Sunday, August 29, 2010

QUINOA BREAD

This the 19th Braid is now up go to BIG BLACK DOGS to view how the others tackled this recipe.

I made up a full amount of dough from the HBin5 Book adapting the recipe for camp oven cooking. I will put a link in when the bread braid is ready, I am running early with this.

After mixing the dough and the initial proving I left it in the refrigerator for 3 days. 

I used about 1/3rd and made twelve mini rolls in a gem scone cast iron tray.




The remainder I turned into a loaf.  This is the first time I had tried this shape and it was not perfect but that didnt spoil the end result.

This bread was surprisingly bland.  I had never eaten Quinoa before so I wasnt sure exactly what to expect.


CAMP OVEN NO KNEAD QUINOA BREAD

Adapated from the HBin5 Book

3 Cups Whole wheat flour
3 ½ cups unbleached all purpose flour
1 cup wholegrain uncooked quinoa
1 ½ tablespoons granulated yeast
1 tablespoon salt
¼ cup gluten flour
3 ¾ cups lukewarm water.

Mix the dry ingredients together
Add warm water mixing thoroughly
Cover and allow to rest at room temperature until it rises and collapses or flatten on top approx 2 hours
The dough can be used immediately but its easier to handle when cold. Refrigerate in a lidded but not airtight container and use within 10 days. The flavour will be best if you wait at least 24 hours.

For the rolls:
Grease gem tray or muffin pan.
Flour dough & board and pull out a large grapefruit sized piece of dough.
Divide it into twelve and smooth them down and shape to fit tin.
Cover loosely with plastic and put aside at room temperature for approx. l hour.

Heat 32 Beads.

For Loaf:

With floury hands smooth the remaining dough into a ball on four sides.
Flatten out dough into a rectangle then fold like an envelope.
Put on baking paper and cover loosely with plastic and put to rest for approx 1 1/2 hours.

For both:

Pre Heat Oven approx 30 minutes 24 on Top 8 on bottom (450F/230C)

Just before baking brush with water and slash dough.
The rolls were done after 15 minutes.

After 1 ½ hours resting I brushed the loaf with water and slashed it.
I checked it at 30 minutes and removed the baking paper.
After another 15 minutes it sounded hollow and a skewer came out clean.

Cool on a rack.

14 comments:

  1. This is a remarkable site. I really love what you are doing here. This is my first visit, but I'll be back often. Would more salt have helped with the loaf. It looks beautiful and is a shame that it wasn't what you hoped it would be. I hope you are having a great day. Blessings...Mary

    ReplyDelete
  2. Thanks Mary. I didnt know what to expect with Quinoa and thought it might have a strong taste. I sliced and freezed it and am enjoying it as toast :)

    ReplyDelete
  3. Wow. I have a hard time just writing the blog, don't know how you manage to do the video too. I liked this bread a lot.

    ReplyDelete
  4. I'm with Guff on the Quinoa, we really liked it. I've started adding a bit more salt to my breads and the flavor has much improved.

    I use my leftover bread to make croutons and bread crumbs. The croutons are fab in salads!

    ReplyDelete
  5. I just loved this bread and really should have made up a second batch. I froze this as well and its really nice toasted.

    ReplyDelete
  6. Your bread looks delicious! Great job. I also worried about the taste Quinoa would give and I was surprised how mild it was. I probably should add more salt...Great idea to make croutons, if I can make them before the bread disappears!

    ReplyDelete
  7. I'm so happy to have read your post and the comments along with it. I love quinoa but haven't made the bread yet, but plan to soon.

    ReplyDelete
  8. i too didn't know what to expect flavor wise with this dough....but I love it! your loaf looks great!

    ReplyDelete
  9. Haven't made this bread yet, but looks like I'll add more salt when I do.

    I can't figure out how you can manage to do all this work on your blog! I can't keep up! Great job.

    ReplyDelete
  10. I thought your bread looked great. And that cup of soup-stew-chili was very inviting. I like quinoa and eat it quite a bit, so I was looking foward to making this bread.

    ReplyDelete
  11. It's funny how we all have such different reactions to these breads. I found the Quinoa to be very OK, and will probably not ever rush to make it again. I enjoy your innovations, and your loaves look great.

    ReplyDelete
  12. What a good idea to make rolls. Goes perfectly with soup! Don't know what kind it is, but the soup looks very yummy. Your quinoa loaf looks very good as well. I think it came out fine. We liked the quinoa bread. It had a very nice nutty flavor.

    ReplyDelete
  13. It my husbands secret recipe ;) he takes pleasure in making a meat and vegetable soup from scratch, especially in winter, I am not a big soup lover. I dont think its ever the same twice :)

    ReplyDelete
  14. Great blog! Your Quinoa Bread looks good to me. I haven't made this one yet, but hope to soon. The soup looks delicious as well! I wasn't a big soup lover until recently myself.

    ReplyDelete