About this recipe:There's nothing quite like the smell of fresh bread emanating from your kitchen. This bread is made with the addition of ground soya beans and quinoa - they give the bread an incredible texture.
135g bread flour
475ml warm water (45 degrees C)
1 (7g) sachet dried active baking yeast
95g dried soya beans
1 1/2 teaspoons salt
410g bread flour
2 tablespoons quinoa
1 tablespoon olive oil
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In a large bowl, dissolve yeast and 135g bread flour in water. Cover with cling film and let stand for 2 hours.
Coarsely grind the soybeans in a food processor. Stir soya beans and 135g flour into the yeast mixture. Let stand for 2 hours.
Stir in the salt and remaining flour, 70g at a time, beating well after each addition. When the dough has pulled together, turn it out of the bowl and knead 1 1/2 tablespoons quinoa into the dough. Form into a loaf and place in a lightly greased 23x13cm loaf tin. Sprinkle the remaining quinoa on top of the loaf. Brush or drizzle on the olive oil. Cover and let rise until loaf is just above the top of the loaf tin. Meanwhile, preheat oven to 200 C / Gas 6.
Bake in preheated oven for 45 minutes or until loaf sounds hollow when tapped on the bottom. Let cool before slicing.