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You are here: Home / quinoa / Eating Crow, er I mean Sprouted Quinoa & Honey Bread

Eating Crow, er I mean Sprouted Quinoa & Honey Bread

June 24, 2008 By Laura 11 Comments

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We are coming up on a crazy month. The temporary holdover home we will be moving into should be ready for us in 2 weeks, so we will be moving then. Goodbye terrible oven! Goodbye hideous counters with no space for rolling out dough! We signed the contract to build our house so that is really going to happen. (!! Panic sets in!!) I have so many decisions to make it is not even funny—on everything from whether to get a tankless water heater to whether to get a lift for my KA mixer in the kitchen. And you can imagine which decision I am having fun contemplating and which one feels like work.

 

In light of that I almost decided not to do this month’s Bread Baking Day. Call me unadventurous—although I think I have proven that not to be true at least in some respects—but I just could not wrap my brain around making bread out of sprouts. I put sprouts in my Asian food out of the obligation to be authentic, rather than any deep love of sprouts. And whenever I pictured them in bread? Well let’s just say that I could not picture them in bread.

I procrastinated about this. I whined to anyone who would listen. I swore I was just skipping this month. I started an entire thread on the CLBB attempting to get inspiration. I suppose I succeeded because I did make the bread, but only out of fear I would never live it down in that community if I chickened out.

So the bread has been made and I stand corrected.

I have no idea if it was the sprouts or the basic recipe, but this bread is terrific. I started from a basic recipe from Sproutpeople mostly because I decided I wanted to sprout something that sprouted quickly, and I chose quinoa based on what I already had—and then I could not find much guidance at all for using something like sprouted quinoa in bread. But Sproutpeople assured me it was one of the basic grains that could be sprouted and used for this recipe. Head on over to 1x umrühren bitte to check out this one year anniversary of Bread Baking Day.

Sprouted Quinoa & Honey Bread

Adapted from Sproutpeople

2 1/4 cups lukewarm water
2 T active dry yeast
pinch of sugar
1/2 cup shortening (I used Earth Balance)
1/2 cup honey
1 T salt
2 cups sprouted quinoa, left whole
7-8 cups AP flour, divided into 4 and 4 cups
1/4 cup wheat bran flakes
1/4 cup cornmeal

Pour the lukewarm water over the yeast and pinch of sugar in a large mixing bowl and let stand for 5 minute. It will get foamy.

Add the sprouted quinoa, salt, cornmeal, wheat bran flakes ad 4 cups of the flour. Beat until smooth. Cover and let this sponge stand for 45-60 minutes.

Add the remaining 3-4 cups of flour—stop when the dough comes together and forms a mass. Knead until smooth. Placed in greased bowl and cover with greased plastic wrap. Let rise until doubled, 60-90 minutes.

Gently punch down the risen dough and divide into 3 equal portions (Sproutpeople is vague on how many loaves this makes—I made 2 9X5 loaves and decided next time I would make 3 8X4 loaves as I think the loaves were too big). Shape into logs and place into greased 8X4 loaf pans. Cover again with greased plastic wrap and let rise until nearly doubled, 45-60 minutes. 30 minutes in to the rising period, preheat the oven to 375 F.

Bake in the preheated 375 F oven for 35-40 minutes, or until an internal thermometer registers 200 F. Let cool for as long as you can to prevent the loaf collapsing—I usually aim for a minimum of 30 minutes, but we are not patient people when it comes to fresh baked bread.

 

Filed Under: quinoa, yeasted breads

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Comments

  1. Erika W. says

    June 24, 2008 at 9:01 pm

    Holy Cow! That loaf is gogeous- well done. I totally chickened out- I couldn’t get over the idea of “strings” in my bread.

    How was it testure wise?

    Reply
  2. Laura says

    June 24, 2008 at 10:15 pm

    Actually I loved the texture (much to my husband’s surprise). It was mostly just slightly crunchy from the seed part of the quinoa–the “strings” must have dissolved into the dough (thank goodness).

    Reply
  3. Susan/Wild Yeast says

    June 24, 2008 at 11:15 pm

    I was hoping you’d do it and that you’d like it. Excellent! Tankless water heater — good idea. Mixer lift — skip it and give the mixer a permanent berth on the counter where it belongs 🙂

    Reply
  4. KJ says

    June 25, 2008 at 6:41 am

    Wow I would never try making this. I would have been with you sprouts and bread? I am fascinated with how this must taste.

    Reply
  5. zorra says

    June 25, 2008 at 8:48 am

    I’m proud of you. 😉 Well done, and regarding the lift, I’m with Susan.

    Reply
  6. That Girl says

    June 25, 2008 at 12:24 pm

    It’s so cute with all its little spots!

    Reply
  7. Laura says

    June 25, 2008 at 10:00 pm

    Susan & Zorra: I am starting to lean that way regarding the mixer as I do use it a lot. Thanks for the input at any rate.

    Reply
  8. Aparna says

    July 2, 2008 at 11:25 am

    I’ve never seen quinoa let alone the sprouts. Don’t get it here.
    But that bread you made looks delicious.

    Reply
  9. Madam Chow says

    July 2, 2008 at 11:47 am

    Those quinoa sprouts are cute little things. The bread looks and sounds wonderful – I like the addition of honey.

    Reply
  10. ostwestwind says

    July 2, 2008 at 12:11 pm

    Quinoa sounds great to me, I should try that.

    Gorgeous looking loaf

    Ulrike from Küchenlatein

    Reply
  11. Jude says

    July 5, 2008 at 11:35 am

    Sounds healthy… I love quinoa but have never sprouted it, much less add it to bread.

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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