Quinoa Bread 1 Ingredient with Yeast

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Quinoa, dry	300 gr	1 3/4 cups
Soak Quinoa: Begin by rinsing the quinoa under cold water using a fine-mesh strainer to remove surface saponins that can contribute to bitterness. Next, transfer the quinoa to a bowl and cover it with twice the amount of lukewarm water. Soak at room temperature for at least 8 hours or overnight. For best results, change the water once or twice during soaking to further reduce saponins and bitterness. Multiple rinses and soaks can also lead to a smoother texture when blended.
Water, up to	600 ml
We will add water based on the amount absorbed by the quinoa while soaking, aiming to reach a total of 600 grams of mixture.
Salt	6 gr	1 teaspoon
Dry Yeast	4 gr	1/2 teaspoon
Active Dry Yeast needs to be proofed in the warm dough mixture for about 7-10 minutes. If you are using Instant Yeast, you will need 3 grams, and it can be added directly to the dough mixture.

Optional Ingredients :

3 gr / 1/2 tsp Sesame Seeds
3 gr / 1/2 tsp Garlic Powder

Equipment:

Blender
Loaf pan 8.5in x 4.5 inch / 21.5cm x 11.5cm

Steps:

Step 1

Rinse the dry Quinoa ( 300 gr ) and soak it in water for 8 hours or overnight.

Step 2

Preheat the oven to 395°F ( 200°C ).

Step 3

After the Quinoa has soaked, place the well-drained grains on a scale to determine how much water they have absorbed.

Step 4

Add water until you reach a total of 600 grams of Mixture. Add Salt and Spices to taste.

Step 5

Transfer the mixture to a blender and process until you obtain a very smooth paste.

Step 6

Activating the Yeast: In a bowl, combine the Sugar (1 tsp) with the dry Yeast (4 gr) and 4-5 tbsp of the blended Quinoa Mixture. Mix well to ensure the ingredients are combined. (Important: Do not add the yeast directly to the quinoa mixture from the blender, as the high temperature could compromise the yeast’s effectiveness.)

Step 7

Allow the yeast mixture to rise for about 6 minutes. You will see the yeast activating around the edges of the bowl, with bubbles forming and the mixture beginning to expand.

Step 8

Now, combine the entire mixture: add the Quinoa Mixture from blender to the risen Quinoa Mixture and stir well to ensure they are thoroughly combined.

Step 9

Transfer the dough into the baking pan. Smooth the top out with a spatula and sprinkle with seeds of your choice.

Step 10

Allow the bread to rise until it increases by about 0.5 inches (1.5 cm) in the pan. Do not expect the dough to double in volume. If the bread rises too much during proofing, it may not bake evenly and could develop a bulge. Depending on the room temperature, the rising time should be between 10 to 15 minutes.

Step 11

Bake the bread in the preheated oven for about one hour. Baking times can vary depending on your oven, so it's advisable to check the bread towards the end of the suggested baking time. Performing a tap test or a skewer test can help confirm that the bread is fully cooked.

Step 12

Allow it to cool completely on a wire rack. This ensures the bread maintains its proper texture and prevents condensation, which can make it soft and sticky. Enjoy!