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)
- 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
- 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.
- 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.