YQ Harvest Cob Loaf with Flaked Quinoa

YQ Harvest Cob Loaf with Flaked Quinoa

by Sue Hudson August 24, 2016 2 Comments

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

Method

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



Sue Hudson
Sue Hudson

Author



2 Responses

Roger Foreman
Roger Foreman

May 31, 2021

Made this with puffed in place of flaked Quinoa. Come out really well. Will do again.

Alice
Alice

November 20, 2018

Looks good but probably quite high in phytic acid.

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