Friday, March 15, 2013

Nicki's Popcorn Bread Recipe

Who loves the smell of freshly baked bread travelling through the house? Seriously I think that must be one of the simplest pleasures around! And if the bread is then even healthy you are in for a win win!

I wanted to make a bread with quinoa, chia seeds and buckwheat, but wasn't quite sure what else would go with it until I discovered some popping corn that has been sitting in my pantry for a little while. You may ask popping corn? However trust me on this one; the combination just turned out so delicious!

I couldn't wait to have it and topped my still slightly warm bread with some butter (nothing like a little runny butter, or you could use coconut oil if you love that) and some freshly chopped chives out of my garden. So yummy!

  • 170g popping corn
  • 65g buckwheat
  • 80g quinoa
  • 40g chia seeds
  • 1 teaspoon dry yeast
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 30g olive oil
  • 25g raw honey
  • 250g lukewarm water

  1.  First mill the popping corn, the buckwheat, quinoa and chia seeds on speed 10 for 1 minute.
  2. Next add all the other ingredients and knead the dough on interval speed for about 3 minutes.
  3. Fill in a with baking paper lined bread tin and leave to rise for half an hour. In order to help with spreading the dough evenly it helps to wet a spoon and use it to help spread the bread batter.
  4. Bake on 160 degrees for about one hour or until it is nice and brown.
What I love about this bread is that it also has a slightly crunchy texture, probably from the popping corn but you could eliminate that by milling everything in speed 1 for slightly longer.

If you like this recipe, please share it with all your friends and family!


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