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No-Knead Quinoa Bread

Patricia Reitz

No-Knead Quinoa Bread - ButterYum

Any Pinterest fans out there?  I love it - so many wonderful new recipes to discover, like this one I found for Quinoa bread.  If you're not a bread baker, don't be intimidated by this extremely easy recipe - there's no kneading required, and the dough can rest in your refrigerator for up to 10 days before you bake it.  The finished bread tastes wonderful, has a soft interior, and is packed full of protein.  Kind of delicate, kind of rustic, totally awesome.

No-Knead Quinoa Bread

adapted from Healthy Bread in 5 Minutes a Day

makes 2 small loaves (approx 8x3-inches)

Printable Recipe

  • 1 1/2 cups white whole wheat flour (made by King Arthur, available at most grocery stores)
  • 1 3/4 cups all-purpose flour
  • 1/2 cup uncooked whole Quinoa grains, rinsed
  • 2 1/4 teaspoons dry yeast
  • 2 tablespoons vital wheat gluten
  • 15 fluid ounces lukewarm water (1 3/4 cups plus 2 tablespoons)
  • 1 1/2 teaspoons Kosher salt
  1. In the bowl of a stand mixer, mix all the ingredients until combined.  Rest, loosely covered, for 2 hours.  Transfer dough to an oiled container large enough to allow the dough to double in volume.  Cover and refrigerate overnight, or up to 10 days.
  2. On baking day, divide the dough into 2 balls and form each one into a narrow oval; allow to rise at room temperature for 90 minutes (after 30 minutes, preheat the oven to 450F with a bread/pizza stone on a lower-middle rack).  Just before baking, slash the top of the loaves a few times with a very sharp knife or lame.  Bake loaves for 30 minutes. Cool completely before slicing.

Note:  I'm not a fan of flour or cornmeal on the bottom of my breads, so I like to form my loaves on  parchment paper.  The parchment enables me to easily transfer the wet dough onto the preheated stone.  If you don't have a very sharp knife or lame, you can slash the bread with a serrated knife or clean razor blade.