Monday, December 8, 2014

Pan de Quinoa y Miel for #BreadBakers


BreadBakersI made this loaf -  Pan de Quinoa y Miel - for the #BreadBakers' December event. See the bottom of this post for more information about this great bread baking group.

Our hostess this month is Mireille of Chef Mireille's East West Realm who picked a quinoa theme for the month. Thanks, Mireille!

Quinoa is a high protein grain that has been cultivated in the Andes of South America for hundreds of years. Recently 'redisovered' for its nutritional properties, quinoa adds a pleasant chewiness and slighly nutty flavor to this wholesome bread. 


Ingredients

  • 1 C cooked red quinoa
  • 2 C hot water
  • 3 tsp salt
  • 2 T active dry yeast
  • 1/2 C raw organic honey
  • 5 C white whole wheat flour
  • 1 C ground almonds
  • 2 T granulated honey
  • 1 T uncooked red quinoa
  • butter, for greasing the dish and rubbing the finished loaf

Procedure
Place the hot water in a large mixing bowl, sprinkling the yeast on top. Let bloom for ten minutes. Add honey and salt. Add the cooked quinoa, flour, and ground almonds. Blend until well combined. Knead for 3-5 minutes until it is smooth and soft. Oil the dough and the bowl, cover and let rise in a warm spot for 45 minutes. Once it has risen, punch it down again and shape move to a buttered loaf dish. Let rise again for 15 minutes. Sprinkle with granulated honey and uncooked red quinoa.


Preheat the oven to 425 degrees F. Bake for 20 minutes at 425 degrees F. Reduce the heat to 375 and bake for another 15 minutes.

Remove the baking pan from the oven and rub the loaf with stick of butter - just until it glistens (not the whole stick!). Let cool for 10 minutes and serve warm.


Here's the December Bread Basket...

How to join...
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

16 comments:

  1. I love the use of red quinoa here. Love the look.

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    Replies
    1. I love it, too! It's so much prettier than the regular quinoa.

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  2. Rub the loaf with a stick of butter, you say! What a wonderfully tasty idea. I love your quinoa honey loaf, Camilla!

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    1. Okay, I edited that to say "just until it glistens - not the whole stick!" Didn't realize how that read until you said that.;)

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  3. "rub the loaf with a stick of butter" - I'd bake the bread just so I could do that.

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    1. Haha. Okay, I edited it to be a little more descriptive..."just till it glistens..."

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  4. I'm with Stacy and Renee, rubbing with a stick of butter sure got my attention! Looks like a really nice chewy and soft crumb.

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    1. Thanks, Adam. I re-wrote that to be more descriptive. ;) But it was was nice and chewy and soft. Thanks for reading.

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  5. love the colorful loaf with the use of red quinoa - glad you liked the theme

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  6. Love the "hat" on your bread =) The addition of the almonds sounds like it would balance the quinoa beautifully, and the red quinoa makes your bread look great!

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  7. Looks delicious and goes perfect with a cup of tea. xo Catherine

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  8. Quinoa and almonds are a great combo. A really delicious and great looking bread.

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  9. Beautiful, Camilla! Love the red quinoa-great pop of color.

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