Tri-Colour Quinoa Honey Whole Wheat SD Loaf And SD English Muffins

Recently, I had a craving for English muffins and this weekend I tried a new recipe I found on line, which used sourdough starter. It ended up being a bit fiddly to execute and the finished muffins were much bigger than I liked. I split and toasted the muffins and ate them with butter, honey and peanut butter. I even had a hearty ham and peanut butter sandwich. Tasty, but not remarkable.

Sourdough English Muffins with honey

 

 

On a recent trip to Bulk Barn I picked up some tri-colour quinoa and riffing on my previous honey whole wheat sourdough bread experiments, I made a lovely sandwich loaf with some soaked quinoa.

Tri-Colour Quinoa Honey Whole Wheat Sourdough Loaf

Tri-Colour Quinoa Honey Whole Wheat Sourdough Loaf – 860 grams of dough, makes one 9″ by 5 1/4″ loaf

1/4 cup quinoa, rinsed 3 times and soaked overnight at room temp in fresh water**
2 1/4 cup all purpose flour, divided
1/4 cup whole wheat flour
1 tsp salt
1 tbsp honey
1 tbsp extra virgin olive oil
1/4 tsp ground garlic powder (optional)
3/4 cup sourdough starter
1/2 cup warm milk
1 large egg, room temperature, slightly beaten

** You may find that some of your quinoa has sprouted the next morning.

 

 

In a large bowl, combine 1 cup of the AP flour, the WW flour and the salt, stir well.

Add the quinoa, honey, olive oil, garlic powder (if used), starter, milk and egg and beat well with a large wooden spoon until you have a smooth batter. Gradually stir in the rest of the all purpose flour, 1/4 cup at a time, until the dough forms a ball around the spoon.

Turn out the dough onto a floured working surface and gradually knead in the rest of the flour until you have a soft but not sticky dough. Knead for 5 minutes, let rest for 5 minutes under a bowl and then knead for another 5 minutes.

Form the dough into a ball, place into a lightly oiled bowl, cover with a sheet of saran wrap or a damp towel and place in a warm place until doubled. (This took about 1 hr 45 min in my oven with the light turned on.)

Shape the dough and place into an oiled 9 by 5 1/4 inch loaf pan. Cover again with saran wrap or the towel and let rise until doubled, another 1 1/2 – 2 hrs.

Preheat the oven to 375 deg F and bake the loaf for 25-30 minutes until well browned and the bottom is firm and sounds hollow when knocked. You may need to cover with a sheet of aluminum foil if it gets too brown before it’s finished baking.

Turn out and let cool on rack. Don’t cut until it’s cooled to room temperature.

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16 thoughts on “Tri-Colour Quinoa Honey Whole Wheat SD Loaf And SD English Muffins

      1. I usually just put it in the microwave oven or on a stove top, one part quinoa to two parts water. In the microwave oven it cooks for 10 minutes then two minutes resting. On the stove top, once it’s absorbed the water, you’ll get a feel for the texture. You need to wash it first too like rice.

      2. My FB group members mentioned the saponin coating on quinoa which needs to be rinsed off or it will be bitter. Do you ever cook the quinoa in broth or do you always just use water? I ran across a breakfast recipe which uses cooked quinoa and cooks it with milk, sugar and dried cranberries, orange zest and crushed pecans. It sounded very tasty.

      3. My favourite way to cook it is beneath a piece of chicken thigh or chicken Maryland in a hot oven. The quinoa soaks up all the chicken juices and it tastes better than just water.
        Yes, I have used stock which does help impart more flavour.

      4. Of course, you can’t turn leftover quinoa into breakfast porridge if you cook it in broth. Or maybe you can. Sort of like a congee for breakfast. 🙂

  1. Quinoa in bread – now that’s a new one. 🙂 I’m not a fan of using quinoa as a grain for budda bowl and such, but I can now see how well it works in bread. Your bread is perfect!

    1. Thank you for the kind remark.

      I’ve never heard of ‘budda bowl’ but when I ran across tubs of the stuff at the bulk store chain, Bulk Barn, on the weekend, for $4-5 a pound depending on the colour (the plain was the cheap one but I went for the pricier tri-colour) I thought I’d give it a try. It’s my solution for the multi-grain loaves they’re baking on my SD FB groups. 🙂

      I found a nice assortment of those bowls here. Something to think about.

      https://www.buzzfeed.com/michelleno/14-buddha-bowl-recipes-that-will-satisfy-every-craving?utm_term=.fhQdJOGra#.mceDaRVL5

  2. What fabulously authentic-looking English muffins! Excellent job. The nooks and crannies look wonderful, perfect little spots for the butter to pool in. That loaf looks great, your quinoa would have had to be super fresh to sprout like that, lucky you! I bet that bread was delicious!

  3. I love that some of the quinoa has sprouted – what a healthy bread. I have never made English muffins but that bread is definitely calling my name.

  4. I love, love, love quinoa. I just love it’s flavor, I can’t even explain why. I can’t say I’ve ever baked with it though, which makes me all the more curious. The loaf looks fantastic, cheers for sharing this. It’s always fun coming across new challenges like this.

    Would you be interested in sharing recipes with our community of passionate foodies? We’re always on the lookout for fun, new and delicious recipes like this one. You can find us right over here: https://www.facebook.com/groups/OnlyGoodEats and on Instagram @Creatorsdotco (where we share creations from the Good Eats community!)

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