Whole Wheat Quinoa Bread

Whole Wheat Quinoa Bread

Adapted from The Very Best of Recipes for Health

Ingredients

For the sponge

1 cube of fresh yeast or 2 ½ tsp of active dry yeast

1 ½ cup lukewarm water

2 tbsp agave nectar

2 cups organic whole wheat flour

For the bread

2 tbsp olive oil

1 tsp sea salt

1 ½ cup cooked quinoa

3 cups whole wheat flour, plus more if needed

1 egg, beaten with 2 tbsp of water for the egg wash

Directions

Make the sponge:

In a large bowl combine the yeast and water and stir until dissolved. Stir in the agave nectar. Whisk in the flour, 1 cup at the time. Continue whisking for two full minute.

Scrape down the sides of the bowl with a spatula, cover with cling film and leave to rise in a warm spot for one hour, until bubbly.

Make the dough:

Once the sponge is bubbly, add the olive oil to the sponge and whisk. Add the salt and the quinoa and fold in.

Add the flour, 1 cup at the time. Sprinkle some flour on your work surface, flour your hands and knead the dough for a good 5 to 10 minutes, adding more flour as necessary (this really depends on quality of the quinoa used), until the dough becomes elastic and springs back when you press it with your finger. It will be sticky and quite dense.

Shape the dough into a ball. Rinse and dry the bowl, and coat it with oil. Place the dough in it, and coat with a little bit of olive oil.

Cover the bowl tightly with plastic wrap, and set in a warm spot to rise for one hour or until doubled.

Punch down the dough, cover the bowl and allow the dough to rise again for one hour.

Preheat the oven to 375˚F (190˚C).

Oil a 9-by-5 inch pan, shape the dough into a loaf and place it in the pan.

Cover with a damp towel and let rise for 30 minutes, or until the loaf rises above the edges of the pan.

Brush the loaf with the egg wash; and using a sharp knife cut three ½ inch deep slashes across the top of each loaf.

Bake in the oven for 50 minutes, brushing halfway through with egg wash. The bread is done when it is golden brown.