Rye bread with quinoa

[Bookmark:]

Rye bread with quinoa

Category: Sourdough bread

Ingredients
lactic acid ferment by Admin	300 ml
dry chopped quinoa	1 tbsp. l.
Oat flakes Hercules	70 gr.
Corn flour	50 gr.
Finnish Wheat Paras	50 gr.
Peeled rye flour	230 gr.
salt	1 tsp
granulated sugar	1 tsp
oil rast	3 tbsp. l.
sour cream fat and thick	2 tbsp. l.
water	100 ml
fermented malt	1 tbsp. l.
panifarin	1 tbsp. l.

Cooking method

• Bookmark:
  
• First, the leaven, then all the dry ingredients (and quinoa there too), then some water in the kneading process.
  
• Mode: dumplings 25 minutes, then rye, rye scoop.
  
• 
  
• Due to the lack of yeast, the bread turned out to be finely porous, with sourness. Maybe next time let the sourdough stand more at room temperature - at least 6 hours. I stood for 3 hours.
  
• A bright foreign taste was not noted - it was not for nothing that our ancestors quite often added quinoa to bread.
  

Note

Dried quinoa has a neutral taste, a bit like fresh hazelnut.
Quinoa - "Even the ancient Greek physician Galen noticed that quinoa in satiety can be equal to animal products. Indeed, this plant is very rich in protein. Having no smell or taste, with the addition of aromatic additives (pepper, parsley, onion, garlic), quinoa serves as an ideal component of salads, borscht, soups, side dishes. Dry quinoa is added to flour, which increases the nutritional value of bread, which is also better baked and stored longer. Porridge is prepared from quinoa seeds, which taste and nutritional value is close to buckwheat. They make delicious cutlets from quinoa. "

I remembered the distant 1947, when I spent my summer holidays in the Middle Volga region, where due to the drought in the previous year, there was a grain harvest failure, and the collective farmers were forced to add crushed quinoa seeds to baked bread in significant quantities. The baked bread was dark green in color and tasted more sour than without quinoa. More quinoa was not added anywhere.

I cultivate swan on my site - I add young leaves to salads; dry - I also add dry ones to bread. I have never used the seeds anywhere.
And from childhood - an aversion to cornbread. Since then, when under the leadership of Khrushchev there was no white bread in Tver - rolls were brought from Moscow - and only bread made from corn flour was sold in Kalinin.
And a prejudiced, negative attitude towards nettles, dandelions, dreaming and swan is probably among many who survived the war and the post-war years.

It was baked with minor changes:
- 210g (? Ml) rye kefir starter culture
- 50g quinoa (seeds)
- 60 g oatmeal
- 30 g oat flour
- 100 g wheat flour
- 230 g rye flour
- 3 tbsp. l. sour cream
- 1 tbsp. l. dry kvass (similar to malt?)
- 1 tsp salt
- 1. tsp. sugar

The dough rose in only 2 hours. Therefore, it is very dense. You need at least 4 hours. The taste is peculiar.

Did you bake with quinoa seeds? Never tasted .... How does it taste? I often add dry leaves to rye bread - I like it.
Of course, this bread needs a longer proofing time.

It was baked with seeds. They are a little, just a little bitter. The leaves are more neutral - I eat in salad, soup and cook pancakes. But only the seeds have dried. I have long wanted to add to bread for testing.
It is difficult to call this bread tasty. But quite edible, baked. The crust is more interesting to taste - if I repeat I will make 6-8 cakes. I will replace Hercules with some cooked porridge. And proofing for 4-5 hours. I do not understand how to upload a photo - I took a photo for the report. It is much lighter than yours.