Sprouted Quinoa Honey Lavender Bread Recipe
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.
Ingredients
- 850 grams White Flour
- 150 grams Whole Wheat Flour
- 20 grams Salt
- 30 grams Honey
- 50 grams Sprouted Quinoa Seeds
- 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
