How to make
The natural sourdough is fed before starting to knead the bread. Let it activate for 2-3 hours.
3-4 tablespoons are separated from the 3.5 oz (100 g) of quinoa and boiled for 10-12 minutes. The rest of the grains are grinded into flour.
In a bowl, sift the two types of flour - from quinoa and wheat. They are mixed with salt and a well is made into which water, a spoonful of oil and natural sourdough are poured.
Knead the dough, by greasing the hands with the remaining oil, so that it does not stick at first. After 10-15 minutes of kneading, smoothness and elasticity should be achieved, but the more you knead the dough with sourdough, the better. Sprinkle with flour, if necessary.
The finished dough is left to rise for 8-9 hours, it is best to knead it in the evening and let it rise all night. The room should not be too warm and the bowl should be covered with a cloth or foil.
The next morning, the sourdough dough should have risen well and even increased almost three times its volume. Knead again with the cooked quinoa grains and form it into a ball. If desired, make cuts on the surface with a sharp knife and sprinkle with flour.
The shaped bread is placed in a tray and left to rise and increase its volume this time for 2-3 hours, depending on the strength of the homemade sourdough.
It is baked in a preheated oven, initially at 390°F (200°C) for 15 minutes, then the temperature is reduced to 360°F (180°C) for another 30 minutes.
The bread is ready when it makes a hollow sound when tapped on the crust.
The baked Homemade Bread with Sourdough and Quinoa is left to cool completely on a wire rack and then sliced.
There is nothing better than real bread with natural homemade sourdough!
