Wholegrain Quinoa Bread

Wholegrain Quinoa Bread by DK on Apr 19, 2010

I made this Quinoa bread like gazillion years ago! OK! I was totally exaggerating - I mean I doubt even Dinosaurs existed that time!. Well, probably 6-7 months ago! meaning to post this for a while but for some reason it kept being pushed down the drafts pipeline. Now that the pipeline is dwindling thanks to me not taking any new photos, this bread finally sees the bright page of the Chef In You ;). I think I have insisted enough about my passion for whole grains and also quinoa.

Its inevitable that I use this precious grain (seed!?) to make breads. I have already used this to make amazingly delicious Quinoa dinner rolls but wanted to use it in a bread exclusively using Quinoa. I made this recipe from this website without making any changes, since it looked good enough to me. I have posted this recipe verbatim. Whole grain Quinoa Bread recipe

Other Quinoa recipes: Quinoa Dinner Rolls, Baked Quinoa and Mixed Bean cutlets, Multigrain Spelt Bread, Butternut Squash and Quinoa Risotto Recipe

Cook time: 30 min to 1 hour
Prep time: 2 to 4 hours
Yields: Makes one 11 inches by 6 inches loaf

Ingredients

1 cup raw quinoa
2 cups water
1/4 cup oatmeal
1/4 cup water
1/4 cup milk
2 teaspoons yeast
3/4 cup warm water
1/3 cup honey
1/4 cup vegetable oil
3 tablespoons powdered milk
2 tablespoons sourdough starter (optional)
2 1/2 -3 cups bread flour
1 cup whole wheat flour
2 tablespoons raw quinoa for sprinkling on top of loaf

Tips

* PLEASE NOTE: The original recipe does not mention salt in its ingredients while they mention it in their steps. I added 1 tsp of salt when I realized their mistake. But I think adding anywhere between 1 tsp - 1-1/2 tsp of salt (depending on your taste) would work out fine for this bread.

If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven

For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions

Method

1. Cook the quinoa in 2 cups of water for 10 to 15 minutes,

2. until the water is absorbed. Cool to room temperature.

3. Cook the oatmeal in the water and milk until liquid is absorbed. Let cool.

4. Place 3/4 cup warm water in a large bowl (or bowl of a standing mixer) and sprinkle yeast over the water. Let rest 5 minutes.

5. Stir honey, oil, powdered milk, and sourdough starter (if using) into the yeast mixture with a wooden spoon (or with dough hook on low speed).

6. Add 1 cup of the bread flour and the salt and stir well.

7. Add the cooked quinoa and oatmeal and stir. Add the whole wheat flour and 1 cup more of the bread flour and stir.

8. When the dough starts to get stiff, turn out onto floured surface and begin to knead. (If using a standing mixer, continue to knead with dough hook).

9. Keep adding flour and kneading until dough is smooth and elastic, about 5 minutes with a mixer, or 10 to 15 minutes by hand. Dough should feel slightly sticky but should not be wet and slack. You should be able to form it into a ball and it should hold its shape.

10. Lightly oil a large bowl with vegetable oil and place bread in the bowl, turning to coat lightly with the oil. Cover loosely with saran wrap.

11. Let bread dough rise in a warm spot until double in size, about 2 hours.

12. Punch down dough and shape into a ball. Pat/flatten into an oval shape about the length of the bread pan. I made this into one large loaf. You can shape it in any way you desire. Brush top of load very lightly with water

13. and sprinkle with quinoa seeds.. Let rise in warm place until bread has almost doubled in size. Preheat oven to 400 degrees.

14. When oven is hot, place bread in center of oven. Throw a handful of ice cubes into bottom of oven to create steam. Bake for 30 minutes. Cover bread loosely with foil if the top is getting too brown and bake 15 minutes more. Bread should sound hollow when tapped.

Let cool in pan for 15 minutes. Remove from pan and let cool completely.Then cut it into slices and enjoy it - as they are, or with salad or with warm soup.

Filed Under these categories

Zopf (Züpfe) – Swiss braided Bread

Recipe Reference

recipe courtesy about.com

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Quinoa Dinner Rolls By DK on Apr 1, 2009

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1 Member Reviews

By Paul on Nov 13, 2010

I made this amazing bread for the first time and was so impressed i decided to go one step further and the second time i made it i added some orange zest, fresh cinnamon and nutmeg , walnuts and dried cranberries. It makes a incredible breakfast bread and you can also make muffins out of the mixture! I am already thinking of other things i can do with it! will let you know as i progress!

38 Comments

By Vanessa on Aug 19, 2014

:) This recipe was super great! I finally retired at the end of 2013 and have had the time to do some serious cooking and baking keeping as much as I can on the healthy side. I tried quonia for the first time this year and can't believe how versatile it can be used in many different dishes. My husband requested this recipe so much after I made my first loaf that I make them in quantity. Thank you for a great and delicious bread recipe.

