For all you homesteaders-at-heart… we, at Common Ground Garden, are rolling out our first blogs.
When I tromped through our garden a few weeks ago, I found some of our threshed quinoa had been rained on and thus sprouted. So I decided to make it into bread. I guess it’d be appropriate to say: When in doubt, use the sprout!
As a quick aside, bread is easy to make. It just takes time to rise. So if you can count, and you have patience, you can bake your own bread. In comparison to store-bought bread, homemade bread is healthier for your body and cheaper on your budget.
Sprouted Quinoa Bread Recipe
Mixing time: 10 minutes
Rising time: approximately 2 hours
Baking time: 30 minutes
Total time: 2 days (to sprout the quinoa)
What you will need:
1 cup quinoa, sprouted from soaking in water for 1-2 days
1½ cups warm water (about 90-100°F., 32-38°C)
1 packet of yeast (or roughly 2 teaspoons)
2 tablespoon sugar or honey
2 teaspoons salt
2 tablespoons olive oil
3-4 cups flour (can be whole wheat, bread flour, or possibly even gluten-free flour
What to do:
Drain your quinoa. (If you grew your own quinoa, read my note below.)
Meanwhile, in a large mixing bowl, combine the warm water, sugar or honey, and yeast. Let the mixture proof for five minutes. (Proofing means the yeast will turn foamy and smell like beer.)
Add in the rest of your ingredients, except the flour and mix. For the flour, add a cup at a time, mixing until the dough is no longer sticky to the touch. Scrape down the bowl. Cover with plastic wrap and let sit in a dark, warm place until doubled in size.
Punch the dough down. (This means that you just stick your fist into the dough until it deflates.) Knead the dough for a few minutes, adding flour if it gets sticky.
Place dough into an oiled loaf pan (or make the dough a log shape and place it on an oiled cookie sheet.) Let rise until doubled.
Preheat oven to 375°F. and bake until golden brown and firm to the touch (roughly 30 minutes depending on the size of the pan.)
Let cool for at least 20 minutes. Then cut a warm slice and enjoy!
*Note for the hardcore quinoa growers: Make sure to you wash your quinoa several times to get rid of the saponin, a soapy coating on the outside of the quinoa. One of the best ways that I have cleaned quinoa is by putting it in a blender with water and running it on high for a minute. You will see the saponin suds. Then dump the quinoa into a sieve, rinse, and repeat. It took me a number of times to get rid of the saponin suds, which is the sign that the quinoa is finally safe to cook with. To learn more about this wonderful grain/seed, look for our upcoming blogs about quinoa!
Thankful for learning what to do with your soggy quinoa? Keep us blogging!