Quinoa And Brown Rice Sourdough Loaf

2 Loaves of bread in p;aper wrapping

This tart and tasty but very easy loaf uses a whole-grain quinoa sourdough starter described HERE. The bread rises entirely from natural leavens, a process that takes longer than bread leavened with commercial yeast. At room temperature (72 F) the loaf will be ready to bake in about 7 hours. If you have a "Bread proof" oven setting (100 F), that time can be cut to 3 hours. Baking in a pouch or bag as described ensures a crispy crust.

 

Yield: one, 10-ounce loaf - suitable for 2 meals for 2 adults.

Time to make: 30 minutes active; 3 - 7 hours proof; 1 hour 20 minutes baking.

Equipment needed: Hand-held power mixer or stand mixer. Measuring cups and spoons or kitchen scale. Medium bowl. Small bowl (if using scale). Silicone spatula. 2 sheets baking parchment. Stapler.

Ingredients

1/4 cup (35 grams) potato starch
3 1/2 Tablespoons (30 grams) tapioca starch
3/8 cup (47 grams) brown rice flour
3 Tablespoons (23 grams) oat flour
1 Tablespoon (11 grams) steel-cut oats
1 Tablespoon (11 grams) unbolted, home-made buckwheat meal (see note, below) or store-bought buckwheat flour.
1 teaspoon (4 grams) xanthan gum
5/8 teaspoon (4 grams) salt
1/8 well-packed cup (24 grams) "sleeping" quinoa sourdough starter
1 scant cup (210 grams) warm (80 F) water

Note:

Unbolted buckwheat meal is made by processing buckwheat groats in a spice grinder or coffee grinder. It takes about 30 seconds of grinding, interrupted every 10 seconds or so with a good shake to the grinder. Processing buckwheat in this way yields a fresher, deeper flavor.

Procedure:
 

1) Measure, into the medium bowl, the potato starch, the tapioca starch, the brown rice flour, the oat flour, the steel cut oats, the buckwheat flour or meal, the xanthan gum and the salt. Using a hand-held power mixer, stir on low sped until all ingredients are blended. If using a stand mixer,  mix on low speed for 1 minute.

2) Add the sleeping sourdough starter and the water to the dry ingredients. Mix until thoroughly blended. Let dough rest for 2 - 5 minutes, then stir again on medium speed, beating a good amount of air into the dough.

3) Turn dough out onto a sheet of bakers parchment. Using a very wet, frequently-dipped silicone spatula, shape dough into a long narrow loaf, approximately 11 inches X 3 inches. (For a speeded-up video of dough-shaping and smoothing, click HERE.)

4) Cover dough with a wet piece of plastic or place under a large bowl, sealing in the moisture. Let dough rise - about 7 hours at 72 F or 3 hours at 100 F. Dough will not double in size but will become larger and develop a bumpier appearance.

5) Place an oven rack in the center position. Heat oven to 425 F. Make a "pouch" containing the loaf by stapling a sheet of parchment onto the sheet of parchment on which the loaf is resting. Place dough  pouch directly on the oven rack. Bake 20 minutes, then carefully cut the pouch open (It will emit steam!) to expose bread. Bake another 50 minutes, or until the loaf is dark brown and sounds hollow when tapped. Remove to a cooling rack and allow to cool at least 3 hours before cutting and eating.

To store: Do not bag, cover or refrigerate. Cut bread may be placed, cut side down, on a counter or cutting board. Do not cover. Loaves may be frozen.