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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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As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
This rustic galette recipe from India Mathews is a celebration of simple, honest ingredients and using the whole of the grain. Made with wholemeal flour, the pastry has a beautiful depth of flavour: nutty, buttery and subtly sweet. Beyond the taste, baking with wholemeal flour reduces food waste in the milling process.
