Roti Ejaan Quinoa (6 Protein, Serat 4g)

ini Roti Ejaan 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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Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Roti Ejaan Quinoa

ini Roti Ejaan 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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Masa persediaan: 10 minit minit

Masa Masak: 25 minit minit

rest: 5 jam jam

Jumlah masa: 5 jam jam 35 minit minit

Kursus: Sarapan, Lauk

Masakan: Amerika

Hidangan: 12 keping

Kalori: 186.5 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

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Ramuan

Peribumi AS - metrik

• ▢ 2 cawan Tepung dieja - lightly packed (note 1)
• ▢ 3 sudu teh Serbuk penaik
• ▢ 1 cawan Uncooked Quinoa - soaked 3 hours, rinsed, drained (note 2)
• ▢ ½ cawan Air suam - (nota 3)
• ▢ ½ cawan Yogurt Bebas Tenusu - (nota 4)
• ▢ 2 sudu makan Minyak Zaitun - (nota 5)
• ▢ ¼ sudu teh Garam

Benih

• ▢ 2 sudu makan Benih Labu
• ▢ 2 sudu makan Biji bunga matahari
• ▢ 2 sudu makan Benih Hempah

arahan

• 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.
• Panaskan ketuhar hingga 350 ° F (180 ° 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.

Nota

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

Nota 2: Any quinoa color can be used.

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

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

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

Mod KetuharSaya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15 °C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Pada Suhu Ambien: 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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Pemakanan

Berkhidmat: 1keping | Kalori: 186.5kcal | Karbohidrat: 24.6g | Protein: 6.6g | Lemak: 6.6g | Lemak tepu: 0.6g | Lemak tak jenuh ganda: 2.7g | Lemak tak jenuh tunggal: 2.4g | Lemak trans: 0.01g | Natrium: 156.1mg | Potasium: 106.9mg | Serat: 3.9g | gula: 0.05g | Vitamin A: 15.5IU | Vitamin C: 0.1mg | Vitamin D: 0.001Pg | Kalsium: 70.5mg | Iron: 2.4mg | magnesium: 47.9mg | Fosforus: 155.8mg | zink: 0.7mg

Bahan dan Pengganti

Anda hanya memerlukan beberapa bahan mudah untuk membuat resipi ini. Berikut ialah cara memilih dan menukarnya.

• Tepung dieja – 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.
• Serbuk penaik – This acts as the leavening agent to give the dense batter some lift in the oven.
• Uncooked Quinoa – This adds a significant protein boost and creates a unique texture once blended. You can use red, white, or tri-color quinoa effectively.
• Air suam – This helps blend the quinoa smoothly and brings the batter to the right consistency.
• Yogurt Bebas Tenusu – This adds moisture and acidity, which helps activate the baking powder. Soy yogurt, coconut yogurt, or oat yogurt are all great options.
• Minyak Zaitun – This keeps the crumb moist and tender. Avocado oil or melted coconut oil work just as well.
• Garam – 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)

Petua Membakar Carine

Izinkan saya berkongsi beberapa petua lagi untuk membuat roti yang sempurna.

• 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 yogurt bread.
• Choose the Right Flour – 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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