Sunday, June 10, 2012

St John Valley, Flax, Quinoa Bread

This is truly one of my favourite breads.  It is easy to make, you can start it in your breadmaker, do it in your mixer with a dough hook or you can do it totally by hand.  Simply mix the ingredients; if you use a breadmaker follow the instructions and setting for dough, in your mixer use the dough hook for about 5 mins and if by hand need the dough for 10 mins.  All methods lead to letting it rise 30-60 mins  (a little longer for the mixer and hand methods).  Then shape the loaves and let rise until double (all recipes say that but I don't really know when that is complete).  I let it rise about 60 mins.  Then score the top and cook at 375 for about 30 mins to 40 mins, it is done when the internal temperature is 200 and it has browned.  Here are the ingredients:

1 and 2/3 cup of water lukewarm
3 tbsp of powdered milk
2 tbsp EVOO
1 tbsp molasses
1 tbsp honey
2 tsp salt
1 and 1/4 cups whole wheat flour
2 and 1/2 cup unbleached white flour
1/4 cup St John Valley cereal (or other multigrain mix)
1/4 cup flax (I prefer yellow but any works)
1/4 cup quinoa (I don't but you could cook or soak it in advance, I use it raw)
1 and 1/4 tsp yeast
OPTION: you can add 3 tbsp of Vital Gluten to help in the rising, but that is totally optional.