Carolyn™ - Outdoor Cooking In Oz

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.