Pan de Molde de Quinua y Lino para Tostar

Ingredientes

• 6 cups (768 g) unbleached all-purpose flour
• 1 tablespoon (15 g) kosher salt
• 1 tablespoon (12 g) sugar
• 2 1/2 teaspoons (10 g) instant yeast
• 3/4 cup (132 g) red quinoa
• 1/4 cup + 2 tablespoons (52 g) flax seed or ground flax seed
• 3 cups (681 g) lukewarm water, made my combining 2.25 cups cold water with .75 cups boiling water
• 1/3 cup (66 g) olive oil
• 2 to 3 tablespoons softened butter

Preparación

1. 1

   In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Add quinoa and flax seeds and toss to coat. Add the water followed by the oil. Using a rubber spatula, mix until the flour is absorbed and the ingredients form a sticky dough ball.

2. 2

   Cover bowl with a damp tea towel or plastic wrap and set aside in a warm spot* to rise for 1½ to 2 hours or until the dough has doubled in bulk.

3. 3

   Preheat the oven to 375ºF. Grease two loaf pans with the softened butter—be generous. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it towards the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball as you bring it towards the center.

4. 4

   Using your two forks and working from the center out, separate the dough into two equal halves. Use the forks to lift each half of dough into the prepared pans. If the dough is too wet to transfer with forks, lightly grease your hands with butter or oil, then transfer each half to bowls. Let the dough rise for 20 to 30 minutes on the countertop near the oven (or other warm, draft-free spot) or until the top of the dough just crowns the rim of the pans.

5. 5

   Bake for 40 to 45 minutes or until golden all around. Remove bowls from oven and turn loaves out onto cooling racks. If the loaves look pale or feel soft, return them to their pans, and bake 5 minutes longer. Remove from oven, turn out onto cooling rack, and let cool for at least 15 minutes before cutting.