Chia, Linseed and Quinoa Bread
Cook Time 5 hours approx.
Servings 1 kg loaf
375ml (1½) cups water
1½ teaspoons fine salt
215g (1 1/3 cups) wholemeal plain flour
300g (2 cups) bakers flour
2 teaspoons white sugar
1 tablespoon black chia seeds
1 tablespoon linseeds
2 teaspoons white quinoa
2 teaspoons red quinoa
2 teaspoons instant dried yeast
1 tablespoon milk for brushing top of bread
Extra Linseed, white and brown quinoa, for crust
600ml pure cream
Fine salt (optional)
Place ingredients into the breadmaker pan in the order listed. Do not add milk or extra seeds for crust at this stage.
Set breadmaker to WHOLEWHEAT setting, DARK crust, 1 kg SIZE loaf.
When there is 1 hour left in the cycle, gently brush top of dough with a little milk and sprinkle seeds over top of dough. Close lid and continue cooking.
When cooking has finished remove pan from breadmaker; leave for 5 minutes before removing bread. Allow to cool before slicing.
Assemble food processor with the whisk attachment.
Pour cream into bowl and process for 2-3 minutes or until the butterfat separates from the buttermilk. Pour out buttermilk and add about 1 1/2 cups chilled water to the processor bowl. Process again for 2-3 seconds. This rinses the buttermilk from the butter. Strain into a piece of muslin and gently squeeze to remove any excess water.
For salted butter; place butter into the small bowl of the food processor and add salt. Process for 3-4 seconds to combine.
Place in a container and refrigerate. Will keep refrigerated for 1-2 weeks.
Variations: Fresh garlic for garlic butter, light olive oil to make spreadable butter.