Quinoa and Chia Seed Bread

Serves: 12 | Prep: 90 minutes | Cooking: 40 minutes | Vegetarian

INGREDIENTS

2 cups quinoa, cooked (1 cup uncooked quinoa)

½ cup chia seeds, soaked (¼ cup unsoaked chia seeds)

¾ cup milk

2 teaspoons yeast

¾ cup warm water

⅓ cup honey

¼ cup virgin coconut oil

3 cups bread flour

1 cup wholemeal flour

2 tablespoons raw quinoa for sprinkling on top of loaf

SHOPPING LIST

250g quinoa

¼ cup chia seeds

200ml milk

Yeast

Honey

Virgin coconut oil

3 cups bread flour

Wholemeal flour

UTENSILS LIST

Small mixing bowl

Large mixing bowl

Spatula

Whisk

Baking trays

Sharp knives

Measuring cups/spoons

METHOD

1. Activate the yeast by stirring ¾ cup warm water in a bowl together with the yeast. Let it rest for 5 minutes.
2. In a large bowl, combine the cooked quinoa, chia seeds and flours.
3. Mix through the honey, coconut oil and milk and stir through until smooth batter forms. Then add the yeast mixture and stir thoroughly to combine.
4. When the dough starts to stiffen, turn out onto a floured surface and begin to knead. If using a food processor, continue to knead with dough hook.
5. Keep adding flour and kneading until dough is smooth and elastic. Dough should feel slightly sticky but should not be wet
   and slack. Add more flour or milk to achieve desired consistency. You should be able to form it into a ball and it should hold
   its shape.
6. Cover loosely with cling wrap. Let bread dough rise in a warm spot until double in size, about 1 hour.
7. Once the dough has doubled, flour the bench and with a little excess flour make individual size rolls to place on to lined baking trays. Score the rolls, add some raw quinoa on top and place the trays into the oven until golden brown, about 20-25 minutes.
8. Let cool on tray for 15 minutes.

Tip: This bread is lovely served with cottage cheese and sliced tomato or simply avocado and sliced ham off the bone!