Mediterranean Quinoa and Herb Bread
Quinoa is a tiny grain that is extremely high in protein. Consumed by the Incas and Aztecs, it now is gaining popularity as an interesting alternative to rice.
Serves: 16Hands-on: 30 minutesTotal: 4 hoursDifficulty: Medium
- ½ cup quinoa
- 1 cup water
- 1 cup warm milk
- 2 Tbsp. honey
- 1¾ tsp. active dry yeast (1 package)
- 2 Tbsp. olive oil
- 1 cup whole wheat flour
- 1 tsp. kosher salt, divided
- 1 Tbsp. minced thyme
- 1 Tbsp. minced basil
- 1 Tbsp. minced tarragon
- 1 Tbsp. mince sage
- 1 tsp. minced rosemary
- 3 cups bread flour
- 2 Tbsp. cornmeal
- In a medium saucepan combine quinoa and water. Bring to a boil over medium heat. At the boil, cover and remove from heat and rest for 10 minutes. Drain out excess water, then set aside.
- In a large bowl, combine milk, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add cooled quinoa, oil, and whole wheat flour; stir to combine. Add ¾ teaspoon salt, herbs, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
- Line a baking sheet with parchment and sprinkle it with cornmeal. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into 2 rounds. Place onto prepared pan and flatten into disks, 2"–3" thick. Set aside to proof for 30 minutes. Preheat oven to 375°F.
- To[ risen dough with remaining salt. Using a serrated knife, slash a crosshatch pattern into the surface of the risen dough, about ½" deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 30–40 minutes. Remove to a rack and cool completely.