Whole Wheat & Quinoa Bread
Nutritional Info
- Servings Per Recipe: 38
- Amount Per Serving
- Calories: 81.6
- Total Fat: 1.2 g
- Cholesterol: 0.1 mg
- Sodium: 126.1 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.6 g
- Protein: 4.0 g
View full nutritional breakdown of Whole Wheat & Quinoa Bread calories by ingredient
Introduction
A rich tasting, high protein bread. A rich tasting, high protein bread.Number of Servings: 38
Ingredients
-
* 1.5 +2 TBSC Water - warm
* 2 TBS Milk, nonfat Dry
* 2 TBS Olive Oil
* 2 TBS Honey,
* 1 TBS Molasses
* 2 tsp Salt,
* 2 tsp. Vital wheat gluten, (Dough
Enhancer) Optional-
* 2.5 tsp Yeast, bakers
* .5 C Quinoa (pre-cooked )
* 1/4 C Wheat Bran
*.5 C Quinoa Flour
*.5 C SoyFlour
* 2 C Whole Wheat Flour
* 2.5 C Bread Flour or All Purpose Flour
Optional: Sesame or Poppy Seeds for top.
Directions
I used a bread machine- set so that it mixes and lets the dough go through the first rising and then quits. I then take the dough form it into loaves, buns or rolls, or pizza dough and do the second rising in a warmed oven.
The bread machine works best if all the ingredients except the flour(s) are put in first and then the flours are measured, mixed together added on top of the "liquids".
Put into machine in about the order listed. Set the machine so it stops after one rising.
Remove from machines' mixing pan, dump onto floured surface, divide and form as desired. Loaves, rolls or buns. Place in or on appropriate greased pan, cover lightly with towel and set in warm, draft free area till doubled in size, approximately 45 minutes. Varies depending on weather conditions.
Bake in pre-heated 375F oven for 40 minutes or until a rich brown. Rolls will take only 10-15 minutes- loaves will depend on type of pan used.
I remove loaves from pans soon after baking, and slide them into plastic bags. This will steam them a bit, and they will have a softer crust and be more moist. If you like a crunchy crust , let them air cool on rack or towel.
Option: if you like seeds such as Poppy or Sesame, whisk an egg in bowl, brush tops of loaves and then roll top of formed dough in a dish of seeds.
This make two nice loaves, sliced into to 19 slices each.
Number of Servings: 38
Number of Servings: 38
Recipe submitted by SparkPeople user LINNIEBETH.
The bread machine works best if all the ingredients except the flour(s) are put in first and then the flours are measured, mixed together added on top of the "liquids".
Put into machine in about the order listed. Set the machine so it stops after one rising.
Remove from machines' mixing pan, dump onto floured surface, divide and form as desired. Loaves, rolls or buns. Place in or on appropriate greased pan, cover lightly with towel and set in warm, draft free area till doubled in size, approximately 45 minutes. Varies depending on weather conditions.
Bake in pre-heated 375F oven for 40 minutes or until a rich brown. Rolls will take only 10-15 minutes- loaves will depend on type of pan used.
I remove loaves from pans soon after baking, and slide them into plastic bags. This will steam them a bit, and they will have a softer crust and be more moist. If you like a crunchy crust , let them air cool on rack or towel.
Option: if you like seeds such as Poppy or Sesame, whisk an egg in bowl, brush tops of loaves and then roll top of formed dough in a dish of seeds.
This make two nice loaves, sliced into to 19 slices each.
Number of Servings: 38
Number of Servings: 38
Recipe submitted by SparkPeople user LINNIEBETH.