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Quinoa, Linseed and
Chia Bread
Makes 1 loaf
1 tablespoon black chia seeds
1 tablespoon linseeds
2 teaspoons white quinoa
2 teaspoons red quinoa
1½ (375ml) lukewarm water
1½ teaspoons salt
2 cups (320g) bakers flour
1½ cups (240g) wholemeal plain flour
2 teaspoons white sugar
2½ teaspoons instant dried yeast
1 tablespoon olive oil
White and red quinoa extra for crust
1. Combine chia, linseed and quinoa in a small
bowl. Add ½ cup of the water, mix well with a
wooden spoon, and set aside for 20 minutes.
2. Add salt, flours, sugar, yeast, oil, remaining 1
cup water and soaked seeds. Mix ingredients
using dough hooks on speed 1 for about 5
minutes. If necessary press pause and scrape
sides of bowl to re-incorporate 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 doubled
in size. Turn dough out on bench surface and
punch down the dough to expel trapped 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.
5. Cover with a clean towel and allow to
rise again for about 30 minutes until
doubled in size. 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.
15
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