Kiwi Quinoa | Kiwi Quinoa Farmers Loaf
At Kiwi Quinoa we are proud to call ourselves the only producers of quinoa in the country.
Kiwi Quinoa, New Zealand Grown Quinoa, Quinoa, Super Food, Amino Acids, Healthy Eating, Clean Eating, New Zealand Made, Dan Cottrell, Jacqui Cottrell, New Zealand Agriculture, Farming, Quinoa Cropping, Quinoa Crop, Taihape Farmers, New Zealand, Central Plateau, Mother Grain, Gluten Free, Complete Protein, Rich in Antioxidants, Rich in Minerals, Low GI
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Kiwi Quinoa Farmers Loaf

An Austrian friend of ours baked this for lunch recently and we were going back for thirds! This is a dense and hearty loaf, best served fresh with lashings of butter or toasted the following day!

Ingredients

1 tablespoon dry yeast
1 tablespoon honey
½ litre warm water
1 teaspoon salt
300g whole wheat flour
300g spelt flour
100g rye flour
1 tablespoon mixed spice (e.g. fennel, coriander, cumin, caraway, thyme)
½ cup pumpkin seeds (grind first if you prefer)
½ cup sunflower seeds (grind first if you prefer)
1 cup cooked Kiwi Quinoa

Method

Mix the yeast, honey and a little bit of the water in a cup together. Mix all the dry ingredients (including quinoa) in a bowl. Pour the ‘yeast liquid’ and the ½ litre of warm water over the dry ingredients.
Use a spoon to combine the ingredients and then your hands to knead the dough. The dough will be a bit sticky on your hands. This is how it should be!
Grease and lightly flour a bread tin (24cm x 14cm). Place the dough mixture into greased tin. Bake at 180°C in the oven for approximately 45 minutes. Remove from tin onto wire rack to cool. Enjoy!

How to cook quinoa

To make 3 cups cooked quinoa, wash 1 ½ cups of kiwi quinoa thoroughly through a sieve. Tip the quinoa into a saucepan and add 5 cups of water. Bring to the boil. Reduce heat to a simmer for approximately 20 minutes or until the tails of the quinoa release. Rinse and drain well.

Category
Lunch ideas, Snacks