ito Tinapay na Spelt na 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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Tinapay na Spelt na Quinoa
ito Tinapay na Spelt na 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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Servings: 12 hiwa
Mga Calorie: 186.5 kcal
Ingredients
- 2 tasa Binaybay na Flour - lightly packed (note 1)
- 3 kutsarita Paghurno Powder
- 1 tasa Hilaw na Quinoa - soaked 3 hours, rinsed, drained (note 2)
- ½ tasa Maligamgam na tubig - (tala 3)
- ½ tasa Yogurt na Walang Dairy - (tala 4)
- 2 tablespoons Langis ng oliba - (tala 5)
- ¼ kutsarita Asin
Buto
- 2 tablespoons Kalabasa buto
- 2 tablespoons Mga Binhi sa Sunflower
- 2 tablespoons Mga Buto ng Abaka
tagubilin
- 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.
- Painitin ang oven sa 350 ° F (180 ° C).
- Transfer the rinsed, drained quinoa to a high-speed blender with water and yogurt.
- I-blend sa mataas na bilis sa loob ng 45-60 segundo hanggang sa magmukhang kulay abo ito at ang quinoa ay nadurog sa mas maliliit na piraso.
- 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.
Mga Tala
Tandaan 1: You can swap spelt flour for all-purpose flour in the same amount.
Tandaan 2: Any quinoa color can be used.
Tandaan 3: lukewarm water equivalent to bath temperature about 37 °C/98°F.
Tandaan 4: Any plain yogurt works; I like coconut or cashew yogurt.
Tandaan 5: You can skip oil and use more yogurt instead.
Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.
Imbakan: 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.
Pagkain
Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 186.5kcal | Carbohydrates: 24.6g | Protina: 6.6g | Taba: 6.6g | Saturated fat: 0.6g | Polyunsaturated Fat: 2.7g | Monounsaturated na taba: 2.4g | Trans Fat: 0.01g | Sosa: 156.1mg | Potassium: 106.9mg | Hibla: 3.9g | Asukal: 0.05g | Vitamin A: 15.5IU | Bitamina C: 0.1mg | Bitamina D: 0.001Pg | Calcium: 70.5mg | Iron: 2.4mg | magnesiyo: 47.9mg | Posporus: 155.8mg | Zinc: 0.7mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Binaybay na Flour – 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.
- Paghurno Powder – This acts as the leavening agent to give the dense batter some lift in the oven.
- Hilaw na Quinoa – This adds a significant protein boost and creates a unique texture once blended. You can use red, white, or tri-color quinoa effectively.
- Maligamgam na tubig – This helps blend the quinoa smoothly and brings the batter to the right consistency.
- Yogurt na Walang Dairy – This adds moisture and acidity, which helps activate the baking powder. Soy yogurt, coconut yogurt, or oat yogurt are all great options.
- Langis ng oliba – This keeps the crumb moist and tender. Avocado oil or melted coconut oil work just as well.
- Asin – 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)
Mga Tip sa Pagbe-bake ni Carine
Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa isang perpektong 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 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.
Can I use food processor instead of blender?
Actually, a standard mixer won’t cut it. You’ll need the high-velocity blades of a blender to pulverize the raw quinoa into a completely smooth, pourable batter
Gumana ito nang eksakto gaya ng nakasulat, salamat!
Salamat!
Can I use Greek yogurt?
Yes, but your yogurt shouldn’t be too thick, it should nicely drop from the spoon like dairy-free yogurts or the bread will be too dense.