1 tablespoon black chia seeds
1 tablespoon linseeds
2 teaspoons white quinoa
2 teaspoons red quinoa
1 cup (330ml) lukewarm water
1 teaspoons salt
2 cups (300g) bakers flour
1 cup (240g) wholemeal plain flour
2 teaspoons white sugar
2 teaspoons instant dried yeast
1 tablespoon olive oil
White and brown quinoa extra for crust
1. Combine chia, linseed and quinoa in a small bowl. Add . cup of the water and mix well; set aside for 20 minutes.
2. Assemble the Scraper Mixer Pro using the dough hook. Add salt, flours, sugar, yeast, oil, remaining 1 cup water and soaked seeds. Turn mixer to Knead /Fold setting and mix for about 5 minutes. If necessary turn mixer off and scrape sides to lift any flour.
3. Turn dough out onto a lightly floured surface and knead to combine. Place dough ball into a lightly oiled bowl, cover and rest in a warm draught free place for 30–40 minutes or until dough has doubled in size. Turn dough out on bench surface and knock back (punch) the dough to remove excess air, using hands gently push the dough to make a rough rectangle, about 30cm x 20cm.
4. Bring one long edge of the dough into the centre then bring the other long edge in. Pinch seam together to seal. Brush with a little water and sprinkle generously with extra quinoa. Flip dough over so the seam is down and repeat with water and quinoa. Cover with a clean towel and allow to rise again for about 30 minutes until doubled in size.
5. Preheat oven to 190°C.
6. Once doubled in size, cut three shallow slits with a sharp knife on the top of the loaf.
7. Bake in oven for 30–35 minutes or until golden brown and hollow when tapped on top. Transfer to a wire rack to cool completely. Place in oven for 10 minutes again if serving hot.
Recipe provided by Sage Appliances
In Short: There are more grains out there than you might realise and while most are delicious some have numerous health benefits too