I was going to make half this recipe to use as a pizza dough, but opted to make a loaf of bread as well. I based it off this recipe from the New York Times but cut down on some of the sugars so it would make a more savory dough.
Ingredients (Part 1):
- 2 1/2 teaspoons active dry yeast
- 3 cups lukewarm water
- 1 tablespoon malt
- 2 cups Type 00 flour
- 2 cups whole-wheat flour
Add the yeast to the warm water and stir, let sit for 5 minutes. Add the rest of the ingredients and mix thoroughly. Cover with cling film and let sit for an hour.
Ingredients (Part 2):
- 1/4 cup olive oil
- 1 scant tablespoon salt
- 2 cups cooked quinoa
- 3 to 4 cups Type 00 flour
Mix the above into the dough (only 2 cups of the flour to start). Put on a clean, floured surface and kneed in about another cup of flour, for about 10 minutes until smooth and elastic. If it’s still too sticky (dough will be sticky!) add more flour. Put in an oiled bowl for an hour, covered with cling film.
Punch dough down and let sit for another 45 minutes, covered, while the oven heats up.
Put half the dough in an oiled bread pan and bake for 50 minutes on 200C / 375F.
I used the other half for pizza dough, but it would make a second loaf if you’re going down that road.