Quinoa-Chia Seed Bread

Quinoa (pronounced as keen-wah) - known as the "mother grain" is an extremely nutritious seed.  It is a remarkable source of protein, vitamins, minerals, fibre and antioxidants.

Chia Seeds (aka Aztec Superseed) are jam-packed with so much goodness and is gluten-free. They are the highest known plant-based source of Omega-3 fatty acids and high in calcium, protein, dietary fibre, vitamin C, antioxidants, iron, potassium, etc. 

Adapted from:  Happy Home Baking

Ingredients:

(A) Scalded Dough:
150g bread flour
115g boiling water

(B) Overnight Sponge Dough:

100g bread flour
60g water
1/4 teaspoon instant yeast

(C) Main Dough:

300g bread flour
140g wholemeal flour
20g milk powder
50g caster sugar
2 tsp salt 
3 tsp instant yeast
2 - 3  tbsp Chia Seeds

2 - 3 tbsp Quinoa flakes
1 egg
180g homemade unsweetened soy milk

scalded dough (A) - cut/tear into small pieces
sponge dough (B) - cut/tear into small pieces 
50g oil (I used Rice Bran oil) 

(A) Scalded Dough:

Add boiling water into the bread flour and combine into a rough dough.  When the dough is cooled, cover with cling wrap and leave it overnight in the fridge.  Bring back to room temperature before use.  
[I left it on my kitchen bench overnight as it was quite cold - about 11 deg C]

(B) Overnight Sponge Dough:

Combine bread flour with yeast. Add in water and mix to form a rough dough. Cover dough and set aside for 30 mins. Cling wrap the dough and refrigerate overnight. Bring back to room temperature before use.
[I left it on my kitchen bench overnight] 

(C) Main dough: 

• In a mixer fitted with a dough hook, combine all the ingredients together, except oil.
• Knead until it forms a slightly sticky soft dough.  Gradually add in oil.  Continue to knead until smooth and elastic.    [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test ]. 
• Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with  cling wrap.  Then place it in a warm, moist and draught-free place to allow the dough to rise until doubled.
• Punch down by pressing the dough out evenly with your hands to release the air.
• Divide the dough into 2 portions.  Roll into balls.  Cover and rest for about 10 mins.
• Flatten the dough into a rectangle and roll it into a tight cylinder, tucking the dough under itself as you go.  Pinch the seam at the end to close.
• Place the dough, seam side down, into a greased loaf pan.  Loosely cover with cling wrap and let them rise until just about doubled in size.
• Bake in a preheated oven (175 deg C) for about 25 minutes or until golden brown.
• Remove the bread from the pan and brush the top with butter.