Tomato, wheat and sprouted quinoa Flat Bread. Vegan

Mofo Post 5! I usually make fruit whole grain breads.. They go much better with breakfast and I like fruits in my breads. The savory ones I have made before were usually mildly savory and with herbs. I got a request for making tomato bread the other day. I also had some sprouted quinoa at hand, some of which I made into a Pilaf, which will be posted in the coming days and some I wanted to add to my regular bread loaf. I made this tomato bread dough instead and added the sprouted quinoa for some added nutrition!

Mung Bean Sprouts sandwich loaf and Some mild fruit breads posted earlier.. Blueberry Apple mini loaf(wheat, quinoa and oat also in the bread:) and Strawberry Mango Molasses Mini Loaf!

You can make one mini 5x3 pan loaf out of the below dough measurement. We made some flat breads to go with the baked portabellos, tomato and avocado sandwich.!
Quinoa is an amazing grain, a complete protein which provides all nine amino acids. I am on a quinoa roll, trying to add some to pretty much everything:)

To sprout the Quinoa, wash well 2-3 time, then leave it covered with water over night. The next day change water every 4 hours, with only enough water to keep the quinoa wet. Mine was nicely sprouted by the end of the day. I used it next day morning with some 1/4 inch sprouts. Sprouting Quinoa releases its natural enzymes and multiplies the vitamin content. Sprouting quinoa is important to neutralize the phytates and enzyme inhibitors that make it hard to digest. Sprouting makes the grain more nutritional because you are eating a complete plant not just the seeds.

Ingredients: 3-4 flat breads depending on size

• 2/3 cup bread flour + 1/4 more for kneading, dusting
• 1/2 cup whole wheat flour ( Use bread flour for totally white and even squishier buns)
• 3 Tablespoons sprouted quinoa( can be substituted with cooked quinoa or left out or use any other sprouted grain)
• 1 teaspoon raw sugar or equivalent jaggery/agave/maple syrup or other sweeteners.
• 1.5 teaspoons quick rise yeast
• 1/4 cup water
• 2 Tablespoons Virgin olive oil
• 3/4 teaspoon salt or to taste
• 1 roma tomato or any juicy medium tomato
• 1/2 teaspoon dried basil flakes

Directions:

1. Add the yeast and 1 teaspoon sugar to 2 Tablespoons warm water and mix well. Let stand for 10 minutes or until frothy.
2. Puree the tomato, salt, oil and the sprouted quinoa into a well blended puree.
3. Add in the flours, basil to the yeast mixture and mix.
4. Add in the tomato puree and give a mix for a few seconds.
5. Knead the dough for 4-5 minutes by hand or in mixer, scraping sides every 2 minutes if using a stand mixer. add more bread flour or water in little quantities if needed to get a soft dough.
6. Place dough in greased container, spritz top with water and then with oil. Cover with a towel and let rise for an hour. You can refrigerate the dough at this point for upto 2 days.
7. If refrigerated, then let dough rest outside for an hour to reach normal temperature.
8. Divide dough into 3-4 balls depending on size of flat bread you want. (Or you can shape it into a loaf, place in mini loaf pan, let rise for 30 minutes and bake at 350 degrees F for 20 minutes.)
9. Form balls, and roll out on well floured surface. I made 5 inch rounds, nicely thick flat breads to use as buns for our portabello sandwiches.
10. Heat a grill pan to high heat and grill the flat breads when the pan is hot, 2-3 minutes each side. Use thick bottomed pan or grill pan, well heated on high heat. Or bake in oven preheated to 450 degrees F, on hot pizza stone, like a Pita bread.
11. Cut up the flat bread into triangles and dip in some herbed olive oil or enjoy as is. or use for your favorite burger/sandwich! Have a fun day!

This bread is headed to Susan's Weekly Yeastspotting. and Ricki's Wellness Weekend!