Total time: 16-24 hours to let the pre-dough get active. Then another 4-5 hours to let the dough rise and baking the bread. Makes 1 loaf.
- ½ cup dry red quinoa
- 55 g (1.9 oz) white starter
- 249 g (8.8 oz, not fluid!) filtered water
- 166 g (5.9 oz) bread flour
- 1 tbsp sea salt
- 1 tbsp honey
- 256 g (9 oz) spelt flour
Like always, one of my favorite toppings on bread is arugula and avocado. This time with a little bit of cream cheese.
Pre-cook the red quinoa according to the instructions on the package. Let cool in the fridge. Mix starter, water and bread flour in a bowl. Cover with plastic wrap and let sit in room temperature for 16-24 hours until the pre-dough is active, looking nice and bubbly.
Mix in sea salt, honey, spelt flour and the cooked quinoa in the pre-dough. Flour a bread basket with lots of flour, and place the round dough in there. If you don’t have a bread basket, just shape your dough into a round loaf. Sprinkle wheat bran on the bottom of the loaf (if it’s in the bread basket), or on top of the loaf if it’s on an oven tray, and let rise for 3 hours, until it has doubled in size.
Love, love, love artisan bread.
Preheat the oven to 500°F. If your dough was in a bread basket, turn the bread basket upside down and tip out the dough onto a greased oven tray. Spray some water on the bottom of the oven and bake the loaf for 15 minutes. Turn down the temperature to 390°F and bake another 40 minutes, until the loaf is cooked all the way through. If the bottom of the crust isn’t golden brown, but the loaf is cooked all the way through – just turn the loaf upside down and bake it for another 5 minutes.
Pair with a grapefruit and you got yourself a perfectly healthy breakfast, or afternoon meal.
This post has been submitted to YeastSpotting.