Quinoa, Flax and Chia Bread
1 hr 50 mins total time
20 mins active time
Medium
Makes 1 loaf
Ingredients
Measurements:
- 1 tbsp black chia seeds
- 1 tbsp flax seeds
- 2 tsp white quinoa
plus extra to sprinkle
- 2 tsp red quinoa
plus extra to sprinkle
- 1½ cups (12 fl oz) lukewarm water
divided
- 1½ tsp salt
- 2 cups (10½ oz) bread flour
- 1½ cups (8½ oz) whole wheat flour
- 2 tsp granulated sugar
- 2½ tsp active dried yeast
- 1 tbsp olive oil
Instructions
- 1Put the chia seeds, flax seeds and quinoa in a small bowl. Add ½ cup (4 fl oz) of the water and mix well to combine. Set aside for 20 minutes.
- 2Assemble the mixer using the glass mixing bowl and dough hook. Put the salt, flours, sugar, yeast, oil and remaining 1 cup (84 fl oz) water and the soaked seeds in the bowl. Slowly turn the mixer to FOLDING/KNEADING setting and mix for 5 minutes. If necessary turn mixer off and scrape the side to lift any flour.
- 3Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Put the dough in a lightly oiled bowl. Cover and rest in a warm place for 30 minutes or until dough has doubled in size. Turn the dough out onto a floured surface. Punch down the dough to remove excess air, then lightly knead until smooth. Using hands gently stretch the dough to make a 8x12-inch rectangle.
- 4Bring one long edge of the dough into the center then bring the other long edge in. Pinch seam together to seal. Brush surface with a little water and sprinkle generously with extra quinoa. Flip dough over and repeat with a little water and extra quinoa. Place the loaf, seam-side down on a baking sheet. Cover and rest in a warm place for 30 minutes or until dough has doubled in size.
- 5Meanwhile, preheat the oven to 400°F.
- 6Just before baking, cut three shallow slits into the top of the loaf.
- 7Bake for 30 minutes until golden brown and sounding hollow when tapped on top.
- 8Transfer to a wire rack to cool.
