Pane di farro e quinoa (6 g di proteine, 4 g di fibre)

Questo Pane di farro con quinoa is a simple and healthy bread loaf that brings over 6 grams of protein and 4 grams of fiber per slice, all without yeast for a dense, rustic texture.

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Pane di farro con quinoa

Questo Pane di farro con quinoa is a simple and healthy bread loaf that brings over 6 grams of protein and 4 grams of fiber per slice, all without yeast for a dense, rustic texture.

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Tempo di preparazione: 10 verbale min

Tempo di cuocere: 25 verbale min

riposo: 5 ore ore

Tempo totale: 5 ore ore 35 verbale min

Corso: Colazione, contorno

cucina: americano

Dosi: 12 fette

Calorie: 186.5 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 2 tazza Farina di farro - lightly packed (note 1)
• ▢ 3 cucchiaini Lievito in polvere
• ▢ 1 bicchiere Quinoa cruda - soaked 3 hours, rinsed, drained (note 2)
• ▢ ½ bicchiere Acqua tiepida - (nota 3)
• ▢ ½ bicchiere Yogurt senza lattosio - (nota 4)
• ▢ 2 cucchiai Olio d'oliva - (nota 5)
• ▢ ¼ cucchiaino da tè Sale

Semi

• ▢ 2 cucchiai Semi di zucca
• ▢ 2 cucchiai Semi di girasole
• ▢ 2 cucchiai Semi di canapa

Istruzioni

• Line a 9-inch loaf pan with parchment paper. Lightly oil the paper with a cooking oil spray. Set aside.
• Place the raw, uncooked quinoa in a bowl, cover with tap water, soak 3 hours at room temperature. Drain over a sieve, rinse it under cold tap water to remove saponins.
• Preriscalda il forno a 350 ° C.
• Transfer the rinsed, drained quinoa to a high-speed blender with water and yogurt.
• Blend on high speed for a good 45-60 seconds until it looks grey and the quinoa is pulsed in smaller pieces.
• In a large mixing bowl, whisk spelt flour, baking powder, and salt.
• Pour the blended quinoa, and oil over the flour mixture.
• Stir with a rubber spatula until it forms a sticky batter, fold in seeds, and stir to evenly incorporate.
• Transfer the batter into the prepared loaf pan, and sprinkle extra seeds on top.
• Bake in the center rack of the oven for 40-50 minutes at 350°F (180°C) until a pick inserted in the center comes clean, or with just a few crumbs on it.
• Let it cool down on a cooling rack for 3 hours, or overnight, and in this case, cover the bread with a clean towel to keep it fresh. Slice the next day.

Note

Note 1: You can swap spelt flour for all-purpose flour in the same amount.

Note 2: Any quinoa color can be used.

Note 3: lukewarm water equivalent to bath temperature about 37 °C/98°F.

Note 4: Any plain yogurt works; I like coconut or cashew yogurt.

Note 5: You can skip oil and use more yogurt instead.

Modalità fornoIo utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

Archiviazione: Wrap the bread in a clean kitchen towel and keep it at room temperature for up to 4 days. It hardens with time, but you can slice and toast it in a bread toaster.

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Alimentazione

Servendo: 1fetta | Calorie: 186.5kcal | Carboidrati: 24.6g | Proteine: 6.6g | Grasso: 6.6g | Grassi saturi: 0.6g | Grassi polinsaturi: 2.7g | Grasso monoinsaturo: 2.4g | Grasso trans: 0.01g | Sodio: 156.1mg | Potassio: 106.9mg | Fibra: 3.9g | Zucchero: 0.05g | Vitamina A: 15.5IU | Vitamina C: 0.1mg | Vitamina D: 0.001mcg | Calcio: 70.5mg | Ferro: 2.4mg | Magnesio: 47.9mg | fosforo: 155.8mg | zinco: 0.7mg

Ingredienti e sostituzioni

Per preparare questa ricetta bastano pochi semplici ingredienti. Ecco come sceglierli e sostituirli.

• Farina di farro – This provides the main structure and gives the loaf a nutty, wholesome flavor. All-purpose flour or white whole wheat flour work here as well.
• Lievito in polvere – This acts as the leavening agent to give the dense batter some lift in the oven.
• Quinoa cruda – This adds a significant protein boost and creates a unique texture once blended. You can use red, white, or tri-color quinoa effectively.
• Acqua tiepida – This helps blend the quinoa smoothly and brings the batter to the right consistency.
• Yogurt senza lattosio – This adds moisture and acidity, which helps activate the baking powder. Soy yogurt, coconut yogurt, or oat yogurt are all great options.
• Olio d'oliva – This keeps the crumb moist and tender. Avocado oil or melted coconut oil work just as well.
• Sale – This enhances the savory flavors of the grains and seeds.
• Pumpkin, Sunflower, and Hemp Seeds – These add a nice crunch and extra nutrition to the bread. Sesame seeds or poppy seeds are also fine to use.

How to Make Quinoa Spelt Bread (in Pictures)

I consigli di Carine per la pasticceria

Let me share a few more tips for a perfect bread loaf.

• Expect a Rustic Texture – This bread is naturally dense and hearty because quinoa and spelt are high in fiber and protein. The texture is very similar to traditional German breads, so don’t expect a fluffy, airy crumb like you might find in my pane allo yogurt.
• Scegli la farina giusta – I highly recommend using white spelt flour (or light spelt) rather than whole spelt flour. Whole spelt adds too much fiber and makes the loaf significantly harder and heavier.
• Avoid Absorbent Seeds – Stick to the crunchy seeds listed and avoid adding chia seeds, ground flaxseeds, or psyllium husk to the batter. These ingredients absorb too much liquid and will make the bread terribly dry.

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