The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

quinoa seed

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activ8's picture
activ8

quinoa seed

Hi. I am new to this site and a bit fingers and thumbs in finding my way around. My husband came home with a bag of quinoa seed. 2 questions - do I absolutely need to soak it? Any recipes to use with'normal' breadflour?

titus's picture
titus

Quinoa doesn't need to be soaked, but you should rinse it very thoroughly until the water. Here is a page to show you how:

http://tinyurl.com/2kgrwp

It cooks great in a rice cooker with a ratio 1.5 cups quinoa to 2 cups water.

browndog's picture
browndog

Hi, activ8, I use quinoa frequently. I don't have a quinoa-specific recipe, I simply cook about 1/2 a cup or so and add it to my usual sandwich bread dough. That would be something like 6 cups of flour, the cooked quinoa, 3 tbsp oil and a couple tbsp of honey or maple syrup, a tbsp of salt and 2 tsp active dry yeast. I then add enough water or water/milk mixed to make a tacky, silky dough after a good 8-10 minute knead. If you want more or clearer details I'm happy to give them.

You can tell quinoa is cooked by the odd little 'tails' they develop when they're done, which takes about 15 minutes. The tails look like pale little threads that curl off from the body of each individual grain.

Quinoa is extremely nutritious with a pleasantly bland taste.

david t's picture
david t

I agree with the comments by browndog.  Now I know I didn't invent this type of bread myself  :)
I've been using quinoa in bread making for about six months now.  My favorite is adding red quinoa to whole wheat bread recipe.  Typically I rinse about 1 cup of the red quinoa in cold water.  Next I add about 2 cups of boiling water to the quinoa in a pan and cover.  Sometimes I leave the quinoa and water on the stove overnight and sometimes I'll return it back to boiling and turn it off.  
In the morning I go ahead and make the dough.  However, because the quinoa is quite moist I end up adding about 9 cups of flour and end up with 3 loaves.  
The red quinoa berries show nicely with the lighter whole wheat bread dough.  I'm going to try making the white quinoa berries with a molasses whole wheat and see how that goes - taste and visually.
I will post pictures once I figure it out.  I downloaded the instructions but for some reason they aren't working with my MacBook Pro.

browndog's picture
browndog

There now, we've all learned something--I didn't even know there was red quinoa. We should mention, shouldn't we, that quinoa is pronounced keen-wah, unless you feel too silly to say that out loud.

KipperCat's picture
KipperCat

I think red quinoa is even tastier than the typical white quinoa.  I've never had it in bread, but it's delicious on its own.

banguette's picture
banguette

I'm going to try adding some sprouted quinoa to a boule, I'll let you know how it turns out.

AnnieT's picture
AnnieT

Hi activ8, welcome to the site. If you need another idea for using quinoa I have a great salad which is good for potlucks. I'll gladly share, A

rcornwall's picture
rcornwall

This recipe uses ten grain cereal but could be adapted to use quinoa instead. If you try it let me know. Yes soak it, or grind it into flour.

rcornwall 

AUSTRIAN SUNFLOWER BREAD

STARTER:

794 g                                   BREAD FLOUR

7 g                                         ACTIVE DRY YEAST

85 g                                      HONEY

1.4 kg                                   WATER

FLOUR MIXTURE:

2 kg                                       BREAD FLOUR

20 g                                      ACTIVE DRY YEAST

85 g                                      WHEAT GLUTEN (OPTIONAL)

GRAINS:

454 g                                   TEN-GRAIN CEREAL MIX

340 g                                   SUNFLOWER SEEDS

794 g                                   HOT WATER

64 g                                      SALT

 

METHOD:

Make your sponge nine hours ahead or overnight. Next combine your flour mixture and carefully spoon it over the  sponge to cover it completely. Allow to ferment for one hour and then for 8-24 hours in the refrigerator. Meanwhile soak the grains in the hot water. Allow to cool to room temp, then refrigerate for 8-24 hours. The next day, combine the sponge and flour mixture into a mixer and mix on low for two minutes and then on medium speed for 8 minutes. The dough will be very sticky. Allow to rest for twenty minutes. Add the salt, cereal and toasted sunflower seeds. Knead 5 minutes. Adjust consistency with flour or water if necessary. Allow dough to rise until doubled. Punmch down and give it 2 business letter turns to redistribute the grains. Allow to rise to double. Now shape the loaves and allow to rise until double.

Bake at 450 f. (230 c)

 Dough percentages:Flour             100% (2794)                                   Vital wheat gluten            3%(85g) Water                        79% (2194)                                   Ten grain cereal            16% (454g)Yeast                        .001% (22g)                          Sunflower seeds            12% (340g)Salt               2% (64g)Honey            3% (85g) Bread description: Rustic hydration, lean dough, indirect method, yeasted bread.
Rosalie's picture
Rosalie

How many loaves are we talking here?  That's four pounds flour plus one pound cereal mix plus .75 pound sunflower seeds.  Four loaves?

Rosalie

L_M's picture
L_M

rcornwall, this formula looks very much like the one from RLB's Bread Bible, and if so it is fantastic! I have used quinoa as part of the cereal mixture but I found that even if it soaked overnight with the other grains, it still stayed too hard in the bread, so I now cook it first and we like it much better that way. This bread keeps very well too.

L_M