Prep 12 hrs
Cook 1 hr
This loaf will not stand very tall if made free-form, due to the high proportion of "alternative ingredients." If you want a tall loaf for sandwiches, bake it in a loaf pan. You can use either red or white quinoa. Adapted from a recipe by Donna Currie at Serious Eats. http://bit.ly/99Roid
- 1 cup room-temperature water (or whey, if you have it)
- 2 tablespoons demerara sugar
- 2 1⁄2 teaspoons yeast
- 1⁄2 cup quick-cooking oats
- 1⁄4 cup rye flakes
- 1⁄2 cup malted wheat flakes
- 1⁄4 cup raw quinoa
- 1⁄4 cup coarse cornmeal (polenta)
- 2 cups bread flour, divided
- 1⁄2 cup white whole wheat flour
- 1⁄4 cup sesame seeds
- 2 teaspoons table salt
- 1⁄2 cup pumpkin seeds
- 1 1⁄2 tablespoons olive oil
- Combine water (or whey), sugar, yeast, oats, rye flakes and wheat flakes in the work bowl of a stand mixer.
- Combine quinoa and polenta in a saucepan. Add water to cover by 2". Cook over medium heat until quinoa is tender but not soft. Pour into fine-mesh strainer to drain and cool.
- Meanwhile, add 1 c bread flour to mixer bowl and knead with dough hook about 5 minutes.
- When quinoa and polenta have cooled to room temperature, add to the mixer bowl, along with remaining bread flour, white whole wheat flour, sesame seeds, salt, pumpkin seeds and 1 tbsp olive oil. Knead with dough hook until it forms a ball and cleans off the sides of the bowl, 5-7 minutes. If it doesn't clean up or form a ball, add more flour. It will still be wet and sticky.
- Pour remaining 1/2 tbsp olive oil in a bowl. Form dough into a loose ball, and place in bowl; turn dough to coat all sides with oil. Cover bowl with plastic wrap and place in refrigerator for 2 hours.
- Remove plastic, punch dough down and turn over on itself several times (i.e. perform 8 kneading turns). Recover with plastic wrap and return to the refrigerator overnight.
- The next day, remove the bowl from the refrigerator and let stand at room temperature for 1 hour. Meanwhile, preheat oven (ideally, with a pizza stone) to 350°F Place a broiler tray or cast iron skillet on the lowest level (or floor) of your oven.
- Knead the dough briefly and form into desired shape (boule, batard, baguette, couronne). Place on a bread peel (or cookie sheet, if you don't have a pizza stone) covered with cornmeal, cover loosely with plastic and let double in size, 45-60 minutes.
- Slash loaf with a sharp blade. Slide bread onto pizza stone or place cookie sheet in oven. Pour 1 c hot water into broiler pan or skillet and quickly close oven door. Bake 50-60 minutes, until an instant read thermometer inserted into bottom of loaf reads 202-205°F and bread is brown and crisp.