Honey Quinoa Bread Pan De Quinoa Y Miel Recipes

Steps:

• Cook the quinoa in 2 cups of water for 10 to 15 minutes, until the water is absorbed.
• Cool to room temperature.
• .Cook the oatmeal in the water and milk until liquid is absorbed. Let cool.
• .Place 3/4 cup warm water in a large bowl (or bowl of a standing mixer) and sprinkle yeast over the water. Let rest 5 minutes.
• .Stir honey, oil, powdered milk, and sourdough starter (if using) into the yeast mixture with a wooden spoon (or with dough hook on low speed).
• Add 1 cup of the bread flour and the salt and stir well.
• Add the cooked quinoa and oatmeal and stir.
• Add the whole wheat flour and 1 cup more of the bread flour and stir.
• When the dough starts to get stiff, turn out onto floured surface and begin to knead. (If using a standing mixer, continue to knead with dough hook). Keep adding flour and kneading until dough is smooth and elastic, about 5 minutes with a mixer, or 10 to 15 minutes by hand.
• Dough should feel slightly sticky but should not be wet and slack. You should be able to form it into a ball and it should hold its shape.
• .Lightly oil a large bowl with vegetable oil and place bread in the bowl, turning to coat lightly with the oil. Cover loosely with saran wrap.
• Let bread dough rise in a warm spot until double in size, about 2 hours.
• Oil a large loaf pan (11 inches by 6 inches or 2 9x5 pans). Punch down dough and shape into a ball.
• Pat/flatten into an oval shape about the length of the bread pan. Fold long sides in and tuck them underneath as you place the bread into the pan, so that the top surface of the bread is smooth and without seams.
• .Brush top of load very lightly with water and sprinkle with quinoa seeds.
• Let rise in warm place until bread has almost doubled in size. Preheat oven to 400 degrees.
• 1When oven is hot, place bread in center of oven. Throw a handful of ice cubes into bottom of oven to create steam.
• Bake for 30 minutes.
• Cover bread loosely with foil if the top is getting too brown and bake 15 minutes more.
• Bread should sound hollow when tapped.
• Let cool in pan for 15 minutes.
• Remove from pan and let cool completely.

Steps:

• In a large bowl, combine the yeast and water and stir until dissolved. Stir in the agave syrup and molasses. Whisk in the flours, 1 cup at a time. Stir or whisk this mixture 100 times, for about two minutes. Scrape down the sides of the bowl with a spatula, cover the bowl with plastic and leave to rise in a warm spot for one hour, until bubbly.
• Add the oil to the sponge and fold in, using a large spoon or spatula. Add the salt and fold in. Fold in the quinoa, then fold in 2 cups of the whole-wheat flour. Place another 1/2 cup whole-wheat flour on your work surface, then scrape out the dough. Use a paddle to help fold the dough over while kneading until it has absorbed the flour on your work surface. Flour your hands, and knead the dough for 10 minutes, adding flour as necessary, until it is elastic and springs back when you press it with your finger. It will be dense and sticky. Shape the dough into a ball. Rinse and dry your bowl, and coat it with oil. Place the dough in it, then flip the dough over so that it is coated with oil. Cover the bowl tightly with plastic wrap, and set in a warm spot to rise for one hour or until doubled.
• Punch down the dough, cover the bowl and allow the dough to rise again for 45 minutes to an hour.
• Preheat the oven to 375 degrees. Divide the dough into two parts, and shape into loaves. Place half of the sesame seeds on your work surface, and gently roll the rounded side of one loaf over them so that they stick. Repeat with the remaining sesame seeds and the other loaf. Oil two 9-by-5-inch bread pans, and place the loaves in the pans, first seam side up, then seam side down. Cover with a damp towel and allow to rise for 30 minutes, or until the surface of the loaves rises above the edges of the bread pans.
• Gently brush the loaves with egg wash. Using a sharp knife, cut two or three 1/2-inch-deep slashes across the top of each loaf. (If this causes the loaves to deflate, let them sit for another 15 to 20 minutes.) Bake 50 to 55 minutes, brushing again halfway through with egg wash. The bread is done when it is golden brown and responds to tapping with a hollow sound. Remove from the pans and cool on a rack.

Steps:

• Bring 1 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Whisk sourdough starter, milk, honey, olive oil, yeast, and salt together in a large bowl. Add cooked quinoa and mix until incorporated. Add flour, 1 cup at a time, mixing after each addition to form long strands of gluten.
• Knead dough for 10 minutes, adding more flour as needed to make dough workable. Set bowl on the counter, cover with a cloth, and let rise until doubled in size, 2 to 4 hours.
• Punch dough down, shape into 2 loaves, and place into well greased and floured baking pans. Wet tops of loaves slightly and press oats into the surface. Cover with a cloth and let rise in a warm place until doubled in size, 2 to 4 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until loaves sound hollow when you tap on the surface, 30 to 35 minutes. Remove from the oven and let sit in pans for 5 to 10 minutes before removing to a wire rack to cool completely.

Steps:

• Rinse quinoa well then proceed with recipe.
• Cook the 1 cup of quinoa in the 2 cups of water 10 to 15 minutes or until water is absorbed, cool to room temperature.
• Cook the oatmeal in the water and milk and let cool to room temperature.
• Place the 3/4 cup of warm water and honey in large bowl (or in bowl of stand mixer) and mix in the dry yeast, let proof 10 to 15 minutes.
• Stir in oil, powdered milk and sourdough starter (if using) into yeast mixture with wooden spoon (or dough hook on low speed if using).
• Add 1 cup of bread flour and salt and mix well.
• Add cooled quinoa and oatmeal and stir.
• Add whole wheat flour and another cup of bread flour and mix well. When dough starts to get stiff turn out onto floured surface and continue to knead adding flour as needed to achieve a smooth elastic slightly tacky dough. Follow same directions if using dough hook on stand mixer to achieve same end results.
• Form dough into a ball and place into a large oiled bowl, cover with plastic wrap and place in warm place and let rise until doubled, 1 or 2 hours depending on the warmth of your kitchen.
• Punch dough down, form into desired shape and let rise second time until almost doubled again.
• Brush top with water or egg wash and sprinkle top with raw quinoa.
• Place in preheated 400 degree oven for 25-30 minutes or until load is golden brown and sounds hollow when tapped on bottom.
• Cover with foil if browning to fast.