sprouted quinoa sourdough

crumb

sprouting

The beauty of sourdough is it really is incredibly forgiving. There is no set way that you have to do things. It’s this part that appeals to me, as me and a regular routine don’t usually skip hand in hand.

Fasten it up, slow it down, make it with more water, make it with less water, cook it in a super hot oven, cook it in a slow oven. Leave it for 24 hours in the fridge? Yep, still good to go. Sure with all those changes, it might not have the same delectable taste of the the local sourdough bakery down the road, but your working conditions probably aren’t the same either. Phones get rung, children need feeding, appointments need to be kept and sometimes well, to be blunt you just couldn’t be arsed.

For these many reasons, this is why I love sourdough. It’s adaptable. Pretty much what ever I throw at it, it comes back with a tasty totally exceptable loaf of bread. It might not be winning awards, but it feeds hungry bellies, and it is good and true in a wholesome kind of way.

Putting sprouted quinoa in my sourdough sounded ridiculously wholesome. Thanks to my little friend Instagram, I have a steady supply of inspiring bakers around the world giving me advice, encouragement and all round inspiration that is pretty hard to top at the moment.

Sprouting had been at the back of my mind since I had had some delicious sprouted granola in Byron Bay, and with a steady supply of encouraging pictures via Instagram it was time to jump on board.

I tried sprouted organic brown rice first, delicious. Next up, quinoa it was. Dead easy in our summer, and whoosh… before I knew it they had little tails. Into the bread they went, which ¬†resulted in a lovely moist, chewy crumb.

With a sprouted quinoa sourdough under my belt, now I just have to decide what to sprout next?

sproutedquinoa

Sprouted Quinoa Sourdough

400g starter

750g flour (5 cups)

500mls water

(5 minutes in the mixer)

(30 minutes snooze)

200g sprouted quinoa

2 tsp salt

(5 minutes in the mixer)

(60 minute snooze)

three way fold

60 minute snooze

three way fold and shape

overnight nap of 12 hours in the fridge

bring it back to room temperature

slash

230C preheated oven with steam.

 sprouted

this post submitted to the bready inspiration yeast spotting

About these ads

29 thoughts on “sprouted quinoa sourdough

  1. Looks lovely Brydie! Might be a silly question, but where do you get sprouting quinoa? Or is it regular quinoa you soak until it sprouts.

    My new oven arrives on Sat and I’m thinking of christening it with some sourdough.

    • Never a silly question Richard. Just regular quinoa soaked until their little tails grow. There are oodles of sites on the net on how to sprout, and how long it takes depends on the season. Summer here in Sydney- very quick!

      And of course your new oven should be christened with sourdough :-)

  2. This looks and sounds gorgeous. So delicious. Once school goes back I really must get organsied and get back into sourdough.

    • Bringing the bread back to room temperature, it will slowly rise a little more as it’s getting warmer. The time will depend on how warm your kitchen is. It’s ready to jump in the oven when it springs back when you poke it with a finger, (rough guide 2-4 hours)
      Baking time depends on your oven, the size of the loaf and also how you like your crust. Every oven is different but as a general rule I bake at 230C, 20mins on the top shelf and then 10 mins on the bottom shelf.
      Good luck!

  3. never thought to sprout quinoa – your bread looks lovely and I am surprised that instagram is where you get advice – it is a site I have never engaged with – I have made sprouted bread once and it was great

  4. Thanks so much for this recipe lovely! I have wanted to try sprouted quinoa for a while and this recipe seems like the perfect medium for it! Your bread looks gorgeous… argh, my home-baked loaves never seem to aerate themselves as beautifully as yours did. I’ll be trying your recipe, fingers crossed!

    • Laura have you tried doing a couple three way folds before the main prove, and for the main prove an overnight one in the fridge? There can be so many tiny little tweaks to get those big holes. Sometimes I have them and sometimes it’s all very tight. Happy baking to you though, I’m sure how ever those loaves arrive they are delicious :-)

      • I’ve done the overnight prove in the fridge but I’ve never tried the three way folds. Will have to give it a go and see if it helps… thanks for the tips, I appreciate it :)

      • Hey bread nerd! I just wanted to let you know that I tried your bread method, and it’s probably the most success that I’ve had with sourdough bread so far! There’s still room for improvement but for now, I’ll just take any I can get! Thanks once again for your help and for sharing your gorgeous recipes. Love it!

  5. I am a novice at bread making.have tried the brad maker with no outstanding results.Seems like a silly question but where does one get the sourdough component from?

    • Hi Mary, never a silly question. You can make your own starter, of which I have an instruction post (up the top of the menu bar) or you can also get some from someone that makes sourdough? they can just give you a small portion and you can grow it from there. Either way, good luck :-)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s