Quinoa Mixed Grain Bread
PHOTO: CINDY GAY, RD, LD
My decision to buy a counter-top flour mill was based on inventory. I was running out of space for both grains and flours, and the rotation and usage of each was questionable. The same variety of whole grains and beans on the shelf could also be ground into the flours. While the initial purchase of the flour mill was a little pricey, grinding my own grains will save money and preserve freshness in the end — and it's opened up a whole new world of recipes to create.
I jumped right in and tried as many grains as I could. The Internet is full of recipes, so if I wanted to grind a specific grain, I searched for a recipe made with that grain’s flour. While no one in my family is gluten-sensitive, it is important to categorize by gluten-containing and gluten-free grains since gluten is what gives breads structure and rise. Gluten-free baked goods can be crumbly and often need binding agents for structure.
Here is a mixed-grain bread recipe that I hope you’ll get the chance to try. Try this bread toasted with your favorite spread on top.
Quinoa Mixed Grain Bread
Makes 1 loaf; 12 to 14 slices
- 1½ cups white flour, divided
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- 1¼ cup skim milk
- 1 tablespoon lemon juice
- ½ cup whole-wheat flour
- ½ cup garbanzo bean flour
- ⅔ cup red quinoa flour
- ¼ teaspoon salt
- In bowl of electric mixer with dough hook in place, mix 1 cup white flour, sugar and yeast.
- In a small saucepan on the stove, heat skim milk to 125°F.
- Slowly add warm milk and lemon juice to flour mixture and mix on medium-high speed 2 minutes.
- Add whole-wheat flour and mix on medium speed 2 minutes. Scrape down sides of bowl as needed.
- Add garbanzo and quinoa flours and salt. Mix on low speed, scraping down bowl as needed.
- Slowly add remaining ½ cup white flour, kneading on low speed until dough leaves sides of bowl.
- Place dough in a bowl oiled with olive oil spray. Turn dough over to coat in oil. Let rise until doubled in size, then punch it down.
- Place dough in an 8-inch loaf pan oiled with olive oil spray. Cover and let rise until doubled in size again.
- Bake at 350°F for 40 minutes. Cool on wire rack.
Cindy Gay, RD, LD, serves as historian for the West Virginia Academy of Nutrition and Dietetics, teaches in the lifelong learning program and conducts farmers market demonstrations. She blogs at Cindy's Health Meals and is enjoying planning meals for two instead of meals for 1,000. Connect with her on Twitter and Pinterest.