Chewy Savory Bread – A Delicious Addiction, Perfect for Home Baking
A bread that won't make you feel guilty after eating, one-bite-sized, low-sugar and low-fat, won't make you gain weight.
A chewy savory bread, the more you chew, the more fragrant it is, it's addictive, perfect for homebodies to enjoy.
These days, I'm staying home and finally have time to do things I've always wanted to do. I've made bread according to my own ideas and other people's ideas. My family enjoys it, and I've gained weight. It's no wonder they keep asking me to make something delicious that won't make me gain weight, and with unique flavors! So let's start with this savory bread!
This bread, my family says it's delicious. Its crust is crispy, and the inside is not only made with whole wheat flour but also with three-color quinoa. Also, it's low in sugar and oil, and the outside of the bread is sprinkled with chili powder, which surprised my family who always eats sweet bread and immediately switched to savory.
Adding popular quinoa to the bread makes the bread chewier. Freshly baked bread has a crispy crust and a soft, elastic inside. The first taste is slightly savory and slightly spicy, then the aroma of quinoa comes out. This bread has even made my husband, who doesn't usually like sweet bread, praise me and ask me to make it often. Here's the recipe to share with you:
Ingredients used:
Bread flour 400g sugar 8g salt 8g yeast 4g water 220g butter 24g quinoa 100g chili powder sea salt olive oil
Specific steps:
1. First, wash the quinoa and add an appropriate amount of water. Bring to a boil over high heat, then reduce the heat and simmer until small tails appear. Taste it, it should not be hard when it's cooked. Remember, don't overcook the quinoa, or it will become sticky and will break when kneading. Put the quinoa into the bread, and there's still some left over. We can put it in the refrigerator for storage, or mix it with salad.
2. Knead the other ingredients except for butter, olive oil, chili powder, sea salt and quinoa until smooth. Then add the quinoa and knead it evenly. Finally, add the butter and knead it evenly. The dough doesn't need to be kneaded with gloves. If the dough is too dry, you can add a little water.
3. Let the dough ferment until it doubles in size.
4. After the dough has fermented, take it out, deflate it, and divide it into 5 pieces, roll it into cones, and let it rest.
5. Roll the dough into a long cone shape, try to roll it as thin and flat as possible. My technique is still not good, so I can only roll it like this. If it's difficult to roll out, cover it with plastic wrap and let it rest for a while before rolling it out again. Then brush with olive oil and sprinkle with sea salt and chili powder. If you use butter, it's more fragrant, but we sacrifice the taste for health's sake!
6. Roll it up from the wide end to the narrow end.
7. Put the shaped bread into a baking pan and bake it in the oven for secondary fermentation.
8. After fermentation is complete, spray water on the surface and then sprinkle with sea salt and chili powder. Don't brush with egg liquid. Preheat the steamer oven to 220 degrees, bake for 13-15 minutes. If you don't have a steamer oven, you can use a normal oven. But the taste will be slightly different.
After baking, let it cool down and pack it in a plastic bag. Don't put it in the refrigerator, if you don't eat it all, freeze it! When you want to eat it, reheat it.
This bread is both soft and chewy, with a crispy crust and bottom.
