Ingredients for Rye Quinoa Bread: Natural Yeast 400g, High Gluten Flour 720g, Water 280g, Corn Flour 80g, Green Juice Powder 6g, Salt 7g, Butter 50g, Red Beans (cooked) to taste, Tricolor Quinoa 60g.
Method for making Rye Quinoa Bread: Step 1: Prepare the main ingredients for the bread, natural yeast starter, high gluten flour, corn flour, and green juice powder. The natural yeast liquid should be fed half a day or a day in advance, and it is best to use it 2-4 hours after feeding.
Step 2: Mix high gluten flour with natural yeast, pour in water and mix into a cotton-like texture before kneading. Do not pour all the water at once, reserve 20-30g. Different flours have different water absorption rates, so adjust the amount of water added based on the flour’s absorption. Tips: For reference, I originally prepared 300g of water but used 280g, hence the material list is written with 280g.
Step 3: Cover the kneaded dough with plastic wrap and let it rest for 40 minutes to rise, then knead it again as shown in the picture, it has already risen.
Step 4: Cut the butter into small pieces, corn flour is light yellow, and green juice powder is green, prepare to knead the dough.
Step 5: Take 600g of dough, add 20g of butter pieces and mix to knead the dough. Wet the corn flour with a small amount of water and knead it with the butter dough until fully mixed. Be patient and keep kneading to achieve a gluten membrane. Divide the dough into three portions, 600g for kneading with corn flour to make a yellow dough, 300g for kneading with green juice powder to make a green dough. 500g of the original color dough is used for the rye quinoa bread dough.
Step 6: After making the yellow dough, proceed to make the green dough, adding 10g of butter to the green dough as in Step 5. The remaining 20g of butter is for the original color dough. (The original color will be written later.) Cover the dough with plastic wrap and ferment for the first time until it doubles in size.
Step 7: Supplement Step 5 and Step 6, take a look at the kneaded gluten membrane.
Step 8: Divide the fermented yellow dough into two portions, and the green dough into two portions as well. During the dough fermentation time, you can cook red beans and tricolor quinoa. Cooking method: Use a pressure cooker to cook until steam is released, then turn off the heat and let it sit until the pressure is released automatically, then drain the water.
Step 9: Roll the green dough into a long tongue shape, wrap in red bean grains, roll it up, then vertically roll it into a strip, and spread red beans to roll it up.
Step 10: Also divide the yellow dough into two portions, tricolor quinoa is still wet after draining, take about 70g and mix with an appropriate amount of flour until it is not sticky, then knead with the dough until fully mixed, until a smooth dough is formed.
Step 11: Roll one portion of the kneaded yellow dough into a rectangle, and one portion of the green dough into a slightly smaller rectangle, place the yellow one at the bottom and stack the green one on top, roll from one side to the other, and pinch the seam to close.
Step 12: Roll one piece to make another, and roll them all.
Step 13: Make two vertical cuts and use these three strips to braid a three-strand plait, with the top adhering together. Tips: Sprinkle some flour on the work surface to prevent sticking to hands and dough.
Step 14: The braided bread dough is as shown in the figure.
Step 15: Place into the mold for the second fermentation, as shown in the figure, fermented to double the size.
Step 16: Brush with egg yolk liquid. Preheat the oven for 10 minutes at 180 degrees, with both upper and lower heat, and bake in the lower layer for 25 minutes.
Step 17: After baking, remove from the oven and let it cool before slicing.
Step 18: Slice with a serrated knife.
Step 19: Finally, make a rye quinoa bread from the original dough. Mix the remaining quinoa with 80g of rye flour, then knead it with the original dough until fully combined, and let it rest for 10 minutes.
Step 20: Divide into three portions, and roll each into a tongue shape for rolling.
Step 21: Repeat the rolling and rolling process after the first roll is done.
Step 22: Place in the toast mold for the second fermentation.
Step 23: After fermenting to 1.5 times the size, brush the surface with egg liquid.
Step 24: Preheat the oven for 10 minutes, with both upper and lower heat at 180 degrees, and bake in the lower layer for 25 minutes.
Step 25: After baking, remove from the oven, let it cool, and slice. How to eat toast slices depends on personal preference, which is not further described here.
Step 26: Arrange a platter, all sugar-free versions, if you were to choose, which one would you like? Cooking techniques for rye quinoa bread: There are skills in making delicious dishes, and every dish of mine has a little trick. You can search for ‘bread’ to directly view my recipes!
