ETA: If you don’t have any starter, simply replace it with 1/2 cup of warm milk, about 1/3 cups more AP flour, 1 tsp of sugar 2 1/4 tsp active dry yeast in the quinoa bread recipe below. Proof the yeast with the warm milk into which the sugar has been dissolved and add it to the dough at the same point that you would have added the starter.
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.
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