Quinoa Toast
Since quinoa is called a miraculous grain, you can imagine how beneficial it is for the human body. The toast made with fresh milk and quinoa is rich in nutrients and low in calories. The bread uses a fresh milk starter, making the texture soft and moist with a sweet wheat fragrance.
Ingredients
Steps
Rinse 40g of quinoa, drain it, then add 80g of water, and steam it (about 25 minutes after the water boils). Turn off the heat and let it sit for 10 minutes. Fluff it and let it cool before use.
Fresh Milk Starter: Combine all starter ingredients and mix until smooth.
Let it sit at room temperature for 1-2 hours until slightly puffed, then refrigerate overnight before use.
Mix all main dough ingredients except butter and cooked quinoa. Also, add the starter. Knead until it reaches the elastic stage. Add butter and knead until nearly fully developed. Add the cooked quinoa, mix evenly, shape the dough neatly, and place it in a fermentation box for the first rise at room temperature.
Ferment until the dough doubles or 2-2.5 times its original size.
Divide the dough into 2 portions, shape them into balls, and let rest for 20 minutes.
Place the smooth side of the dough facing up and shape it into an oval.
Flatten the dough and roll it out.
Flip it over.
Roll it up from top to bottom.
Place the dough into a toast mold and let it proof in a warm, humid environment (32°C) for a final rise.
Let it rise until the mold is about 85% full.
Bake in a preheated oven at 165°C top heat / 210°C bottom heat for 35 minutes. Remove from the oven, tap the mold to release the bread immediately, and brush the surface with softened butter while it's still hot.