Top

Quinoa Whole Wheat Bread with Raisins

Hearty yet good for you, this bread is a bit involved to make, but will be well worth it in the end.

Ingredients

8

Count

Ready In

PT280M PT20M

300

Mins

Difficulty

Medium


Step 1

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.

Step 1 -- 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.

Step 2

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.

Step 2 -- 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.

Step 3

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 480°. 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.

Step 3 -- 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 480°. 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.

Share it:

No Comments

Post a Comment

Ingredients

  • 1/4 Cup Flax seeds
  • 5 TBSP Red quinoa
  • 12 Grams Active dried yeast
  • 2-1/4 Cups All-purpose flour, plus more for dusting
  • 3/4 Cup Whole wheat flour
  • 1 TBSP kosher salt
  • 1 TBSP Honey
  • 1/2 Cup Golden Raisins

You may also like these recipes