Cookbook

13
Quinoa, Linseed &
Chia Bread
1
Prep  minutes / Cook – minutes
2
Makes  loaf
 tablespoon black chia seeds
 tablespoon linseeds
 teaspoons white quinoa
 teaspoons red quinoa
¾ cups (ml) lukewarm water
½ teaspoons salt
 cups (g) bakers flour
½ cups (g) wholemeal plain flour
 teaspoons white sugar
½ teaspoons instant dried yeast
 tablespoon olive oil
White and brown quinoa extra for crust
Method
Combine chia, linseed and quinoa in a small bowl. Add
½ cup of the water and mix well; set aside for  minutes.
Assemble mixer using the dough hook. Add salt, flours, sugar,
yeast, oil, remaining  cup water and soaked seeds into
mixer bowl. Slowly turn mixer to FOLDING/KNEADING
setting and mix for about  minutes. If necessary turn mixer
o and scrape sides to lift any flour.
Turn dough out onto a lightly floured surface and knead to
combine. Place dough ball into a lightly oiled bowl, cover
and rest in a warm draught free place for – minutes or
until dough has doubled in size. Turn dough out on bench
surface and knock back (punch) the dough to remove excess
air, using hands gently push the dough to make a rough
rectangle, about  x cm.
Bring one long edge of the dough into the centre then bring
the other long edge in. Pinch seam together to seal. Brush
with a little water and sprinkle generously with extra quinoa.
Flip dough over so the seam is down and repeat with water
and quinoa. Cover with a clean towel and allow to rise again
for about  minutes until doubled in size.
Preheat oven to C fan forced.
Once doubled in size, cut three shallow slits with a sharp
knife on the top of the loaf.
Bake in oven for – minutes or until golden brown and
hollow when tapped on top. Transfer to a wire rack to cool
completely. Place in oven for  minutes again if serving hot.
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