The idea for this bread came from French master baker Eric Kayser’s recipe from Saveur’s annual list of 100 finds from the world of food (Saveur, Issue 171, January-February 2015), “Quinoa Whole-Wheat Bread with Raisins”. The original recipe used fresh yeast, but here we substitute sourdough starter.
The whole-wheat flour to white flour ratio is now 1:1, a change from the original 1:3. The amount of salt in the original recipe was 1 3/4 tablespoons (really), here decreased to 2 teaspoons. And some of the flax seeds are ground to make this delicious bread healthy too. To multiply the superfood goodness of flax seeds, we add hemp hearts and ground chia seeds.
We also use Jim Lahey’s no-knead dough method with resting, stretching, folding, bulk fermentation, and baking the bread in a pre-heated covered Dutch oven.
2 tablespoons toasted flax seeds
2 tablespoons ground flax seeds
2 tablespoons hemp hearts
1 tablespoon ground chia seeds
1/2 cup cooked red quinoa
8 ounces sourdough starter
2 cups bread flour, plus more for dusting
2 cups whole wheat flour
1 tablespoon honey
2 teaspoons fine sea salt
1 2/3 cups water or whey
½ cup golden raisins
Toast the flax seeds
Heat flax seeds in a saucepan over medium heat until toasted, 2-3 minutes; transfer to a bowl to stop the cooking. In a spice grinder, grind half the seeds. Grinding makes the healthy omega-3 fatty acids and phytochemicals called lignans in flax seeds available for digestion.
Mix the dough
In a stand mixer, combine the sourdough starter, white and whole-wheat flours, honey, and salt. Add water to the flours. Mix in cooked quinoa, ground and whole flax seed, hemp hearts, ground chia seeds, and raisins. Add more white flour or water as needed. Place dough on a surface for resting. Cover the dough with plastic wrap.
After the dough has rested 20-30 minutes begin four rounds of stretching and folding about 30 minutes apart. Cover between folds. Then allow the dough to continue its bulk fermentation another 2 to 7 hours, depending on temperature and starter strength. Look for puffy edges and approximate doubling.
Flour your counter and scrape out the dough onto it. Preshape the dough and let it rest for 20-30 minutes. Shape dough into a boule.
Generously coat a proofing basket (or cotton non-terrycloth towel in a bowl) with flour, wheat bran or cornmeal; put dough seam side down in basket and dust with more flour, bran or cornmeal. Cover and proof in the refrigerator 10-16 hours, or at room temperature 1-2 hours.
Preheat oven to 500°F 30 minutes before baking. Place the Dutch oven into the oven to preheat.
Flip the dough into the hot Dutch oven. Score the bread. Cover the pot and put into the oven. Bake at:
- 500°F for 15 minutes covered
- 450°F for 10 minutes covered
- 450°F for 10 minutes uncovered
Using an instant-read thermometer, the internal temperature should be around 205-210°F.
Remove the bread from the cooking vessel. Let the bread cool completely on a rack before slicing.