No-Knead Quinoa Bread

Any Pinterest fans out there?  I love it - so many wonderful new recipes to discover, like this one I found for Quinoa bread.  If you're not a bread baker, don't be intimidated by this extremely easy recipe - there's no kneading required, and the dough can rest in your refrigerator for up to 10 days before you bake it.  The finished bread tastes wonderful, has a soft interior, and is packed full of protein.  Kind of delicate, kind of rustic, totally awesome.

Items used to make this recipe:

(affiliate links)

• quinoa https://amzn.to/2U8H3P6

• white whole wheat flour https://amzn.to/2WtV4s9

• vital wheat gluten https://amzn.to/2U8PIAW

• pizza stone https://amzn.to/398U1k2

• active dry yeast https://amzn.to/2U8zebX

• Heathy Bread in 5 Minutes a Day https://amzn.to/2U8HjO7

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No-Knead Quinoa Bread

makes 2 small loaves (approx 8x3-inches)

Printable Recipe

Ingredients

• 1 1/2 cups white whole wheat flour (made by King Arthur, available at most grocery stores)

• 1 3/4 cups all-purpose flour

• 1/2 cup uncooked whole Quinoa grains, rinsed

• 2 1/4 teaspoons dry yeast

• 2 tablespoons vital wheat gluten

• 15 fluid ounces lukewarm water (1 3/4 cups plus 2 tablespoons)

• 1 1/2 teaspoons Kosher salt

Directions

1. In the bowl of a stand mixer, mix all the ingredients until combined. Rest, loosely covered, for 2 hours. Transfer dough to an oiled container large enough to allow the dough to double in volume. Cover and refrigerate overnight, or up to 10 days.

2. On baking day, divide the dough into 2 balls and form each one into a narrow oval; allow to rise at room temperature for 90 minutes (after 30 minutes, preheat the oven to 450F with a bread/pizza stone on a lower-middle rack). Just before baking, slash the top of the loaves a few times with a very sharp knife or lame. Bake loaves for 30 minutes. Cool completely before slicing.

Note

• I'm not a fan of flour or cornmeal on the bottom of my breads, so I like to form my loaves on  parchment paper.  The parchment enables me to easily transfer the wet dough onto the preheated stone.  If you don't have a very sharp knife or “lame”, you can slash the bread with a serrated knife or clean razor blade.

adapted from Healthy Bread in 5 Minutes a Day

Oasis Naan

It's hard to believe a few simple ingredients can result in something so flavorful and satisfying.  If you've never made naan, it's pretty easy.  I mixed and kneaded the dough in my stand mixer, then let it rest for 2 hours before shaping and baking.  The unbaked dough is fairly flavorless, but the salt, cumin, and scallion topping completely transform the bland dough into something amazingly irresistible - my family gobbled them up before our dinner made it to the table.

Items used to make this recipe:

(affiliate links)

• pizza stone https://amzn.to/35MVJaT

• pizza peel https://amzn.to/3bpA49W

• parchment circles https://amzn.to/3clxe6P

• dough docker https://amzn.to/348aBDQ
  

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Oasis Naan

makes 8 round breads

Printable Recipe

Ingredients

Naan Dough:

• 2 1/2 cups tepid water (80-90F)

• 2 teaspoons active dry yeast

• 5-6 cups bread flour or unbleached all-purpose flour

• 1 tablespoon Kosher salt

Topping:

• 1 tablespoon Kosher salt

• 2 scallions, minced

• 1 teaspoon ground cumin

Directions

To Make the Dough:

1. In the bowl of a stand mixer fitted with a dough hook, combine yeast, water, and 3 cups of flour; blend on medium-low for about 1 minute.

2. Stop mixer and sprinkle salt over dough.

3. Turn mixer back on and continue adding the remaining flour, again a cup at a time, until the dough won't accept any more flour (you may use all 6 cups).

4. Continue kneading with the dough hook for about 5 minutes.

5. Transfer the dough to an oiled bowl, being sure the entire ball of dough is covered with oil.

6. Cover bowl with plastic wrap and allow the dough to rest at room temp for about 2 hours until it more than doubles in size. Alternately, bowl can be placed in the refrigerator overnight, allowing the dough to return to room temperature before proceeding.

7. Place a pizza stone on the center oven rack and preheat oven to 500F for about an hour.

8. Deflate risen dough and divide into 8 equal pieces and roll each into a ball on a lightly oiled surface and place on the center or a pre-cut parchment circles (I used 6-inch parchment).

9. Flatten balls into 5 or 6-inch flat rounds.

10. Use a fork or dough docker to "dock" the center of each dough, stopping about an inch from the edge.

11. Sprinkle docked centers lightly with water and sprinkle evenly with salt, ground cumin, and minced scallions.

12. Bake naan, on parchment, on preheated pizza stone for 6-8 minutes, or until the top of each starts to color.

13. Cool on a rack for 5 minutes before peeling off the parchment paper.

14. Best served warm and eaten right away.

Notes

• May be stored for up to a day wrapped in a towel, or frozen in an airtight container for up to a month.

• Rewarm in a 400F oven for a few minutes before serving.

• The recipe divides in half perfectly.

adapted from Baking with Julia