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| 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
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Method
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Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
