No-Knead Quinoa Peasant Bread
Ingredients
- 2 ½ cup water divided
- ½ cup quinoa uncooked
- 2¼ tsp. active dry yeast
- 2 tbsp. granulated sugar
- 2 tbsp. avocado oil or butter
- 1½ tsp. salt
- 4 cup all-purpose flour (482 grams)
Instructions
To Cook the Quinoa
- Add 1 cup of the water and the quinoa to a small saucepan.
- Cook at a low bowl for about 15 minutes, stirring occasionally. The quinoa will absorb the water and expand to about 1 ½ cups cooked.
- Turn off the burner and let the quinoa cool to no warmer than 115°F while you mix the dough as instructed below.
To Mix the Dough
- In a large bowl with a lid, add the yeast and 1 ½ cups of lukewarm water (between 105°F and 115°F.). Let set for about 5 minutes while you assemble the other ingredients.
- Once you've verified that the yeast has activated and it is foamy, add the remaining ingredients and stir.
- Add your cooled quinoa (that is no warmer than 115°F) to the bowl. Your dough will be sticky and very wet.
- Loosely cover your bowl and let your bread sit on the countertop for 1 to 2 hours, or until doubled.
- Pour your very wet dough out onto your lined baking sheet or divided it into 2 loaf pans.
- Try not to work your dough too much as it has some nice airy bubbles in it already.
- At this point, your dough will still be very wet. To shape, wet your hands slightly.
- Let your loaves rest uncovered for about 20 to 30 minutes and preheat the oven to 400°F.
- Bake in the preheated oven for 25 to 30 minutes. Your baking time will vary significantly based on the shape and thickness of your loaf.
- To check for doneness, your bread top should be golden brown, sound hollow when tapped, and measure 190°F when a probe thermometer is inserted into the thickest part.
Nutrition
Serving: 1slice | Calories: 154kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Sodium: 219mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g
Servings: 16 people
Calories: 154kcal
