Quinoa bread, the naturally leavened recipe
Quinoa bread, here she is prescription to prepare it at home with mother yeast. Soft and with a strong flavor, it has a consistency similar to sandwich bread; its fragrance remains unchanged for several days and lends itself well to being stuffed or to accompany main courses. Also ideal for those suffering from celiac disease because it is gluten free (provided you also use a gluten-free sourdough).
Quinoa is a herbaceous plant that grows in the Andes, and from the stone grinding of its grains we obtain a flour which is naturally gluten-free. Has a high protein power and it's rich in mineral salts, Vitamins e low glycemic index carbohydrates.
Quinoa bread will surely win you over for its consistency, but also for its very particular taste given by the saponin that is recommended to balance with foods with a sweet flavor. Its preparation is very simple, just mix the ingredients in a bowl, then transfer them to a plum-cake mold and then wait patiently for the leavening. As already specified, this dish is gluten-free, but if it is intended for celiac or gluten intolerant people, you must make sure not to contaminate the dough and to use a gluten free sourdough.
Index
Ingredients
- 130 gr of sourdough
- 6 gr of salt
- 20 ml of extra virgin olive oil
- 350 grams of quinoa flour
- 60 gr of flax seeds
- 450 grams of water
- extra extra virgin olive oil to taste
- additional flax seeds to taste
- Preparation Time:
25 minutes - Cooking time:
50 minutes - Rest time:
12 hours of leavening - Dose:
4 people to - difficulty:
low
How to make quinoa bread: procedure
- To put the flax seeds soaked for ten / fifteen minutes in a bowl containing two hundred and fifty grams of water to create a gel that somehow replaces the absence of the gluten mesh,
- meantime dissolve the sourdough in the remaining two hundred grams of water and then add the oil,
- add then the flour and mix it with the liquid ingredients,
- to follow pour in the flax seeds and continue mixing,
- Lastly also incorporate the salt.
- Lining the mold with parchment paper and pour the mixture inside, level it gently, cover it with cling film and let it rise until doubled by placing it away from drafts (preferably in the oven off with the door closed),
- leavening finished brush it on the surface with additional oil and sprinkle it with more linseed,
- cook in a preheated oven at 190 ° for about forty-five minutes (to check the cooking you can do the toothpick test)
- cooking when finished, remove from the oven and leave the quinoa bread to cool on a wire rack.
How to store quinoa bread:
Quinoa bread can be stored in food paper bags for two / three days.
You may also be interested in other recipes with quinoa or other recipes and tricks for homemade bread
Ilaria Zizza
