This moist, chewy bread tastes of nutty quinoa and sweeter oats. Rich, dark honey adds a deep note.
Quinoa & Oatmeal Bread
yield: 3 loaves or approximately 10 rolls
1/2 cup quinoa, well rinsed
1 cup water
1/2 cube fresh yeast (25 grams)
2 cups warm water
1/4 cup light, neutral-flavored oil
1 Tblsp. salt
1/2 cup oatmeal
5 cups all-purpose flour, and 1-3 cups for later
1 egg plus more oats for decorating the loaves
1. Bring the first cup of water to a boil and stir the rinsed quinoa into it. Cover and steam over a low flame for 15 minutes. Allow the cooked quinoa to cool till just warm. It’s not crucial if it gets cold. If it’s warm, it will make the yeast happy, is all.
2. Rehydrate the yeast in the other 2 cups of warm water. To the yeasty water add the honey. Stir it well to dissolve, but don’t drive yourself crazy: with stirring the rest of the ingredients in, it should dissolve.
3. Add the oil, salt, oats, and quinoa. Mix well.
4. Stir in, by half-cups, the 5 five cups of flour. Mix and mix till you have a homogenous, loose mass.
5. Cover the sponge with plastic wrap or pop it into a clean plastic bag. Now either leave it in the fridge overnight or allow it to rise 2 hours at room temperature.
The sponge should have risen, become light, and developed bubbles under the surface at the end of the rising time.
6. Stir the sponge down. Add, by half-cups, 1 to 2 cups of flour. Use the lesser amount for a light bread with lots of little holes in the crumb, as in the photo above. For a firmer bread that will hold sandwich fillings, use the greater amount.
7. Knead lightly for 1 or 2 minutes, then cover the dough and allow it to absorb the flour – 15 minutes.
8. Take the dough out of its bowl and either stretch and fold it, adding sprinkles of flour to dry it out some, or knead it for 10 minutes, likewise sprinkling flour over it.
9. Either way, once you are satisfied with the dough, shape it according to your fancy. This bread also makes good challah.
10. Allow the dough to rise 2 hours.
11. Beat the egg and paint the loaves or rolls with it. Sprinkle plenty of oats over the surface of the painted dough.
Bake at 350 F – 190 C. Rolls need 20-25 minutes of baking; loaves about 40.
The photo below shows a loaf made by the same recipe, but whose quinoa had been soaked, not pre-cooked. It was crunchy and the flavor of quinoa dominated. Not bad, but I prefer the slight trouble of pre-cooking the quinoa for a chewy bread whose taste is balanced between the grain, oats, and flour, with that honey overtone.