Black Soybean Quinoa Spelt Sourdough Artisan Bread
Eat Whole 2 Thrive @EatWhole2Thrive
So fun to play with beans and grains in making bread. They are absolutely amazing!
Black Soybean Quinoa Spelt Sourdough Artisan Bread
So fun to play with beans and grains in making bread. They are absolutely amazing!
Cooking Instructions
- 1
In a large bowl, mix together all dry ingredients, spelt flour, black soybean flour, sea salt.
- 2
Add grape molasses, sourdough starter and cooked quinoa (cool down to room temperature). Mix everything together and adding cold water (chilled boiling water) slowly while kneading the dough until smooth.
- 3
Shape the dough into 2 loaves with seam side facing down on a floured baking sheet
- 4
Allow the bread to rise for 4 to 12 hours. I find 6-hour is perfect for same-day baking.
- 5
Pre-heat the oven to 400F, bake bread with a hot water pan placed on the lower rack for 30 minutes. Cool down before slicing. Enjoy
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Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!
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