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3 cups warm water
1 Tbsp. active dry yeast
1/2 cup gluten flour
3 cups unbleached white flour
1 1/2 tsp. salt
2 cups quinoa flour
3 to 5 cups whole wheat flour
1. Pour the warm water into a large bowl. Sprinkle on yeast
and allow to soften for 5 minutes.
2. Add the gluten flour and the unbleached flour and beat 100
strokes. Cover and let stand in a warm place for 30 minutes.
3. Stir in the salt and quinoa flour. Add enough wheat flour,
a cup at a time to make a knead able dough, one that is neither too stiff
nor too soft. (Its consistency will be somewhat stickier than that of a
dough made from all white flour.) Turn onto a lightly floured board
and knead until shiny and elastic, 5 to 10 minutes.
4. Place the dough in an oiled bowl, cover, and set in a warm place
for 1 1/2 hours or until almost double in bulk. Punch down and knead
in the bowl for several strokes. Cover and let rise again until it
doubles in bulk again, about 1 hour.
5. Divide the dough into 3 equal pieces. Pull and roll into
sausage shapes with tapered ends. Place in a lightly oiled, long
French bread pan or on an oiled baking sheet. Cover and let rise in
a warm place about 15 minutes, or until double in bulk.
6. Preheat oven to 425º F. Pour 2
inches water into a large oven proof dish and place on the oven floor to
create steam. Slash the bread diagonally, making three parallel
gashes. Place in oven and bake for 10 minutes. Remove from oven and
brush with water. Reduce heat to 375º F. and bake an additional 40
minutes or until the loaves sound hollow when the bottoms are rapped
with knuckles.
Variation: brush top with garlic butter while
they are still hot. |
