Spelt and Quinoa flour loaf

[oofencocotte]

Hi there, 

 

I've got some spelt flour and some quinoa flour and some chia seeds, and a good sourdough starter.

 

And a 1lb bread tin.

 

I know there's a great loaf of bread in there somewhere but I can't find the right recipe online. I tried to wing it last week and it was really doughy. Can anyone help?

 

Many thanks

Edited November 5, 2017 by happytown (log)

[Lisa Shock]

Fine milling, and long fermentation times will be your friends. You also want to have at least 50% spelt, if not more.

 

The quinoa doesn't really add much except minerals and protein to the loaf. It's not something that will improve texture -that flour would be better used in a quick bread, like banana bread. It's simply not something I'd use, it doesn't add much flavor and it bogs down the gluten in the spelt.

 

I'd also go light on the chia seeds, they don't help the functionality of the breadmaking either.

 

Personally, I am waiting for Modernist Bread to be released next week. And, I'd use the spelt flour all by itself.

 

Aside from that, I'd look for a bread formula that uses wheat, and oat flour. I's use spelt for the wheat, and the quinoa for the oat flour. Then add a maybe an ounce of the seeds.

[oofencocotte]

thanks very much I'm going to look for an oat and wheat recipe and try that. And also perhaps some banana bread. It's expensive stuff but I'm enjoying trying out all these different flour. 

 

Not sure I can stretch to a copy of modernist bread! 

[chromedome]

If you want to play seriously with alternative flours, it's best to have a small bag of gluten flour on hand as well (you may find it sold as "vital wheat gluten"). A spoonful or two of that will make up for any deficiencies in the structure and crumb of your bread.