I am a hopeless carb lover. All my comfort foods are carb based – homemade pasta, macaroni and cheese, pierogies, the list goes on. To me, especially as a child, there was nothing better than a slice of bread with butter and a glass of water for a snack. My grandma joked that I liked jail food, but it was really just that I liked carbs.
Cut to today. My newest bread addiction (until about three days ago) was Trader Joe’s quinoa bread. It’s basically like a good honey whole wheat, with the added benefit of protein from the quinoa. Then I saw this recipe over at A Couple Cooks and thought, I can do that. One problem though – their version of the bread contained pumpkin seeds, which I’m allergic to. Not to mention, it had rye flour, which wasn’t around the house. So I did what any good baker does – I adapted. And you know what? I ended up with best, most filling, rustic bread I’ve had in awhile.
Let me tell you about the moment it came out of the oven. It was pretty late for our family – my dad and sister (the two celiacs) were already asleep. Thankfully for them, quinoa bread is something they wouldn’t have eaten prior to celiac anyway, so this bread event didn’t seem so special. Anyways, the moment the oven buzzer went off, my mom and I peaked inside and found our dough mass had turned into a luxurious crusty loaf – beautiful! Soon after we took it out of the oven, we sliced it and slathered it with real butter, which is somewhat of a rarity in my house. It was a special moment between us. No guilt, of course, just pure enjoyment over something we felt bad reveling in around our family members.
So isn’t baking bread like super difficult? Well, sometimes. Luckily, this recipe is no-knead, so you can mostly just chill while the yeast does its thing. Let’s get baking!
Multigrain Bread with Quinoa and Oats
Peanut, tree nut, sesame, egg, milk and soy free
1/3 cup oats
1/3 cup quinoa, uncooked
1/4 cup water
3 cups lukewarm water
1 tablespoon rapid rise yeast
1.5 tbsp. salt
4 cups white flour
2 cups whole wheat flour
1. Soak the oats and quinoa in 1/4 cup of water for one hour.
2. Combine the yeast and 3 cups of lukewarm water in the bowl of a standard mixer.
3. Mix in the salt, flours and mix-ins until just combined. Place that mixture in a warm place, covering with wax paper and a towel. Let the dough rise.
4. On a floured surface, split the dough in two. Form it into two loaves.
5. Sprinkle cornmeal on a pan, then place the two loaves on top of it. Slice a few cuts in the top of the loaves. Let rest for 40 minutes.
6. Preheat the oven to 450 degrees. Ten minutes before baking the bread, place a baking sheet in the oven and cover with water. Close the oven quickly to create steam.
7. Put the bread in the oven and cook for 35 minutes until brown and crusty. Remove from oven, slice and enjoy.