RECIPE FOR LOW-GLUTEN BREAD WITH QUINOA AND PETIT ÉPEAUTRE FLOURS

Éric Kayser reveals the recipe for his spelt and quinoa flour bread, baked in a loaf pan.
A uniquely flavored bread that is very low in gluten.
Follow Éric Kayser step by step in this simple recipe.

Recipe Steps

Start by pouring the water and levain into the bottom of the mixer.

Add the yeast on one side, then cover it with both flours.

Finally, pour the salt on the opposite side of the yeast to avoid damaging it.

Start the mixer. No need to knead for long—mix for eight minutes on the first speed, then two minutes on the second speed at a slightly higher pace.

Flour your work surface and remove the dough from the mixer bowl. Be careful, as the dough is very delicate.

Quickly shape it into a rough ball and cover with a clean cloth.

Let the dough rest (proof) for 1 hour 30 minutes.

If, halfway through, the dough seems to relax too much, simply fold it in half to give it a bit more strength. This technique is called a “fold.”

Lightly flour the dough and your scale. Divide your dough into portions of 300g or 500g, depending on the size of your loaf pans.

Lightly flour your work surface. Pre-shape your portions into balls by rolling them gently, then let them rest for about 10 minutes.

Shape the dough to fit your loaf pans. Very gently, roll the first half toward the center, then continue rolling the second half all the way to the edge.

Press the seam together with the palm of your hand, slightly elongate the dough, and pinch the tips.

Ensure the seam is well sealed—if not, press it closed between your fingers.

Gently place the dough portions in the center of your loaf pans, seam side down.

Flour your hand and press the dough into the mold, reaching the corners, to achieve a uniform loaf.

Let the dough proof (final rise) for 1 hour, covered with a clean cloth.

Brush the tops of the loaves with water using a pastry brush (if your oven does not produce steam).

Bake for 26 minutes at 240°C (464°F).

Unmold the loaves onto a cooling rack while still hot.

Store them in a clean cloth to keep them fresh for as long as possible.

Enjoy delicious slices of spelt and quinoa flour bread every morning.

#MaisonKayserAcademy