| 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)
- Combine the 2 flours, salt and yeast in a large bowl, flake the fresh yeast if using and mix into the dry ingredients.
- Pour all the water in to the dry ingredients and start to combine using a dough scraper or your hands.
- When the dough is coming together, tip everything out on to your work surface and start to knead by stretching the dough away from you, rolling it up and giving it a turn before stretching again. This action stretches the gluten in the flour which will encourage a plump final loaf rather than a flat bread!
- Ten minutes of kneading is ideal, or 5 minutes if using a stand mixer with a dough hook.
- Return the dough to the bowl and cover with cling film or a plastic bag and leave to rest for 1hour in your kitchen. (It is not necessary to place the dough in an airing cupboard).
- After an hour the dough will have plumped up, now tip it out on to your work surface and gently flatten slightly using your knuckles. Roll up the flattened dough like a Swiss roll, place on an oiled baking sheet or one lined with baking parchment, cover with a tea towel and prove for 30 minutes.
- Preheat your oven as high as possible and place a baking tin at the base of the oven.
- After 30 minutes the dough will have risen again, give it a dusting of flour and score a deep slash across the top with a blade or serrated knife. Carefully pour boiling water from your kettle into the baking tin in the oven, and put the loaf inside. The steam will assist the loaf to expand quickly (oven spring) in the first 10 minutes, after which time reduce the heat to 200C and continue baking for a further 20 minutes until the loaf is a rich colour, crusty and beautiful.
And here it is!
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