1/4 cup flax seeds
1/2 cup quinoa
1/2 cup raisins
2 1/4 teaspoons instant yeast
3 cups whole wheat flour, plus more for dusting
1 tablespoon sea salt
2 tablespoons honey
Cooking spray, oil or softened butter
Toast flax seeds for a few minutes in a dry skillet over medium heat, until color changes slightly or they start to pop. Transfer to a plate and set aside.
Toast quinoa in the same skillet for a few minutes until it starts to change color or they start popping, then add 1 cup water. Increase heat to bring to a boil, then cover and simmer 20 minutes or until water is absorbed. Transfer to the same plate as the flax seeds. Add raisins and toss, spreading the quinoa on the plate so it cools quickly
In a mixer bowl (or in a bowl using a spatula and/or your hands) combine yeast, flour, sea salt, honey, and approximately 1 cup water. Knead 8 minutes or until well-combined. You want a wettish dough but not too wet that you can’t shape it. I always hold back some water and watch the dough as it’s being kneaded so I know if I need to add more or less. You’re shooting for a dough that mostly leaves the sides of the mixer bowl, but not too dry.
Knead in raisin and quinoa mixture until well combined. Shape into a ball. Spray or brush with a bit of oil or melted butter and let rise at room temperature in the bowl until doubled, covered.
When doubled, punch dough down GENTLY and re-shape into a ball. Return to bowl and let rise in the refrigerator for an hour.
Preheat oven to 475 degrees F. Heat up a pizza stone, or quarry tiles, or an upside down baking sheet on bottom third of oven.
Take dough out of the refrigerator, dust a peel (or a cutting board, or a piece of parchment) with some flour and turn the dough out gently, shaping it into an oval.
When oven is ready, slash the dough 1/4 inch thick with a sharp paring knife or razor blade — you need to be quick and decisive when you make your slashes. (I used to use a French lame to slash dough, but found that my paring knife did a better job, partly because I felt more confident holding it/slashing with it. I did a Google search for you here to give you some ideas on how to do this — couldn’t find a good infographic though. Adding that to the endless list of to-dos.)
Slide dough onto heated stone/tiles/sheet quickly and bake 15 minutes.
Remove from stone/tiles/sheet and transfer to upper third of oven (right on the rack). Bake 15 minutes more or until it sounds hollow when tapped on the bottom (or use a thermometer, it should register ~190 degrees F).
Let cool completely on a rack before slicing (if you can wait that long).
Yummy with salted butter, what else?
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