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Quinoa-Whole Wheat Bread with Raisins

Reggie Dwork <reggie@jeff-and-reggie.com>
Tue, 13 Jan 2015 19:40:44 -0800
v115.n003.2
* Exported from MasterCook *

                 Bread, Quinoa-Whole Wheat Bread with Raisins

Recipe By     :Nanna Rognvaldardottir's Icelandic Food and Cookery
Serving Size  : 10    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Fruit                           Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1/4           cup  flax seed
    5        tablespoons  red quinoa
    3             ounces  fresh yeast -- crumbled
    2 1/2           cups  all-purpose flour -- plus more for dusting
       3/4           cup  whole wheat flour
    1 3/4    tablespoons  kosher salt
    1         tablespoon  honey
       1/2           cup  golden raisins

Heat flax seeds in a 2-qt. saucepan over medium until toasted, 2-3 
minutes; transfer to a bowl. Add quinoa to pan; heat over medium 
until toasted, 2-3 minutes. Add 1 cup plus 2 tbsp. water; boil. 
Reduce heat to medium-low; cook, covered, until water is absorbed and 
quinoa is tender, about 25 minutes. Stir in reserved flax seeds; let cool.

Whisk yeast, both flours, and salt in a bowl; transfer to a work 
surface and make a large well in the center. Whisk honey and 1 1/2 
cups water in a bowl and add to well; using your hands, slowly mix 
dry ingredients into honey mixture until a loose, sticky dough forms. 
Mix in reserved quinoa mixture and the raisins. Using your hands and 
a bench scraper to move dough, knead by pulling and folding dough up 
and onto itself, until puffed and airy, 4-5 minutes. Shape dough into 
a tight 6" round and drape a damp towel over top; let rest 4 hours.

Lightly dust dough with flour. Knead, by once again pulling and 
folding dough up and onto itself to incorporate air, until smooth and 
elastic, about 3 minutes. Shape dough into a tight 6" round; transfer 
to a lightly dusted baking sheet and chill 1 hour.

Arrange racks in lower and top third of oven; place a pizza stone on 
lower rack. Heat oven to 480F. Shape dough round into a 12" long oval 
and pinch ends; transfer to a flour-dusted pizza peel. Lightly dust 
dough with flour. Use a razor or paring knife to slice a decorative 
leaf pattern into top of dough, cutting about 1/4" deep. Use a pastry 
brush to brush dough with water. Slide dough onto pizza stone; bake 
until bottom of bread is golden brown, about 15 minutes. Transfer 
bread to upper rack; bake until bread is cooked through, 15-20 
minutes more. Let bread cool completely before serving.

Source:
    "saveur.com"
S(Internet address):
    "http://www.saveur.com/article/recipes/icelandic-dark-rye-bread";
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 240 Calories; 3g Fat (9.2% 
calories from fat); 9g Protein; 47g Carbohydrate; 6g Dietary Fiber; 
0mg Cholesterol; 996mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 
Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.