But not grounded up and turned into a flour, just an addition like you would add seeds.
I've read that quinoa has amazing properties because it's one of rare plant products that has a complete protein, which is important if you are a vegetarian.
If anyone has tried it, how would it taste and contribute to the structure of the bread, let's say 40g per 500g flour.
Hey there! I made a quinoa / Kamut bread from Tartine 3 a while back (posted in my blog, title "Khorasan..."). I highly recommend it, but you need about 2-3 days to let the quinoa sprout. I don't see why you couldn't make this with spelt or Einkorn instead of Kamut. I used a black quinoa, but there are several varieties and I think the T3 recipe looks like it uses the blond variety. Great "grassy" flavour. In his recipe, he uses 25% quinoa to flour by weight, if you want airier crumb you might use less. I think there are quite a few other TFLers who've posted quinoa recipes, mainly sprouted.
I don't understand what that means, aren't you suppose to just wash it so it loses that compound that makes it taste bitter?
and make a quinoa porridge bread with any flour. 10% quinoa of the flour weight is no worries. Also great in salad.
Let us say for the sake of argument that I am baking with 1000 grams of flour and 700 grams of water.
If I want to make the porridge, what are you suggesting -- 100 grams of dry quinoa or 100 grams of the quinoa that has been cooked and not just to a cooked rice consistency but to a consistency of a wetter porridge?
If the latter, do you simply add 100 grams of cooked quinoa to the 1000 grams of flour and 700 grams of water, or do you do a more elaborate calculation, for example:
50 grams of quinoa + 70 grams water makes 120 grams porridge.
If I need to determine how much water is in 100 grams of the porridge, I know that the above porridge is 42% quinoa and 58% water (50/120 and 70/120 respectively), so 100 grams of it would contain 58 grams of water.... and would you reduce the 700 grams of water by that amount?
is when you cover the grains in water for a few hours (4-6h usually), then rinse and drain and aerate by running through the grains with your fingers or a spoon, then leave for 12h covered and repeat the rinse/drain/aeration again every 12h until the grains start sprouting. You're then good to go! Depending on your kitchen temp it can take 2-4 days. I also agree with DAB that cooking them into a porridge will be an excellent idea too. I don't find quinoa sour, more of a fresh field of dewy grass flavour.
I've also done a toasted quinoa bread, rather than waiting for it to sprout. I like to toast it in the oven and then soak it. I've put up to 40% in a loaf, though just the once, I think. I added a little of the soaking liquid to increase the toasty flavor, but I was worried using it for all the water might be overkill.