Quinoa, Pea and Multi-Seed Loaf

Quinoa, Pea and Multi-Seed Loaf

by Sue Hudson January 07, 2017 1 Comment

Packed with nutritious seeds, flaked quinoa and yellow pea flour, this vegan gluten-free loaf is healthy, virtuous and delicious! It makes for a superb afternoon tea or a sustaining but light lunch, perhaps with a bowl of Squash and Fava Bean Soup. This recipe was created by the Sue Hudson of Bread Workshops.

 

Ingredients

  • 150g Quinoa Flakes
  • 100g Yellow Pea Flour
  • 50g Buckwheat Flour
  • 100g Potato Flour
  • 8g Fine Sea Salt
  • 10g Fresh Yeast or 7g Dry Easy-Blend Yeast
  • 400ml Warm Water
  • 15g Black Treacle
  • 180g Mixed Seeds (eg Poppy, Sesame, Flax, Sunflower, Pumpkin, Linseed, Hemp)
Cooking Equipment
  • 900g Loaf Tin, lined with Baking Parchment
  • Baking Tin
  • Large Mixing Bowl

Method

  1. Combine the quinoa flakes, flours, seeds, salt and yeast in a large bowl. If using fresh yeast, flake it before adding to the dry ingredients.
  2. Stir the treacle into the warm water and add to the dry mixture. Mix thoroughly and knead on a floured surface so that all the flour is worked in.
  3. Return the dough (it will have the consistency of a thick batter) to the bowl and cover with cling film or a plastic bag and leave to rest for 1 hour in the kitchen. (It is not necessary to place the dough in an airing cupboard.)
  4. After an hour the dough will have plumped up. Carefully pour the dough into a 900g loaf tined ined with baking parchment. Cover with a tea towel and leave to rest again for 30 minutes.
  5. Preheat your oven as high as possible and place an empty baking tin at the bottom of the oven.
  6. After 30 minutes carefully pour about 100ml boiling water from your kettle into the baking tin in the oven, then place the loaf above on the middle rack of the oven. The steam will assist the loaf to expand quickly ("oven spring") in the first 10 minutes.
  7. After 10 minutes baking at the highest temperature reduce the heat to 200C and continue baking for a further 40 minutes until the loaf is baked through. (Test with a skewer if in doubt - it should come out of the loaf dry - and bake for longer if necessary).



Sue Hudson
Sue Hudson

Author



1 Response

Maya
Maya

February 05, 2017

Has anyone tried making this in a bread-maker? Or if not could someone advise on the recipe and method for bread-makers. Thanks : )

Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Beans, Peas & Quinoa

Flamingo Pea Cretan Fava
Flamingo Pea Cretan Fava

by Helena Barlow June 24, 2020

Helena Barlow kindly gave us this recipe for traditional Greek fava, it's made with our Flamingo Peas instead of the more usual split yellow peas or grass peas and they give it a sweetness, a beautiful warm colour and a creamy texture.

Read More

Beetroot hummus with roasted lemon chickpeas
Beetroot hummus with roasted lemon chickpeas

by Helena Barlow June 24, 2020

When Helena Barlow posted this pink humumus recipe on instagram it certainly caught our attention! Made with our creamy, quick to cook Norfolk Chickpeas it tastes as amazing as it looks.

Read More

Pink Pea and Anise Syrup Cake
Pink Pea and Anise Syrup Cake

by Christine McFadden June 24, 2020

Peas for dessert! Our new Flamingo Peas are sweet and creamy, making them perfect for this delicious cake from Christine McFadden author of Flour: A Comprehensive Guide.

Read More