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.
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making the starter dough
Place the rye flour, yogurt and salt in a bowl, mix and place in a cool spot in room temperature for 48hrs.
The starter is thick, it does not suppose to bubble since there is no yeast action.
cook the quinoa
Place the quinoa in a medium saucepan, fill with water about an inch higher than the quinoa level.
Bring water into a simmer and reduce heat to low for another 4-5 minutes.
Remove the saucepan from heat and leave the quinoa in the saucepan for another 10 more minutes to cool down (don't open the lid).
Open the lid and keep aside.
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.
In a bowl of a stand mixer equipped with the hook attachment, add the starter dough, rye flour, bread flour, spelt flour, all-purpose flour and the yeast bowl.
Mix for 1 minute on low speed until all flours combine, increase speed to medium and pour the water in a steady drizzle, mix for 5 more minutes.
add the quinoa and salt, mix for 3 more minutes.
From time to time scrape the side of the bowl for all dough to get mixed.
Proofing the dough
Remove the dough from the mixing bowl into a floured working surface.
Knead the dough briefly for about a minute, add some more flour if it’s too sticky.
Divide the dough into 2 equal parts and form an oval shape out of each part.
Flour a 8½x 4½x 2½ inches (21 x 11 x 6 cm) baking pans and place the log shape dough in the pans.
Cover and proof inside the pan for 1-1½ hours until the dough doubles itself.
baking the bread loafs
15 minutes before the end of the bread proofing time, heat the oven to 220°c/440°F.
Insert the bread pans to the lower rack of the oven and immediately reduce heat to 180°c/350°F, I like to throw a few ice cubes inside the oven to create some steam (it's optional).
Bake for 60 minutes and take the baking pans out of the oven when bread is golden brown and developed a nice crust.
Let cool for 5 minutes inside the pans and release the bread from the baking pan into a board or rack, let cool for another 30 minutes (it will be hard...) before serving.
Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession.
when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.
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