Difficulty Level Easy
I had big plans to get back into my bread challenge and bake at least once a week, but with the holidays and such, I didn't get around to it. Now that January is here, I'm going to make a big effort and try some new bread recipes. This one jumped out at me and seemed like something I had to try. I quite like quinoa and it's loaded with protein and iron, so it's a good choice if you are vegetarian or vegan.
The recipe calls for the bread to rise in the refrigerator for 8 to 12 hours, but my refrigerator was pretty full, so I stuck it out on my back porch over night. I think it was a bit too cold, because it didn't rise very much. The bread turned out to be a bit dense because of it, but it still had a nice crumb and a good flavour. The quinoa makes it crunchy and give the bread an interesting texture. It was really good toasted too. I'm going to make some sandwiches with grilled vegetables using this bread and I think it will hold up very well.
I used V8 for the vegetable juice, but you could use any kind you like. Make sure you rinse off the quinoa before you use it, otherwise it may be bitter. If you don't have a mixer, then just mix the ingredients in a large bowl and then knead by hand.
|1 teaspoon||active dry yeast|
|1/3 cup||lukewarm water|
|1 tablespoon||extra-virgin olive oil|
|2 teaspoons||fine sea salt|
|1 cup||seasoned vegetable juice|
|3 3/4 cups||bread flour|
From the website Cooking Books.