the Breville Test Kitchen

Quinoa, Linseed and Chia Bread

Name: Quinoa, Linseed and Chia Bread
Cook time: 1200 s
Total time: 6600 s
Yield: Makes 1 loaf
Ingredients: 1 tbsp black chia seeds; 1 tbsp linseeds; 2 tsp white quinoa - plus extra to sprinkle; 2 tsp red quinoa - plus extra to sprinkle; 1½ cups (360 ml) lukewarm water - divided; 1½ tsp salt; 2 cups (300 g) bread flour; 1½ cups (240 g) wholemeal flour; 2 tsp caster sugar; 2½ tsp active dried yeast; 1 tsp olive oil

The Bakery Chef Hub takes you on your own artisan adventure with this wholesome loaf packed full of ancient grains. Mixing and kneading are just the turn of a dial, then it’s a quick proof in a warm place and a bake away from your own loaf. Fresh baking smells and rustic crunchy crust included!

The Bakery Chef™ Hub

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1 hr 50 mins total time

20 mins active time

Medium

Makes 1 loaf

Ingredients

Measurements:

1 tbsp black chia seeds
1 tbsp linseeds
2 tsp white quinoa
plus extra to sprinkle
2 tsp red quinoa
plus extra to sprinkle
1½ cups (360 ml) lukewarm water
divided
1½ tsp salt
2 cups (300 g) bread flour
1½ cups (240 g) wholemeal flour
2 tsp caster sugar
2½ tsp active dried yeast
1 tsp olive oil

Instructions

1Place the chia seeds, linseeds and quinoa in a small bowl. Add ½ cup (125ml) of the water and mix well to combine. Set aside for 20 minutes.
2Assemble the mixer using the mixing bowl and dough hook. Place the salt, flours, sugar, yeast, oil and remaining 1 cup (250ml) water and the soaked seeds in the bowl. Slowly turn the mixer to Fold/Knead setting and mix for 5 minutes. If necessary, turn the mixer off and scrape the side to lift any flour.
3Turn the dough out onto a lightly floured benchtop and knead until smooth and elastic. Place the dough in a lightly oiled bowl. Cover and rest in a warm place for 30 minutes, or until the dough has doubled in size. Turn the dough out onto the floured benchtop. Knock back the dough to remove excess air, then lightly knead until smooth. Using hands gently stretch the dough to make a 20cm x 30cm rectangle.
4Bring one long edge of the dough into the centre then bring the other long edge in. Pinch seam together to seal. Brush the surface with a little water and sprinkle generously with extra quinoa. Flip the dough over and repeat with a little water and extra quinoa. Place the loaf, seam-side down on a baking tray. Cover and rest in a warm place for 30 minutes, or until the dough has doubled in size.
5Meanwhile, preheat the oven to 200°C.
6Just before baking, cut three shallow slits into the top of the loaf.
7Bake for 30 minutes, or until golden brown and sounding hollow when tapped on top.
8Transfer to a wire rack to cool.