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All posts tagged Bread

Homemade Pumpernickel is hearty, slightly sweet, and rich in flavour, with different notes and flavours coming through the crust. The texture is dense but not heavy, just perfect for enjoying with a bowl of soup or a smoked salmon & cream cheese sandwich. Read more

Healthy, hearty, and delicious, this whole wheat quinoa bread is light, fluffy and packs a protein punch.

The loaf is intensely soft and fluffy, without any hard bits of quinoa in the crumb.

The quinoa melds and absorbs in the bread dough as it mixes and bakes. There’s a hint of nutty flavour, but it’s not an in-your-face-quinoa punch as you eat it.

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5 from 1 vote

Quinoa Bread Fast2eat

Super simple quinoa bread recipe made with cooked quinoa, whole wheat and bread flour. The quinoa lends a deliciously nutty flavour to the bread. It also makes the loaf extremely tender.
Prep Time5 mins
Cook Time3 hrs 48 mins
Waiting time15 mins
Total Time4 hrs 8 mins
Course: Appetizers & Starters, Breakfast & Brunch, Side Dish
Cuisine: American, Australian, Brazilian, Canadian
Keyword: Bake bread, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Easy, Homemade bread, Molasses Bread, Quinoa Bread, Recipe, Whole Wheat, Whole Wheat Bread, Whole Wheat Cycle
Servings: 20 slices
Calories: 143kcal

Ingredients

  • 1 cups Water 80-90°F/26-32°C
  • 4 tbp Oil
  • 1 tbsp Honey
  • 1 tbsp Molasses
  • 1 cup Quinoa cooked
  • 2 1/2 cup Whole wheat flour
  • 1 cups Bread flour
  • 1 tbsp Vital wheat gluten
  • 1/2 tsp Salt
  • 2 tsp Active dry yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select the “Whole Wheat” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2 LB) and press the Start button.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use a Bread Slicer.

Notes

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.
Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Nutrition

Calories: 143kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 135mg | Fiber: 3g | Sugar: 2g | Calcium: 13mg | Iron: 1mg

Read bread-making further information in my book:


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