>> Monday, May 10, 2010
Stephen and I are in love with red quinoa. We've been eating it with every meal -- and when we had the opportunity to get some more this weekend (we can't find it where we live, so we had to trek to Greenstar in Ithaca, NY) . . . we stocked up on it. Big time. In fact, we have so much, we hardly know what to do with it all.
But then I got the idea to make (protein-packed) bread with it. After all, we've been buying far less bread during our grocery trips -- we thought it might be nice to have some around for a change. You may wonder -- why RED quinoa versus white? There's really no different in the nutrition. It's just flavor. Red quinoa has an earthier flavor, I guess is the best way to describe it. So, if you're not a fan, just use your favorite of the two grains in the bread (there's also black quinoa, but I've never seen it in stores).
I also wanted to create a recipe that could use some of the premium agave nectar the kind folks at Xagave sent me to take for a spin. Though I didn't use it in a raw recipe, the agave is both raw and organic (produced at a temperature less than 118F). Now, I know we've had some discussions on the blog about whether or not agave is a good way to go. If you're interested in checking out more -- the "truth" about agave, check out this page for more information.
They even put a handy chart on their bottles with exchange information for cooking, baking, etc. -- as well as how many calories you're saving in the switch. I think that's kind of cool.
RED QUINOA BREAD
What you'll need . . .
- 1 cup raw quinoa (we used red quinoa, but any kind will do)
- 2 cups of water
- 1/2 cup raw walnuts, chopped
- 2 teaspoons active dry yeast
- 3/4 cup water, wrist temperature
- 1/3 cup agave nectar (again, we used Xagave)
- 1/4 cup sunflower oil (or canola)
- 2 tablespoons flax meal
- 3 tablespoons grainy mustard
- 2 cups unbleached white bread flour
- 1 cup whole wheat bread flour
- 1/2 teaspoon salt
Method . . .
- In a medium saucepan, combine the 2 cups of water with the red quinoa. Cook over medium to high heat -- stirring as necessary -- for between 10 and 15 minutes. It's "done" when all the water is absorbed. Set aside to cool.
- Whisk together your 3/4 cup warm water with the yeast (I did this in the bowl of an electric mixer). Let sit until frothy -- about 5 minutes.
- Add the agave, oil, flax meal, and mustard to the yeast mixture and stir to combine.
- Using a dough hook, stir in 1 cup of the unbleached white bread flour. Add the salt, too.
- Now add the quinoa and walnuts. Continue stirring until well combined.
- Now add the whole wheat bread flour and the other cup of the white bread flour. Continue mixing with your dough hook for about 5 minutes. You may wish to just knead yourself on a lightly floured work surface.
- Dough is "ready" when it is smooth and elastic. So work in more flour if it's sticky. Add water if it's dry.
- Lightly oil a large bowl and place the dough inside. Cover with plastic wrap or a damp towel for 2 hours -- until doubled in bulk.
- Then oil a large loaf pan. Shape the dough into an oval, smoothing the top, and place inside the pan. Cover with your plastic wrap and let rise again for 1 hour.
- Preheat the oven to 400 degrees F. Place a pie pan with an inch or so of water in it at the bottom of your oven when you're ready to place your loaf inside.
- Bake for 30 minutes -- routinely checking to see if the top is browning too much -- and then cover with tin foil and bake for another 15 (or so) minutes until the loaf is done.
- Let cool in pan for 10 minutes . . . and then remove to let cool completely on a wire rack.
Bread should stay fresh for up to 4 days if sealed in an air-tight container (we put ours in a freezer bag and popped it into the fridge. Top with anything you like. The mustard makes the bread better for more savory toppings -- and we absolutely heart this red pepper jelly (thanks for telling us about it, Nancy!).
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