Victorian milk bread, with quinoa flour

The weather here in Boston has been slowly getting warmer.  Better temperatures for rising dough, but less ideal for turning on my oven.  On top of that, my weak/bad wrist is tempermental whenever I’m kneading.

I think this might be my last loaf for the season.  I might try some no-knead recipes, but the bulk of my bread experimentation will have to wait for the weather to get cold again.

I realize, too, that I’ve been promising one or two posts on breads with a pre-ferment, but I haven’t posted them at all due to… well, a lack of interest.  More pathetic is the fact that I had one completely written up and saved on my computer.  I am lame, lame, lame.  And it isn’t the fault of the bread recipe.  I’ve just realized that I don’t think I like the flavor of my breads with a pre-ferment.  The best of the pre-ferment experiments is the one that I had written up, so perhaps I’ll still post it.  But not today.

And I apologize for the lack of pictures.  I’m trying to get back into the swing of things.

* * *

So, I’ve had a box of quinoa flour sitting in my pantry for at least a couple of months.  I’ve never cooked/baked with it before – I was just curious.  (but I have cooked with quinoa itself, and I love it)

Searching for bread recipes that 1) weren’t gluten-free and 2) used the flour and not cooked quinoa proved to be a little tricky.

Eventually, I started searching for milk bread recipes since I had some whole milk to use up and came across a recipe for “Victorian Milk Bread” which I used and fiddled around with for my purposes.

Here’s what I used:

1 1/4 cups lukewarm milk
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 cups quinoa flour
1 cup white whole wheat flour
2 cups of all-purpose flour
1/2 teaspoons SAF instant yeast
2 teaspoons of vital wheat gluten

General instructions:
Mix everything into a bowl.  Personally, I found I had to add 1-2 tablespoons of water to make the dough wet enough.  Then, knead for 10 minutes.  Put the dough in a bowl to rise, and cover with a bit of plastic wrap or a damp towel so that it doesn’t dry out.  Let rise for about 4 hours or until doubled in bulk.

Remove the dough from the bowl and shape into a loaf.  Place the loaf in a standard bread pan and let it rise (again, loosely place some plastic wrap over it) until it’s above the rim of the pan, probably about an inch above.  Hmmm, I think it took about an hour or so for me to get there.

Pre-heat your oven to 350F and lower the oven rack to bottom third.

Bake 30-35 minutes.

Overall reaction?  Quinoa flour does not remind me of quinoa at all.  It’s less sweet.  I think the gluten was a good call, considering that I did not use bread flour at all.  It makes for a decent everyday bread.  I now know that I am not very enamored with quinoa flour but I don’t know how else to use it up.  Having said that, the results here were very acceptable.  I’ll see about using it for a no-knead dough.

Comments on the general recipe?  Easy, forgiving and easy to mess around with.  I think I’ll need to remake it but using my buckwheat flour next time around.

~ Mikan

quick notes: 1) bread flour has more protein than wheat flour or AP flour and quinoa is gluten-free, hence my addition of wheat gluten; 2) I did not want to make a gluten-free bread because you generally need a mixture of gluten-free flours which I do not have; 3) for my wheat and AP flours, I only use King Arthur.  Different brands make a huge difference.

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2 thoughts on “Victorian milk bread, with quinoa flour

    • Thanks! I’ve been having it with cinnamon and apple jam for breakfast. Having it plain, I am less impressed. Quinoa flour, to me, just isn’t as yummy as quinoa. Weird!

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