Chestnut & Buckwheat Flour with Yogurt and Quinoa (Gluten-free, Dairy-free)

Name: Chestnut & Buckwheat Flour with Yogurt and Quinoa (Gluten-free, Dairy-free)
Yield: 8
Cuisine: English,Signature Cuisine
Ingredients: Chestnut flour: 90 г; Buckwheat flour: 220 г; Brown rice flour: 40 г; Quinoa: 30 г; Coconut yogurt: 100 г; Water: 300 мл; Dry yeast: 4 г; Almond flour: 50 g; Tapioca starch: 40 г; Flaxseed Flour: 50 г; Egg: 1 шт; Brown sugar: 1/2 ст л; Salt: 6 г; Water: 100 ml; Vegetable oil: для формы; Sesame: 2 ст л

Features:

Cuisine:

1 h 30 min
Serves 8
Medium

Ingredients

Для ферментации:
90 г Chestnut flour
220 г Buckwheat flour
40 г Brown rice flour
30 г Quinoa
100 г Coconut yogurt
300 мл Water
Тесто:
4 г Dry yeast
50 g Almond flour
40 г Tapioca starch
50 г Flaxseed Flour
1 шт Egg
1/2 ст л Brown sugar
6 г Salt
100 ml Water
garnish:
для формы Vegetable oil
2 ст л Sesame

Directions

This is a very interesting recipe for a sourdough chestnut loaf. Instead of natural yeast, I’m going to use live home-made coconut yogurt for fermentation. If you eat dairy, you can use 10% fat yogurt with live culture bacteria.

A sourdough starter makes flour earlier to digest, and fat and protein from yogurt make bread softer. This loaf though will have a dense yet melt-in-your-mouth structure.

We will also add some quinoa to make it even more distinctive in terms of structure and taste.

Enjoy!

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Steps

1 Done	Mix sough dough starter ingredients in a glass or ceramic bowl until smooth. Cover with plastic wrap and let stand at room temperature for 6-10 hours.
2 Done	Add the rest of the ingredients and mix into a soft dough. If you use ground nuts and flaxseed instead of almond and flaxseed flour, you will need less water. Add it gradually until you achieve the right consistency.
3 Done	Grease a loaf pan with butter and sprinkle slides and bottom of the pan with sesame.
4 Done	Transfer dough into the pan, smooth the surface out with wet hands. Sprinkle sesame on top. Cover with plastic wrap and let stand at room temperature for about 2 hours. The dough should increase in volume by 30%.
5 Done	Preheat the oven to 220 degrees.
6 Done	Remove the plastic wrap and put it in the oven. Bake for 20 min at 220 degrees, then reduce to 200 degrees and keep baking for 30 min. The crust will get brown by that time. Then cover it with foil, reduce the heat to 190 degrees and cook for another 15 min. Tap to check if it’s done - if it sounds thumpy and hollow, it is done.
7 Done	Remove the loaf from the oven and let cool down for at least 10 min. Then release and transfer to a wire rack to let cool completely. Slice once completely cooled.
8 Done	Keep for no more than 1 day, then slice and freeze.