Quinoa Cranberry Whole Wheat Bread 藜蔓越莓全麥麵包!

感謝主讓我可以認識Peiwen, 讓我家走到Peiwen家應該不到二分鐘, 最近Peiwen在研究做免揉麵包, 我就說我可以當試驗品, 隨時歡迎讓我試吃, 可以給他一些意見, 果真我這一陣子超幸福, 都可以吃到每個Peiwen做的免揉麵包, 真的好好吃喔!

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Make enough dough for at least four 1-pound loaves. The recipe is easily doubled or halved.

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3 Cups white whole wheat flour
3 1/2 cups unbleached all-purpose flour
1 cup whole grain quinoa, uncooked
1 1/2 tablespoons granulated yeast
1 tablespoon kosher salt
1/4 cup vita wheat gluten
3 3/4 cups lukewarm water
dried fruits or nuts (add them on baking day)

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1. Mixing and storing the dough: Whisk together the flours, quinoa, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded food container.

2. Add the water and mix without kneading.

3. Cover (not airtight) and allow dough to rest at room temperature until it rises and collapses, approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded container and use over the next 10 days. The flavor will be best if you wait for at least 24 hours of refrigeration.

5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with mroe flour and quicky shape it itno a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. (If you would like to add some more nuts or dried fruits, feel free to add in the dough now. I used dried cranberries and love it.)

6. Elongate the ball into a narrow oval. Allow the loaf to rest on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if you are using fresh, unrefrigerated dough).

7. Thirty minutes before baking time, preheat the ovent o 450C, with a baking stone placed on the middle rack.

8. Just before baking, use a panstry brush to paint the top with water. Slash the loaf with 1/4-inch-deep parallel cuts, using a serrated bread knife.

9. Bake for 30 minutes.

10. Allow the bread to cool on a rack before slicing or eating.