Kiwi Quinoa | Kiwi Quinoa Farmers Loaf
At Kiwi Quinoa we are proud to call ourselves the only producers of quinoa in the country.
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Kiwi Quinoa Farmers Loaf

An Austrian friend of ours baked this for lunch recently and we were going back for thirds! This is a dense and hearty loaf, best served fresh with lashings of butter or toasted the following day!

Ingredients

1 tablespoon dry yeast
1 tablespoon honey
½ litre warm water
1 teaspoon salt
300g whole wheat flour
300g spelt flour
100g rye flour
1 tablespoon mixed spice (e.g. fennel, coriander, cumin, caraway, thyme)
½ cup pumpkin seeds (grind first if you prefer)
½ cup sunflower seeds (grind first if you prefer)
1 cup cooked Kiwi Quinoa

Method

Mix the yeast, honey and a little bit of the water in a cup together. Mix all the dry ingredients (including quinoa) in a bowl. Pour the ‘yeast liquid’ and the ½ litre of warm water over the dry ingredients.
Use a spoon to combine the ingredients and then your hands to knead the dough. The dough will be a bit sticky on your hands. This is how it should be!
Grease and lightly flour a bread tin (24cm x 14cm). Place the dough mixture into greased tin. Bake at 180°C in the oven for approximately 45 minutes. Remove from tin onto wire rack to cool. Enjoy!

How to cook quinoa

To make 3 cups cooked quinoa, wash 1 ½ cups of kiwi quinoa thoroughly through a sieve. Tip the quinoa into a saucepan and add 5 cups of water. Bring to the boil. Reduce heat to a simmer for approximately 20 minutes or until the tails of the quinoa release. Rinse and drain well.

Category
Lunch ideas, Snacks