Yields : 2 loaves
- 1 cup raw quinoa
- 2 cups water
- ¼ cup maize meal
- 1 cup water
- 2 teaspoons instant yeast
- ¾ cup warm water
- 1/3 cup agave nectar
- ¼ cup sunflower oil
- 3 Tablespoons powdered soy milk
- 2 ½ - 3 cups white bread flour
- 5 ml salt
- 1 cup whole wheat flour
- 2 Tablespoons raw quinoa for sprinkling on top of loaf
- Cook quinoa in 2 cups of water until the water is absorbed and quinoa is cooked, about 12 minutes. Cool to room temperature.
- Cook the maize meal in one cup of water stirring with a whisk until all the water is incorporated. Cool to room temperature.
- Put ¾ cup warm water into the bowl of a mixing-machine, sprinkle with yeast and allowing sponging for 5 minutes.
- Stir the agave nectar, sunflower oil and powdered soy milk into the yeast mixture.
- Add in one cup of the bread flour and the salt. Stir well.
- Add the cooled quinoa and maize meal to the mixture and stir to combine.
- Add the whole wheat flour, one more cup of bread flour and knead till the dough starts to get stiff.
- Gradually add the rest of the bread flour while kneading until the dough is smooth, elastic and slightly sticky. It should be able to hold its shape.
- Lightly oil a large bowl and place the dough into the bowl, lightly cover with plastic wrap and leave to rise in a warm spot for 2 hours or until double in size.
- Knock down the dough and halve it. Shape the dough into an oval shape and place this into the tins that have been greased. Lightly brush with water and sprinkle with raw quinoa.
- Leave to prove until almost double in size.
- Preheat oven to 200˚C.
- Throw a few handfuls of ice cubes into the bottom of the oven to create steam. Bake the bread for about 30 minutes. When the bread is ready it will sound hollow when tapped.
- Leave to cool in the tin for 5 minutes before turning out onto a wire wrack.
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