SR-2 BREAD
Fiber-Rich!
SR-2 Bread
Quinoa Sweet Potato LoafFiber Rich. Antioxidant-rich. Nutrient-dense. Energy-sustaining. Gluten Free.Cost: $4.46 Per Loaf
Equipment
- 1 Komo Mill XL (or XL Plus) For grinding dry grains, double-ground for fluffiness. If you have a different mill other than a KOMO, make sure it’s quadruple-ground.
- 1 KitchenAid Mixer with Dough Hook You can use a different mixer, but remember, not all are the same, results may vary.
- 1 8.5 x 4.5-inch Aluminum Loaf Pan Used to shape and bake the 1-pound SR2 loaf for a uniform, fluffy loaf.
- 1 Shallow Metal Pan Placed on bottom oven rack to hold 1 cup (~8 ice cubes) for steam, helping the SR2 loaf rise higher and form a thin, crispy crust.
Ingredients
- 1.5 Cup organic quinoa grain (~180g, ~6.3oz) Grind at 2 clicks from finest, double-grind on the Komo XL
- 0.5 Cup Organic millet flour (~60g, ~2.1oz) Grind at 1 click from finest, double-grind on the KOMO XL
- 0.5 Cup Organic mashed sweet potato (~120g, ~4.2oz) Cook, peel, mash finely for moisture and sweetness; ensure gluten-free.
- 1.25 Cup Filtered water (~300ml, ~10.1oz) Adjust slightly if dough is too dry or wet to maintain sticky, muffin-like texture.
- 1.5 Tbsp Organic psyllium husk (~13.5g, ~0.5oz) Mix with 0.5 cup water to form gel; ensures fluffiness and binding. Psyllium husk is the best natural Xanthan gum substitute for extra fluffiness. Psyllium husk is natural. It’s derived from the seeds of the Plantago ovata plant, typically ground into powder or used whole, with no chemical processing beyond cleaning and grinding. It’s a plant-based, gluten-free fiber used as a binding agent. If you don’t have it, you can try making the bread without it. But if you need that extra fluffiness, next time you make it, you know what to add.
- 1 tbsp Organic honey (~21g, ~0.7oz) Adds sweetness; use certified gluten-free honey to avoid cross-contamination.
- 2 tsp organic active dry yeast (~6g, ~0.2oz) Proof with 1/4 cup warm water (105–110°F) and 1 tsp honey for 5–10 min until foamy.
- 1 Tsp organic Celtic salt (~6g, ~0.2oz) Enhances flavor; use fine-grained Celtic or Himalayan pink salt for a milder, mineral-rich alternative.
- 3 tbsp organic olive oil (~40g, ~1.4oz) add 1 an extra tbsp for brushing the bread on top. Use single-source, extra-virgin organic olive oil from one source for authentic flavor; ensure gluten-free.
Instructions
- Grind 1.5 cups (~180g, ~6.3oz) organic quinoa grain in KoMo XL Plus at 2 clicks from finest, in 1/2 cup batches, ~3–4 min total, double-grind for ultra-fine texture.
- Grind 0.5 cup (~60g, ~2.1oz) organic millet grain in KoMo XL Plus at 1 click from finest, ~1 min total, double-grind for ultra-fine texture.
- Cook, peel, and mash 0.5 cup (~120g, ~4.2oz) organic sweet potato (~5 min).
- Mix 1.5 tbsp (~13.5g) psyllium husk with 0.5 cup (~120ml) water, rest 5 min to form gel.
- Proof yeast: Mix 2 tsp (~6g) yeast with 1/4 cup (~60ml) warm water (105–110°F) and 1 tsp (~7g) honey; rest 5–10 min until foamy.
- Combine 1.5 cups quinoa flour, 0.5 cup millet flour, 1 tsp (~6g) sea salt in KitchenAid bowl (~2 min).
- Add psyllium gel (0.5 cup- 120g), sweet potato, proofed yeast, 1 tbsp (~14g) honey, 3 tbsp (~40g) olive oil, remaining 0.5 cup (~120ml) water; adjust for sticky dough (~3 min).
- Knead in KitchenAid on speed 2 for 3 min.
- Rise in warm spot (~80°F) for 1 hr until doubled.
- Shape into 1-lb loaf, score crosshatch, brush with 1 tbsp olive oil, place in parchment-lined 8.5 x 4.5-inch aluminum pan (~5 min).
- Preheat oven to 450°F with metal pan on bottom rack, 30 min.
- Bake with 1 cup (~8 cubes) ice in metal pan for steam, 7 min; remove steam pan, bake 20–23 min until golden (~200°F internal).
- Cool on rack 30 min.