Quinoa and Flax Toasting Bread

Name: Quinoa and Flax Toasting Bread
Prep time: 180 min
Cook time: 45 min
Total time: 225 min
Yield: 2
Cuisine: American
Ingredients: 6 cup All-Purpose Flour (6 cups (768 g) unbleached all-purpose flour); 1 tbsp Kosher Salt (1 tablespoon (15 g) kosher salt); 1 tbsp Granulated Sugar (1 tablespoon (12 g) sugar); 2 ½ tsp Instant Yeast (2½ teaspoons (10 g) instant yeast); ¾ cup Red Quinoa (3/4 cup (132 g) red quinoa); 1 tbsp Flax Seed (¼ cup + 2 tablespoons (52 g) flax seed or ground flax seed); 3 cup Water (3 cups (681 g) lukewarm water, made my combining 2.25 cups cold water with .75 cups boiling water); 1 cup Olive Oil (1/3 cup (66 g) olive oil); 2 tbsp Unsalted Butter (2 to 3 tablespoons softened butter — up to 3)

A hearty, crusty American-style bread made with whole red quinoa and flaxseed, mixed, risen, and baked in loaf pans.

225 minAmerican

Servings2

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Vegetarian
Pescatarian
Halal

Steps

1In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Add quinoa and flax seeds and toss to coat. Add the water followed by the oil. Using a rubber spatula, mix until the flour is absorbed and the ingredients form a sticky dough ball.
2Cover bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1½ to 2 hours or until the dough has doubled in bulk.
3Preheat the oven to 375ºF. Grease two loaf pans with the softened butter—be generous. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it towards the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball as you bring it towards the center.
4Using your two forks and working from the center out, separate the dough into two equal halves. Use the forks to lift each half of dough into the prepared pans. If the dough is too wet to transfer with forks, lightly grease your hands with butter or oil, then transfer each half to bowls. Let the dough rise for 20 to 30 minutes on the countertop near the oven (or other warm, draft-free spot) or until the top of the dough just crowns the rim of the pans.
5Bake for 40 to 45 minutes or until golden all around. Remove bowls from oven and turn loaves out onto cooling racks. If the loaves look pale or feel soft, return them to their pans, and bake 5 minutes longer. Remove from oven, turn out onto cooling rack, and let cool for at least 15 minutes before cutting.