For the starter dough
- 220g/ 2 cups Greek Yogurt
- 250g/ 2½ cups Rye flour
- 1 tbsp Salt
- 350g/ 3½ cups Rye flour
- 330g/ 2 cups Red Quinoauncooked
- 100g/ 3 oz all purpose flour
- 60g/ 2 oz Bread flour
- 60g/ 2 oz Spelt Flour
- 450g/ 1lb water
- 27g/ 1 oz fresh yeast
- 10g/ 2 tbsp Date honey
- 20g/ 1½ tbsp Salt
I know how it sounds, Rye red Quinoa bread, too difficult, big time consumer, the truth can’t be farther than that, it’s a friendly bread with minimum handling.
Whenever I make bread on a weekday I organize the proofing time to be reasonable and to fit my schedule, else it will be impossible to make a bread and keep my work.
Why rye red quinoa bread?
First thing comes to my mind is why not, but when you come to think about it, if we are making a bread at home we want it to have better nutritional values than the store bought (and better taste but that’s the easy part…)
the health benefits of Rye are huge compared to white flour, it is high on in protein, phosphorus, iron and potassium, it’s also low in gluten and saturated fat.
Rye is known for its ability to improves blood glucose levels and lowers insulin response not to mention it will supply the body a longer satisfaction filling than white flour.
The quinoa is known for its rich nutritional values such as magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and antioxidants.
So, you can imagine this bread to be a full meal on its own and as such you actually eat less of it, although it’s just delicious.
First thing I’m doing to build flavor for this bread is a 48hr starter dough composed with yogurt and flour.
The bread itself is made with a variety of flours however the Rye is over 70% of the flour content and is the main ingredient by far.
in every bread I try to use a combination of flours for a deeper and richer flavor, a great example is the whole spelt bread that even though close to 100% spelt, it was always added with another flour for variation
Rye breads are not necessarily dense, they can be light and airy as white flour although their gluten content is much lower, the key is to create a flexible dough with minimum tempering so we will not interrupt the bubbles to form in the bread.
You will love this bread, it really has a great flavor plus it contains all the nutritional values you need in a slice of bread.
making the starter dough
cook the quinoa
Place the quinoa in a medium saucepan, fill with water about an inch higher than the quinoa level.
mixing the dough
Set a small bowl, add 3 tablespoons from the total water, mix in the yeast, date honey and 2 tablespoons from the rye flour, cover and let rest for 10 minutes until bubbles emerge.
Proofing the dough
Remove the dough from the mixing bowl into a floured working surface.
baking the bread loafs
15 minutes before the end of the bread proofing time, heat the oven to 220°c/440°F.