The new way preparing recipe Black Soybean Quinoa Spelt Sourdough Artisan Bread with 7 ingredients and 5 stages of easy cooking, which is most delicious.
Without fail making ultimate Black Soybean Quinoa Spelt Sourdough Artisan Bread easy, delicious, practical.
Good Evening my mother, at this time you can prepare recipe Black Soybean Quinoa Spelt Sourdough Artisan Bread with 7 ingredients and 5 steps. Next this is how to cook, please pay attention carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 7 ingredients and 5 stages of easy cooking Black Soybean Quinoa Spelt Sourdough Artisan Bread.
Ingredients for Black Soybean Quinoa Spelt Sourdough Artisan Bread
Prepare : Organic Spelt Flour.
Prepare : Organic Black Soybean Flour (or Black bean flour).
Needed : Cooked Quinoa.
Needed : Grape Molasses (or maple syrup).
Prepare : Sea Salt.
Prepare : Homemade Wild Sourdough Starter.
Needed : Chilled water after boiling.
If all main ingredients Black Soybean Quinoa Spelt Sourdough Artisan Bread it’s ready, We’re going into the cooking stage. Below is how to making with without fail.
Stages Cooking Black Soybean Quinoa Spelt Sourdough Artisan Bread
In a large bowl, mix together all dry ingredients, spelt flour, black soybean flour, sea salt..
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..
Shape the dough into 2 loaves with seam side facing down on a floured baking sheet.
Allow the bread to rise for 4 to 12 hours. I find 6-hour is perfect for same-day baking..
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.
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