March 08, 2016 1 Comment
Our Essex grown and milled quinoa flour lends a nutty edge to Bread Workshop Sue's white loaf, it also brings a range of amino acids and micro-nutrients not present in wheat flour - delicious and nutritious! |
Sue Hudson who, when she's not keeping our accounts in line, runs Bread Workshops all over Norfolk and Suffolk, has started experimenting with our pea, bean and quinoa flours. As a starting point she's blending them with wheat flours to see how they change and improve the finished loaf. Fava bean flour has long been used to improve the rise of wheat flour doughs (especially in France) and pea flours are increasingly added to improve the protein content. But what about quinoa?
Sue's worked out that at about 10% of the dry weight ingredients the quinoa adds a delicious nutty flavour (even better if you toast the flour first) and, of course, brings all the goodness of quinoa with it. The bread is particularly delicious served toasted with jam!
Preparation time: 2.5 hours (including rising time) | Cooking time: 30 mins | Total time: 3 hours
(You'll need a baking sheet, baking parchment, baking tin, and a serrated knife)
Ingredients
|
Method
|
Comments will be approved before showing up.
April 25, 2025
This simple vegan dish pairs our creamy white coco beans with a punchy wild garlic pesto. If you haven’t tried brothy beans, you’re missing out on one of the simplest, most comforting and nutritious dishes out there: creamy beans served in their own rich, delicious stock, usually with fresh herbs to add brightness.
April 17, 2025
Swap blood for beans with Eden's vegetarian riff on black pudding. With pearled naked barley for a bit of chewiness, this hearty and spicy dish is best enjoyed with wholemeal soda bread.
April 16, 2025
Get in touch at hello@hodmedods.co.uk or 01986 467567
Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.
For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.
Sign up for our latest news, recipes, offers & more…
By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.
Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
Brenda
March 12, 2016
Hi I will not be able to have any tins with pulls I don’t know if you have heard of nickel free diet also cooked meat penicillin allergy there must be other people that have got it do you know any of them thsx