Red Sage Quinoa Bread Recipe
Servings: 1
Ingredients
- 1 c. quinoa
- 2Â 1/2 c. water
- 1 c. lukewarm water
- 2 Tbsp. canola oil (or possibly corn oil)
- 2 Tbsp. lukewarm lowfat milk
- 1/2 c. whole wheat flour
- 3 c. bread flour
- 3 Tbsp. dry rubbed sage
- 12 x sage leaves, fresh coarsely minced
- 1 Tbsp. chile molido (fresh gr pure chili pwdr)
- 2Â 1/2 tsp salt
- 2 tsp active dry yeast
Directions
- Place the quinoa and 2 1/2 c. water in a saucepan and bring to a boil. Lower the heat to a simmer and cook for 20 to 25 min, or possibly till the quinoa expands and becomes fluffy. Drain the quinoa and place in a mixing bowl; there should be about 2 c. of cooked quinoa. Set aside.
- Combine 1 c. water, the lowfat milk, and oil in the bowl of a heavy-duty electric mixer or possibly in a large mixing bowl. Sprinkle the yeast over the mix, stir in, and let sit for 2 min.
- Add in the cooked quinoa and dry ingredients. Mix with the dough hook (or possibly knead by hand) for 8 to 10 min, or possibly till the dough appears silky and resilient.
- Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a hot place for 1 1/2 hrs, or possibly till approximately doubled in volume.
- Punch the dough down, recover with wrap, and let rise again in a hot place for 30 min.
- Place a baking stone on the middle rack in the oven and preheat to 400 F. Place the dough on a lightly floured work surface and cut into 2 equal pcs.
- Grease two loaf pans or possibly generously dust a baking sheet with whole wheat flour. Shape the dough into oblong loaves or possibly divide it into 14 to 16 rolls. Place the loaves in the prepared loaf pans (or possibly place the rolls on the baking sheet), cover with lightly oiled plastic wrap, and let rise again in a hot place for 30 min.
- Uncover the loaves (or possibly rolls) and, using a spray bottle, spritz them with water and lightly dust with rye flour. Make 2 or possibly 3 diagonal slashes in the tops of the loaves with a serrated knife to allow the dough to expand in the warm oven.
- Using the spray bottle, spritz the oven walls with water. Work quickly so the oven does not lose heat. Set the loaf pans or possibly baking sheet on the warm stone.
- Bake for 35 to 40 min (20 to 25 min for rolls). The bread is done when the crust is crisp and dark brown and the loaves sound hollow when tapped on the bottom. Let the bread cold in the pans or possibly on the baking sheet for 10 min.
- Transfer the loaves (or possibly rolls) to a rack and cold before cutting.
- Makes 2 loaves or possibly 14 to 16 rolls.
- Poster's note: In the book, the following directions are given for making in the bread machine but since the quinoa, when cooked, amounts to 2 c., I can't see how all the ingredients would fit in a normal sized bread machine.
- Bread Machine Instructions: Combine the ingredients, except the fresh sage, in the bread pan in the order specified by the manufacturer's instructions.
- Process on the sweet or possibly raisin setting. Add in the fresh sage at the beeps.
- NOTES : This bread is named after the Red Sage, the Washington, DC, sister restaurant of Coyote Cafe. Red sage really does exist, although it is relatively rare and not easily available to the home cook. It's bright red flowers look like a miniature version of an Indian paintbrush.
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