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Quinoa Whole Wheat Bread with Raisins

December 1, 2016 Gran

This bread recipe showed up in Saveur’s annual list of 100 finds from the world of food (Saveur, Issue 171, January-February 2015), from Paris master baker Eric Kayser.

The Saveur recipe uses fresh yeast and gets fancy with a pizza stone and changing baking temperature. Instead I baked it at 375°F for about 40 minutes. Perhaps I should be more respectful of M. Kayser’s méthode, but the bread was wonderful cooked my way too. I did switch the loaves from top to bottom shelves every 10 minutes during the cooking time, to keep them evenly baked.

¼ cup flax seeds
2/3 cup cooked red quinoa
2 ½ teaspoons instant-mix yeast
2 ¼ cups all-purpose flour, plus more for dusting
¾ cup whole wheat flour
1 tablespoon kosher salt
1 ½ cups water
1 tablespoon honey
½ cup golden raisins

Heat flax seeds in a saucepan over medium heat until toasted, 2-3 minutes; transfer to a bowl to stop the cooking.  Mix with cooked quinoa.

Whisk yeast, both flours, sugar, and salt in a bowl. Add water to the flours.  Mix in quinoa and flax seeds and raisins. Knead 4-5 minutes. Shape dough into a tight round and place in bowl large enough to allow for doubling in size.

When doubled in size, punch down. Shape dough into 12”-long oval and pinch ends.  If you want to, lightly dust dough with flour, then use a razor or paring knife to slice a decorative leaf pattern into top of dough, cutting about 1/4” deep.

Allow loaf to rise again. Cook in 375°F oven about 40 minutes, until loaf has a satisfyingly hollow thwack.

Breads, Recipes, Yeast Breads

About Gran

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 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

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