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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the quinoa in 2 cups of water for 10 to 15 minutes, until the water is absorbed. | 2. Cool to room temperature. | 3. .Cook the oatmeal in the water and milk until liquid is absorbed. Let cool. | 4. .Place 3/4 cup warm water in a large bowl (or bowl of a standing mixer) and sprinkle yeast over the water. Let rest 5 minutes. | 5. .Stir honey, oil, powdered milk, and sourdough starter (if using) into the yeast mixture with a wooden spoon (or with dough hook on low speed). | 6. Add 1 cup of the bread flour and the salt and stir well. | 7. Add the cooked quinoa and oatmeal and stir. | 8. Add the whole wheat flour and 1 cup more of the bread flour and stir. | 9. When the dough starts to get stiff, turn out onto floured surface and begin to knead. (If using a standing mixer, continue to knead with dough hook). Keep adding flour and kneading until dough is smooth and elastic, about 5 minutes with a mixer, or 10 to 15 minutes by hand. | 10. Dough should feel slightly sticky but should not be wet and slack. You should be able to form it into a ball and it should hold its shape. | 11. .Lightly oil a large bowl with vegetable oil and place bread in the bowl, turning to coat lightly with the oil. Cover loosely with saran wrap. | 12. Let bread dough rise in a warm spot until double in size, about 2 hours. | 13. Oil a large loaf pan (11 inches by 6 inches or 2 9x5 pans). Punch down dough and shape into a ball. | 14. Pat/flatten into an oval shape about the length of the bread pan. Fold long sides in and tuck them underneath as you place the bread into the pan, so that the top surface of the bread is smooth and without seams. | 15. .Brush top of load very lightly with water and sprinkle with quinoa seeds. | 16. Let rise in warm place until bread has almost doubled in size. Preheat oven to 400 degrees. | 17. 1When oven is hot, place bread in center of oven. Throw a handful of ice cubes into bottom of oven to create steam. | 18. Bake for 30 minutes. | 19. Cover bread loosely with foil if the top is getting too brown and bake 15 minutes more. | 20. Bread should sound hollow when tapped. | 21. Let cool in pan for 15 minutes. | 22. Remove from pan and let cool completely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quinoa	1	cup		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
oatmeal	1/4	cup		53.2	10.9256	1.5819999999999999	0.6762
water	1/4	cup		0.0	0.0	0.0	0.0
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
yeast	2	teaspoons		22.2	2.4504	2.8656	0.10800000000000001
water	3/4	cup		0.0	0.0	0.0	0.0
honey	1/3	cup		-	-	-	-
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
milk	3	tablespoons	powdered	103.5	2.4930000000000003	1.0305	10.728
sourdough starter	2	tablespoons		-	-	-	-
bread flour	2 1/2 - 3	cups		0.0	0.0	0.0	0.0
salt	1 -2	teaspoon		-	-	-	-
wheat flour	1	cup		408.0	86.36399999999999	15.852	3.0
quinoa	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.