Breville Handy Mix BHM100 Instruction Book page 26

RECIPES PAge heAder.....
QUINOA, LINSEEd ANd CHIA
BREAd
Makes 1 loaf
INGREdIENTS
1 tablespoon black chia seeds
1 tablespoon linseeds
2 teaspoons white quinoa
2 teaspoons red quinoa
1 ½ cups water
1 ½ teaspoons salt
3 L cups bakers flour
2 teaspoons white sugar
2 teaspoons instant dried yeast
White and brown quinoa extra for crust
METHOd
1. Combine chia, linseed and quinoa in a
small bowl. Add ½ cup of the water and
mix well; set aside for 20 minutes.
2. In a bowl combine salt, flour, sugar,
yeast, remaining 1 cup water and
soaked seeds. Mix on speed 1 for about
5 minutes. If necessary turn beaters off
and scrape sides to lift any flour.
3. Place dough ball into a lightly oiled
bowl, cover and rest in a warm drought
free place for 30 minutes or until dough
has doubled in size. Turn dough out on a
floured surface and knock back (punch)
the dough to remove excess air, lightly
knead.
4. Preheat oven to 200°C no fan (180°C
with fan).
5. Once doubled in size, turn again onto a
lightly floured surface and lightly knead
just enough to bring dough together.
Using your hands gently push the
dough to make a rough rectangle, about
30cmx20cm. 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. Carefully
lift onto a baking tray and cut three
shallow slits in top; cover with a clean
tea towel and stand in a warm place for
20 minutes.
6. Bake in oven for 30-35 minutes or until
golden brown and hollow when tapped
on top. Transfer to a wire rack to cool.
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