Recipe: Tasty Black Soybean Quinoa Spelt Sourdough Artisan Bread

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Black Soybean Quinoa Spelt Sourdough Artisan Bread. In a large bowl, mix together all dry ingredients, spelt flour, black soybean flour, sea salt. Add grape molasses, sourdough starter and cooked quinoa (cool down to room temperature). Mix everything together and adding cold water (chilled boiling water) slowly while kneading the dough until smooth.

Black Soybean Quinoa Spelt Sourdough Artisan Bread The dough in this simple artisan sourdough bread recipe Vitals The dough So just mix together your salt (I used pink Himalayan) and water and set it aside until later. Take a teaspoon of your leaven and drop it in the water. Add the water and mix with a dough whisk, by hand, or a large wooden spoon. You can cook Black Soybean Quinoa Spelt Sourdough Artisan Bread using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Black Soybean Quinoa Spelt Sourdough Artisan Bread

  1. You need 2 1/2 Cup of Organic Spelt Flour.
  2. Prepare 1/2 Cup of Organic Black Soybean Flour (or Black bean flour).
  3. You need 3/4 Cup of Cooked Quinoa.
  4. You need 1 Tsp of Grape Molasses (or maple syrup).
  5. You need 1 tsp of Sea Salt.
  6. Prepare 1 Cup of Homemade Wild Sourdough Starter.
  7. Prepare 1 Cup of Chilled water after boiling.

Remove from oven and cool on wire rack before slicing. Instructions for Baking a Sourdough Boule: A Low-Gluten Wheat Alternative Spelt Bread This spelt bread is a whole-grain bread suitable for those who tend to have wheat sensitivities. It has a light, nutty flavor and a soft, moist texture with a pleasantly chewable denseness. Reviewers love this bread's aroma and mouthfeel and write that it makes a great sandwich bread.

Black Soybean Quinoa Spelt Sourdough Artisan Bread instructions

  1. In a large bowl, mix together all dry ingredients, spelt flour, black soybean flour, sea salt..
  2. Add grape molasses, sourdough starter and cooked quinoa (cool down to room temperature). Mix everything together and adding cold water (chilled boiling water) slowly while kneading the dough until smooth..
  3. Shape the dough into 2 loaves with seam side facing down on a floured baking sheet.
  4. Allow the bread to rise for 4 to 12 hours. I find 6-hour is perfect for same-day baking..
  5. Pre-heat the oven to 400F, bake bread with a hot water pan placed on the lower rack for 30 minutes. Cool down before slicing. Enjoy.

Let it sit at room temperature. Heat the olive oil in a nonstick skillet, add the onion, salt, pepper, and sugar. Pour the levain/water mixture over the flour and mix by hand. Remove the Dutch ovens from the oven and remove the tops. Ancient Grains, Azodicarbonamide, best bread, Bread, Dough Conditioners, Food For Life, gluten free, healthiest bread, Nature's Path, sprouted grains.

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