Recipe of Any-night-of-the-week Black Soybean Quinoa Spelt Sourdough Artisan Bread

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Black Soybean Quinoa Spelt Sourdough Artisan Bread

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We hope you got benefit from reading it, now let’s go back to black soybean quinoa spelt sourdough artisan bread recipe. You can have black soybean quinoa spelt sourdough artisan bread using 7 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Black Soybean Quinoa Spelt Sourdough Artisan Bread:

  1. Get 2 1/2 Cup of Organic Spelt Flour.
  2. Prepare 1/2 Cup of Organic Black Soybean Flour (or Black bean flour).
  3. Get 3/4 Cup of Cooked Quinoa.
  4. Prepare 1 Tsp of Grape Molasses (or maple syrup).
  5. Use 1 tsp of Sea Salt.
  6. Get 1 Cup of Homemade Wild Sourdough Starter.
  7. Take 1 Cup of Chilled water after boiling.

Steps to make Black Soybean Quinoa Spelt Sourdough Artisan Bread:

  1. In a large bowl, mix together all dry ingredients, spelt flour, black soybean flour, sea salt..
  2. Add grape molasses, sourdough starter and cooked quinoa (cool down to room temperature). Mix everything together and adding cold water (chilled boiling water) slowly while kneading the dough until smooth..
  3. Shape the dough into 2 loaves with seam side facing down on a floured baking sheet.
  4. Allow the bread to rise for 4 to 12 hours. I find 6-hour is perfect for same-day baking..
  5. Pre-heat the oven to 400F, bake bread with a hot water pan placed on the lower rack for 30 minutes. Cool down before slicing. Enjoy.

This bread is very sweet and truly nutty (I don't use it to describe every kind of whole grain like many do). To adapt a bread recipe for spelt flour, just trim down the proving time a little, keep a close eye on it and bake as normal. If you want to bake unbelievably delicious and nutrient-rich artisan bread that is transformative to your mind, body, and spirit, then it's essential to START HERE. Ingredients: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour, Ascorbic Acid), Sugar, Soybean Oil, Buttermilk. A blend of spelt and khorasan flours with quinoa, chia and amaranth.

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