YQ Harvest Cob Loaf with Flaked Quinoa

Baking bread Flour Golden Linseed Grains and Seeds Linseed Pulses Quinoa Flakes Seeds YQ

by Sue Hudson August 24, 2016

This scrumptious harvest cob from baker Sue Hudson is made with YQ Wheat Flour and Flaked Essex Quinoa and packed with Golden Linseed and Sunflower Seeds.

Sue brings us a deliciously seeded cob loaf that makes inspired use of our flaked quinoa.

Preparation time: 120 mins | Cooking time: 40 mins | Total time: 160 mins | Oven Temperature: 220-200C

Makes one Loaf

Ingredients

240g Wholemeal Spelt Flour
240g YQ Wheat Flour
1tsp Easyblend yeast (or 10g fresh yeast)
50g Quinoa Flakes
50g Golden Linseed
50g Sunflower Seeds
8g Sea Salt
50g Olive or Rapeseed oil
300ml Warm Water

Method

Line a baking sheet with baking parchment
Mix all the dry ingredients in a large bowl.
Add all the other ingredients and combine well in the bowl.
Tip out on to work surface and knead well, stretching the dough and folding it, for about 10 minutes.
Return to the bowl, cover and rest for 1 hour.
Tip out on to work surface and shape into a ball, place on to baking parchment and cover. Prove for 30-40 minutes.
Meanwhile, heat oven to 220C and place a pan of water at the bottom of the oven. Steam helps the loaf to expand rapidly.
With a sharp knife or blade, slash the top of the loaf several times and place in steaming oven.
Bake for 10 minutes at 220C then lower the temperature to 200C and bake for a further 30 minutes.
Remove from oven and cool on rack.

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