Red quinoa and walnut bread

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I’ve recently discovered quinoa and even more recently discovered red quinoa. I’m sure everyone has heard of the health benefits of quinoa TO DEATH, but it’s also quite yummy. I love its slightly nutty flavour and it makes my boring lunch salad more interesting. It’s also very nutritious and high in fibre. On a sadder note, I have read that its rising popularity has increased its value as a crop so much that it is now no longer affordable as a staple to those who grow it and most rely on it for their nutrition. I hope that the crop can expand in a sustainable and ethical way so that everyone can enjoy and benefit from it.

Quinoa is quite expensive, but a little goes a long way and this wonderful bread is a great way to enjoy it (OK, maybe not for the gluten intolerant!). I love the addition of walnuts and honey and the mustard gives it a slightly complex edge. This bread is a meal in itself, but works wonderfully with poached eggs for breakfast and even with just jam. I use a breadmaker to mix and prove the dough, because I’m crap at kneading bread.

Red quinoa and walnut bread

  • Difficulty: moderate (if using bread machine)
  • Print

Makes: 1 loaf

Ingredients:

  • 1 cup cooked red quinoa, completely cooled (refer to packet for cooking instructions)
  • 50 g walnuts, chopped
  • 3 tablespoons sunflower kernels
  • 7 g dried yeast (one packet)
  • 500 g plain flour, sifted
  • 1 teaspoon bread improver
  • ¼ cup sunflower oil
  • ¼ cup honey
  • 100 ml skim milk
  • 100 ml water
  • ½ teaspoon salt
  • 1 tablespoon Dijon mustard
  • extra sunflower kernels to garnish

Method:

  • Add all the ingredients except the walnuts, sunflower seeds and quinoa to the bowl of a bread maker and start the mixing process (use the ‘dough’ setting) *.
  • Add the walnuts, sunflower seeds and quinoa five minutes into the mixing cycle.
  • While the dough is proving, prepare a bread loaf tin, by lightly oiling.
  • After the first prove, remove dough from bread pan and knock back, then shape into a loaf in the tin, cover with a tea towel and allow to rise again in a warm place for 45 minutes to an hour.
  • Preheat oven to 200°C (180°C fan forced) for half an hour.
  • Sprinkle surface with a little water and sprinkle over some extra sunflower seeds.
  • Bake in oven for 45 minutes (cover with foil after 30 minutes if the surface is getting too brown).
  • Allow to cool for 15 minutes in pan before turning out onto a wire rack to cool completely.

This recipe uses white flour. You may need to adjust liquids if using another flour such as wholemeal

*If you do not have a bread maker to mix and prove the dough:

  • Activate the yeast in 100 ml tepid water with 1 teaspoon sugar until frothy.
  • Combine the oil, milk, sunflower seeds, honey, mustard and salt and add to the yeast, then stir through the quinoa and walnuts and half the flour.
  • Combine with the remainder of the flour and the bread improver and knead using the dough hook of a stand mixer or on a lightly floured surface for five to seven minutes until smooth and elastic. Add a little more flour if the dough is too sticky.
  • Place dough in an oiled bowl, cover with a tea towel and allow to rise in a warm place for two hours until doubled in size.
  • Go to dot point 3 of the main recipe and keep going.

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Modified from http://www.neverhomemaker.com/2010/05/red-quinoa-bread.html

 

 

 

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