Pâine cu quinoa și spelta (6 proteine, 4 g fibre)

Aceasta Pâine cu quinoa și speltă 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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Pâine cu quinoa și speltă

Aceasta Pâine cu quinoa și speltă 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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Timp de pregatire: 10 minute min

Timp de gătit: 25 minute min

odihnă: 5 ore ore

Timpul total: 5 ore ore 35 minute min

Curs: Mic dejun, Garnitură

Bucătăria: american

porţii: 12 felii

calorii: 186.5 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

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Ingrediente

SUA obișnuită - metric

• ▢ 2 cupe Faina de spelta - lightly packed (note 1)
• ▢ 3 lingurițe Praf de copt
• ▢ 1 ceaşcă Quinoa nefierte - soaked 3 hours, rinsed, drained (note 2)
• ▢ ½ ceaşcă Apă călduță - (nota 3)
• ▢ ½ ceaşcă Iaurt fără lactate - (nota 4)
• ▢ 2 linguri Ulei de masline - (nota 5)
• ▢ ¼ linguriță Sare

Seminte

• ▢ 2 linguri Seminte de dovleac
• ▢ 2 linguri Seminte de floarea soarelui
• ▢ 2 linguri Semințe de cânepă

Instrucțiuni

• 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.
• Preîncălziți cuptorul la 350 ° C (180 ° F).
• 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.

notițe

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

Notă 2: Any quinoa color can be used.

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

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

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

Modul cuptorEu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15 °C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

Stocare: 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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Nutriţie

servire: 1felie | calorii: 186.5kcal | Carbohidrați: 24.6g | Proteină: 6.6g | Gras: 6.6g | Grăsime saturată: 0.6g | Grăsimi polinesaturate: 2.7g | Grasime monosaturata: 2.4g | Grasimi nesaturate: 0.01g | Sodiu: 156.1mg | Potasiu: 106.9mg | Fibră: 3.9g | Zahăr: 0.05g | Vitamina A: 15.5IU | Vitamina C: 0.1mg | Vitamina D: 0.001pg | Calciu: 70.5mg | fier: 2.4mg | Magneziu: 47.9mg | Fosfor: 155.8mg | Zinc: 0.7mg

Ingrediente și înlocuiri

Ai nevoie doar de câteva ingrediente simple pentru a prepara această rețetă. Iată cum să le alegi și să le înlocuiești.

• Faina de spelta – 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.
• Praf de copt – This acts as the leavening agent to give the dense batter some lift in the oven.
• Quinoa nefierte – This adds a significant protein boost and creates a unique texture once blended. You can use red, white, or tri-color quinoa effectively.
• Apă călduță – This helps blend the quinoa smoothly and brings the batter to the right consistency.
• Iaurt fără lactate – This adds moisture and acidity, which helps activate the baking powder. Soy yogurt, coconut yogurt, or oat yogurt are all great options.
• Ulei de masline – This keeps the crumb moist and tender. Avocado oil or melted coconut oil work just as well.
• Sare – 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)

Sfaturile de copt ale lui Carine

Permiteți-mi să vă împărtășesc câteva sfaturi pentru o pâine perfectă.

• 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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