Whole-Wheat Quinoa Sourdough Bread
This is a hearty, moist, high-protein bread adapted from a yeast-based recipe in New York Times Cooking by Martha Rose Shulman. To test if your sourdough starter is ready, wet your fingers, grab a small piece of starter, and place it in a glass of water. If it slightly floats, it is ready; if not, do more feedings over one or more days until ready. Of course, converting yeast recipes to sourdough takes longer rising times, but the waiting is worth that slightly sour nutritious slice of warm bread slathered with creamy butter! Ah-yes!
2 loaves bread/24 total servings
INGREDIENTS:
Sponge
1 cup well-fed sourdough starter
2 ½ cups filtered water (80°F to 85°F)
1 tablespoon unsulfured molasses
1 tablespoon honey
1 ¼ cups whole-wheat flour
1 ½ cups all-purpose flour
Bread
¼ cup almond oil + more for bowl and baking pans
1 tablespoon sea salt
2 cups cooked quinoa
½ cup flaxseed meal
2 ½ to 3 cups whole-wheat flour, divided
2 tablespoons bagel seed topping or sesame seeds or both
DIRECTIONS:
Sponge
1. In a large bowl, dissolve the sourdough starter with the water. Stir in the molasses and honey. Whip in the flours one cup at a time. Cover with plastic wrap, leave in a warm location to rise until bubbly, about two hours. (Time will vary according to the strength of the starter.)
Bread
1. Fold the oil into the sponge with a spatula or large spoon. Fold in the salt, then the quinoa and flaxseed meal. Then fold in two cups of whole-wheat flour. Place one-half cup of whole-wheat flour on the worktop, then using a spatula or paddle, fold the dough with one hand and knead with the other hand. Knead the dough with floured hands, add more flour until elastic, and springs back when pressed with a finger. Resist the urge to add too much flour. Place the dough in a clean bowl coated with oil, then flip over to coat the ball. Cover with plastic wrap and set in a warm spot to rise for two to three hours.
2. Punch the dough down, cover the bowl, and allow to rise again for two hours until doubled.
3. Oil two 9-inch by 5-inch bread pans. Divide the dough into two balls and shape them into loaves. (They will be a loose mass of dough at this point.) Roll the loaves in the seed topping and place them in the pans, rolling over to coat with oil and seam side down. Cover with a towel and let rise for one hour.
4. Preheat the oven to 375°F. Make three slashes in the top of the loaves. Bake until golden brown and internal temperature of 195°F to200°F, for about forty-five to sixty minutes. Remove from the oven and the pans and cool on a wire rack.
Whole-Wheat Quinoa Sourdough Bread
Ingredients
- 1 cup well-fed sourdough starter
- 2 ½ cups filtered water (80°F to 85°F)
- 1 tablespoon unsulfured molasses
- 1 tablespoon honey
- 1 ¼ cups whole-wheat flour
- 1 ½ cups all-purpose flour
- ¼ cup almond oil + more for bowl and baking pans
- 1 tablespoon sea salt
- 2 cups cooked quinoa
- ½ cup flaxseed meal
- 2 ½ to 3 cups whole-wheat flour, divided
- 2 tablespoons bagel seed topping or sesame seeds or both
Instructions
- In a large bowl, dissolve the sourdough starter with the water. Stir in the molasses and honey. Whip in the flours one cup at a time. Cover with plastic wrap, leave in a warm location to rise until bubbly, about two hours. (Time will vary according to the strength of the starter.)
- Fold the oil into the sponge with a spatula or large spoon. Fold in the salt, then the quinoa and flaxseed meal. Then fold in two cups of whole-wheat flour. Place one-half cup of whole-wheat flour on the worktop, then using a spatula or paddle, fold the dough with one hand and knead with the other hand. Knead the dough with floured hands, add more flour until elastic, and springs back when pressed with a finger. Resist the urge to add too much flour. Place the dough in a clean bowl coated with oil, then flip over to coat the ball. Cover with plastic wrap and set in a warm spot to rise for two to three hours.
- Punch the dough down, cover the bowl, and allow to rise again for two hours until doubled.
- Oil two 9-inch by 5-inch bread pans. Divide the dough into two balls and shape them into loaves. (They will be a loose mass of dough at this point.) Roll the loaves in the seed topping and place them in the pans, rolling over to coat with oil and seam side down. Cover with a towel and let rise for one hour.
- Preheat the oven to 375°F. Make three slashes in the top of the loaves. Bake until golden brown and internal temperature of 195°F to200°F, for about forty-five to sixty minutes. Remove from the oven and the pans and cool on a wire rack.
Nutrition Facts
Calories
166.94Fat (grams)
4.88Sat. Fat (grams)
0.49Carbs (grams)
27.19Fiber (grams)
3.71Net carbs
23.48Sugar (grams)
1.62Protein (grams)
4.97Sodium (milligrams)
295.09Cholesterol (grams)
0The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
