Sprouted Quinoa Honey Lavender Bread Recipe
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Sprouted Quinoa Honey Lavender Bread Recipe
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Baker Recipes Sprouted Quinoa Honey Lavender Bread Recipe is an innovative bread filled with unique flavors, aromas, nutrients and has a distinctive crust and creamy interior. This Sprouted Quinoa Honey Lavender Bread is beautifully shaped into a batard and finished with poppy seeds and quinoa seeds.
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Ingredients
- 850 grams all-purpose flour
- 150 grams whole wheat flour
- 20 grams salt
- 30 grams honey
- 50 grams quinoa seeds sprouted
- 720 g water
- 12 grams fresh yeast
- 300 grams Preferment Sponge See Category Pre-Ferment for recipe
- 2 grams lavender Dried Lavender
Instructions
- Mixing Method: 8 minutes slow and 5 minutes fast
- Final Dough Temperature: 24-25C
- Bulk Fermentation: 2.5 Hours
- Pre-shape: Round 650 grams per unit
- Final Shape: Oval Batard
- Bake: 240C with steam for 35-40 min
- Finished Product
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