warm water (approx 110 degrees)
  • 2/3 cup honey
  • 1/4 cup oil (canola or something neutral)

Instructions

Step 1: Bring water to a boil in a small pot. Add quinoa, reduce to low, cover and let cook for 15 minutes. Fluff and let sit for 10 minutes to cool.
Step 2: Mix all of step ingredients together in a stand mixer.
Step 3: Add step 3 ingredients to stand mixer and mix until combined. Add quinoa and mix for 5 minutes - 10 minutes.
  • Place dough in a greased container and cover with plastic wrap or a tea towel. Rise until double in size, 45 minutes to an hour.
  • Divide evenly into 4 sections and form 4 loaves. Place in greased loaf pans and rise for 30 minutes.
  • Bake at 350 degrees for 40-45 minutes. Loaves should be about 190 degrees when done.
  • Immediately remove loaves from pans and place on wire rack to cool.
  • TIP: There are 2 ways to form nice loaves without big air bubbles. For one, form dough into a rectangle, about 9" by 12". Tightly roll up, pinching the seam close. Place in loaf pan seam side down. For the second, pat into a rectangle and fold in thirds (this is the envelope fold). Both work well.
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