Quinoa & Flax Bread

Easy to master recipe using active-dry yeast.

I love the texture that seeds give bread and also the added nutrients. For this loaf, I used whole raw red quinoa and whole raw flax seeds, but you can use any raw uncooked quinoa that you may have on hand.

Ingredients:

1 Cup Warm Water

1 1/2 tsp. Active Dry Yeast

1 1/2 tsp. Sugar

1 tsp. Kosher or Sea Salt

2 Tbsp. Oil

2 1/2 Cups Bread Flour (AP ok)

1/4 Cup Quinoa

3 Tbsp. Flax Seeds

Method:

1. Add the lukewarm water, yeast and sugar to a bowl or a bowl of an electric mixer.

Let the yeast wake up and start to bubble.

2. Add salt, oil, flour. Then, bring the dough together by hand or with a dough hook if using an electric mixer. Knead for 10 minutes on a lightly floured surface by hand or for 5 minutes on medium speed.

3. Let the dough rest for about 90 minutes (or until it has doubled in size) in a covered, oiled bowl. Keep it in a warm place.

Tip: I like to use a washable and reusable cover that looks a lot like a shower cap but you can also cover your bowl with a plate or a towel (just oil your dough).

4. When your dough has doubled in size, punch it down in the bowl and knead in the quinoa & flax. Shape it into desired loaf shape. Place in a proofing basket or on a sheet tray lined with parchment (if using a stone, invert your sheet tray if it has sides so you can slip the parchment onto the stone). Oil the top and cover with a light cloth. Let rest for about 60 minutes until it comes back to double the size again.

5. Heat your oven to 400 degrees once your dough starts getting close and add your baking stone (if using) and a pan for water on the bottom rack.

6. When the dough has doubled in size, gently flip the bread out onto a baking stone, a sheet tray lined with parchment paper or the back side of a sheet tray. Brush on some nut milk (I add a little agave) and score with a bread lame or sharp knife.

7. When inserting bread into the oven, add 2 cups of warm water to your pan on the bottom rack. If you have a thermometer, insert it at about 15 minutes into the cooking time, you can also remove your parchment at this time because your crust has formed.

7. Bake for about 30 minutes or pull the loaf at 200 degrees.

8. Let the bread cool for at least 30 minutes before slicing. Enjoy!