Squid Ink Quinoa Bread

藜麥鄉村麵包

(basic recipe adapted & modify slightly from Carol)

Ingredients:
270g Blue Jacket Bread Flour
30g Blue Jacket Wholemeal Flour
80g cooked quinoa
4g squid ink paste
2 Tbsp chia seeds
15g fine sugar
3/4 tsp salt
15g coconut oil
1/2 tsp instant yeast
220g water

Method：

1. Put all ingredients & cooked quinoa in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.

2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2 hrs).
3. Remove the dough onto a slightly floured table top. Roughly shape the dough & let it rest for 15mins. After that, shaped dough into desired size & proof for 1hr.
4. Bake in a preheated oven @ 240C for 20mins, then 220C for another 20mins.