Description
Adapted from my cookbook, Bread Toast Crumbs.
This is essentially 1.5 times the recipe in BTC. It’s baked in two buttered loaf pans (as opposed to two Pyrex bowls). I love it toasted for breakfast smeared with butter and salt or almond butter — it’s so filling and satisfying. See notes below for baking it in 2 Pyrex bowls.
* To create a warm place for your dough to rise, preheat your oven for 1 minute, then shut it off—you should be able to place your hands on the oven grates; it should be about 100ºF.
Ingredients
- 6 cups (768 g) unbleached all-purpose flour
- 1 tablespoon (15 g) kosher salt
- 1 tablespoon (12 g) sugar
- 2½ teaspoons (10 g) instant yeast
- 3/4 cup (132 g) red quinoa
- ¼ cup + 2 (52 g) tablespoons flax seed
- 3 cups (681 g) lukewarm water, made my combining 2.25 cups cold water with .75 cups boiling water
- 1/3 cup (66 g) olive oil
- 2 to 3 tablespoons softened butter
Instructions
- In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Add quinoa and flax seeds and toss to coat. Add the water followed by the oil. Using a rubber spatula, mix until the flour is absorbed and the ingredients form a sticky dough ball.
- Cover bowl with a damp tea towel or plastic wrap and set aside in a warm spot* to rise for 1½ to 2 hours or until the dough has doubled in bulk.
- Preheat the oven to 375ºF. Grease two loaf pans with the softened butter—be generous. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it towards the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball as you bring it towards the center.
- Using your two forks and working from the center out, separate the dough into two equal halves. Use the forks to lift each half of dough into the prepared pans. If the dough is too wet to transfer with forks, lightly grease your hands with butter or oil, then transfer each half to bowls. Let the dough rise for 20 to 30 minutes on the countertop near the oven (or other warm, draft-free spot) or until the top of the dough just crowns the rim of the pans.
- Bake for 40 to 45 minutes or until golden all around. Remove bowls from oven and turn loaves out onto cooling racks. If the loaves look pale or feel soft, return them to their pans, and bake 5 minutes longer. Remove from oven, turn out onto cooling rack, and let cool for at least 15 minutes before cutting.
Notes
If using two buttered Pyrex bowls, use these proportions:
- 4 cups (512 g) unbleached all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 2¼ teaspoons instant yeast
- ½ cup red quinoa
- ¼ cup flax seed
- 2 cups lukewarm water, made my combining 1.5 cups cold water with .5 cups boiling water
- 1/4 cup olive oil
- 1 to 2 tablespoons softened butter
- Prep Time: 3 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: No-Knead
- Cuisine: American
