* Exported from MasterCook *
Bread, Whole-Wheat Quinoa
Recipe By :MARTHA ROSE SHULMAN
Serving Size : 32 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 teaspoons active dry yeast
3 cups lukewarm water
1 tablespoon agave syrup
1 tablespoon blackstrap molasses
2 cups all-purpose flour -- or white bread flour
2 cups whole-wheat flour
1/4 cup canola oil
1 tablespoon salt
2 cups cooked quinoa
3 cups whole-wheat flour -- as needed (3 to 4c)
1 egg -- beaten with
2 tablespoons water -- for egg wash
1 tablespoon sesame seeds
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 375F. 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.
Source:
"cooking.nytimes.com"
S(Internet Address):
"http://cooking.nytimes.com/recipes/1014088-whole-wheat-quinoa-bread";
Yield:
"16 slices in each loaf"
Start to Finish Time:
"2:00"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 154 Calories; 3g Fat (17.3%
calories from fat); 5g Protein; 28g Carbohydrate; 3g Dietary Fiber;
7mg Cholesterol; 207mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.