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Quinoa, Linseed and Chia Bread

A simple, but healthy meal.
  • By Breville
  • 16209 Views
  • 3 Comments
http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/quinoa-linseed-and-chia-bread.jpg
Ready Time
50 mins
Preparation
15 mins + Proving Time
Cooking
35 mins
Serves   1 Loaf
ready_time
50 mins
Ready Time
15 mins + Proving Time
Preparation
35 mins
Cooking
  1 Loaf
Serves
server

Ingredients

  • 1 tablespoon black chia seeds
  • 1 tablespoon linseeds
  • 2 teaspoons white quinoa
  • 2 teaspoons red quinoa
  • 1 ¾ cups (330ml) lukewarm water
  • 1 ½ teaspoons salt
  • 2 cups (300g) bakers flour
  • 1 ½ cups (240g) wholemeal plain flour
  • 2 teaspoons white sugar
  • 2 ½ teaspoons instant dried yeast
  • 1 tablespoon olive oil
  • White and brown quinoa extra for crust

Method

  1. Combine chia, linseed and quinoa in a small bowl.  Add ½ cup of the water and mix well; set aside for 20 minutes.
  2. Assemble mixer using the dough hook. Add salt, flours, sugar, yeast, oil, remaining 1 cup water and soaked seeds into mixer bowl.  Slowly turn mixer to KNEAD/FOLD setting and mix for about 5 minutes.  If necessary turn mixer off and scrape sides to lift any flour.
  3. Turn dough out onto a lightly floured surface and knead to combine. Place dough ball into a lightly oiled bowl, cover and rest in a warm draught free place for 30-40 minutes or until dough has doubled in size. Turn dough out on bench surface and knock back (punch) the dough to remove excess air, using hands gently push the dough to make a rough rectangle, about 30cmx20cm. 
  4. Bring one long edge of the dough into the centre then bring the other long edge in.  Pinch seam together to seal.  Brush with a little water and sprinkle generously with extra quinoa.  Flip dough over so the seam is down and repeat with water and quinoa. Cover with a clean towel and allow to rise again for about 30 minutes until doubled in size.
  5. Preheat oven to 190­°C fan forced.
  6. Once doubled in size, cut three shallow slits with a sharp knife on the top of the loaf.
  7. Bake in oven for 30-35 minutes or until golden brown and hollow when tapped on top.  Transfer to a wire rack to cool completely. Place in oven for 10 minutes again if serving hot.

Comments

Comments

  • Hellene Wednesday, 14 September 2016

    Can I use this recipes in the Breville bread maker (BBM800)? Should I use the exact same measurements or need to be adjusted?

  • Florise Steindl Saturday, 15 October 2016

    I would love to win the Bakery Boss in order to bake the Quinoa,Linseed,Chia bread and the sourdough one.Thanks for the great receipes (including the Apple Tea Cake)

  • Marie lucas Wednesday, 26 October 2016

    Have bought your smart oven best oven I have ever owned thanks

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