the Sage Test Kitchen

Quinoa, Linseed and Chia Bread

Name: Quinoa, Linseed and Chia Bread
Cook time: 1200 s
Total time: 6600 s
Yield: Makes 1 loaf
Ingredients: 1 tbsp chia seeds; 1 tbsp linseeds; 2 tsp white quinoa - plus extra to sprinkle; 2 tsp red quinoa - plus extra to sprinkle; 1½ cups (360 ml) lukewarm water - divided; 1½ tsp salt; 2 cups (300 g) bread flour or strong plain flour; 1½ cups (240 g) wholemeal flour; 2 tsp granulated sugar; 2½ tsp active dried yeast; 1 tbsp olive oil

The Bakery Boss takes you on your own artisan adventure with this wholesome loaf packed full of ancient grains. Mixing and kneading are just the turn of a dial, then it’s a quick prove in a warm place and a bake away from your own loaf. Fresh baking smells and rustic crunchy crust included!

1 hr 50 mins total time

20 mins active time

Medium

Makes 1 loaf

Ingredients

Measurements:

1 tbsp chia seeds
1 tbsp linseeds
2 tsp white quinoa
plus extra to sprinkle
2 tsp red quinoa
plus extra to sprinkle
1½ cups (360 ml) lukewarm water
divided
1½ tsp salt
2 cups (300 g) bread flour or strong plain flour
1½ cups (240 g) wholemeal flour
2 tsp granulated sugar
2½ tsp active dried yeast
1 tbsp olive oil

Instructions

1Place the chia seeds, linseeds and quinoa in a small bowl. Add 125ml water and mix well to combine. Set aside for 20 minutes.
2Assemble the mixer using the glass mixing bowl and dough hook. Place the salt, flours, sugar, yeast, oil and remaining 250ml water and the soaked seeds in the bowl. Slowly turn the mixer to the Folding/Kneading setting and mix for 5 minutes. If necessary, turn the mixer off and scrape the side to lift any flour.
3Turn the dough out onto a lightly floured benchtop and knead until smooth and elastic. Place the dough in a lightly oiled bowl. Cover and leave in a warm place for 30 minutes, or until the dough has doubled in size. Turn the dough out onto the floured benchtop. Knock back the dough to remove excess air, then lightly knead until smooth. Using hands gently stretch the dough to make a 20cm x 30cm rectangle.
4Bring one long edge of the dough into the centre then bring the other long edge in. Pinch seam together to seal. Brush the surface with a little water and sprinkle generously with extra quinoa. Flip the dough over and repeat with a little water and extra quinoa. Place the loaf, seam-side down on a baking tray. Cover and leave in a warm place for 30 minutes, or until the dough has doubled in size.
5Meanwhile, preheat the oven to 200°C/gas 6.
6Just before baking, cut three shallow slits into the top of the loaf.
7Bake for 30 minutes, or until golden brown and sounding hollow when tapped on the top.
8Transfer to a wire rack to cool.