By Mika on Mar 4, 2014

Can Amaranth be added instead of Quinoa as it is not available here.Is Amaranth same as Quinoa w.r.t cooking it?Pls reply.

By Alice on Mar 4, 2014

Is the powdered milk necessary? This looks great but as I'm vegan, it isn't suitable for me as is.

By Mary on Feb 21, 2014

I am allergic to wheat, and oat what can I use instead of these, I am also allergic to rice, corn .

By eileen on Jan 21, 2014

Snowed in and the bread is in oven baking now.... Haven't baked bread for many years. Delighted that I had all the ingredients in the house.... thank you

By Israeliema on Apr 26, 2013

This bread has become a staple in my house. Thank you so much for he recipie. I don't use any powder milk and don't replace it with anything. I do add wat ever chopped nuts, seads and flax seeds I have.

By quinoa toast with goat cheese and sliced beets | head first health on Jan 31, 2013

[...] mine from Whole Foods, but there are also tons of recipes online if you want to make your own. This one looks good, and if you’re looking for something sweet, this one looks good, too. Chocolate [...]

By Prathibha on Jan 18, 2013

Hi DK, thank you for the recipe !! I was so tempted to try this n I did !! I did not Have bread flour at home n used all purpose flour. I'm not sure if its the yeast wasn't fresh or the flour or the way I did , the bread came out very hard :( could you please share how to make it better next time n my oven only has 250 degrees n not 400 as you have suggested!! Pls help ill try again

By Scrangelina on Oct 28, 2012

:) Turned out wonderfully. I only put about two teaspoons of honey in as I didn't want it too sweet, and didn't have powdered milk so put in two desert spoons of coffee mate! Still it was lush. Proper, delicious bread unlike anything you can buy off the shelf. Thank you for your generosity in sharing.

By Srividhya on Jun 25, 2012

Looks yummy DK. Just 2 quick questions - Is is safe to heat honey? I remember people telling me that even to add honey to boiling water, the stove has to be turned off first. Can I use sugar instead for sweetness? I do not have milk powder. Can I skip that and add more flour or milk? Thanks tons!

By Maria on Jun 7, 2012

:-? Maybe a silly question, but can I replace the honey with agave? I have everything in the house to make this right now except for honey!

Please refer my Tips section (below ingredients) for substitution list--DK

By Noel on Apr 13, 2012

Just one question, can you heat honey to high temps? I read somewhere (reliable source, don't remember now) that you can not heat honey, actually can't even use it in tea. Do you know anything about it? How about using Stevia instead? Do you include honey for any gum-like property?

By Lorraine on Mar 19, 2012

I've just read this recipe and was going to try it but the person I make bread for can not eat any products with gluten. Any suggestions Thank you

By Manju on Mar 1, 2012

Can i add flax seed to the bread?

By dorothy smith on Jan 15, 2012

can i make this bread using the dough cycle on my bread machine?

By Nancy on Jan 11, 2012

I just mastered making Ezekiel bread last week, using multiple grains and legumes ground into the flour. Now I am intrigued by the prospect of quinoa bread...definitely my next project.

By Use your favorite bread recipe to whole grain breads great - Chicken Recipe, Beef Recipe, cake recipe, food network, how to cook - Chicken Recipe on Jul 11, 2011

[...] Use Your Favorite Bread Recipe to Make Great Whole Grain BreadsMake Great Whole Grain Breads from Your Favorite RecipeHealthy Whole Grain Bread RecipesWhole Grain Bread Recipes – Allrecipes.comWhole Grain Healthy Banana Bread Recipe – Allrecipes.comAmazon.com: Local Breads: Sourdough and Whole-Grain Recipes from …My Favorite Whole Wheat Bread Recipe Recipe100% Whole Grain Wheat Bread Recipe – Food.com – 1811068 Grain Whole Wheat Bread Recipe | Bread RecipesWhole grain Quinoa Bread recipe | Quinoa Recipes | Chef In You [...]

By Jessica on Apr 17, 2011

Just wanted to say thanks for this recipe. I've made this a few times now, and it is so delicious! I like to use a mix of regular (white) quinoa and red or black quinoa, which add a unique splay of color from the grains. Sometimes I make it into a breakfast bread by adding walnuts and dried fruit and a mashed banana. It's yummy that way too!

By Hana on Mar 26, 2011

Delicious! Thank you. Though I definitely burnt the bottom of my loaf! What kind of pan did you use?

By Emily on Jan 19, 2011

Can you use milk substitutes for this recipe? ie Soy, Hemp, Rice?

I guess you can :)

By Catherine on Jan 11, 2011

I hope to try this bread very soon. I have just gotten into making more of my own breads and eating healthier-- too much extra stuff in store-bought foods. My son and husband love quinoa, so I expect they would love this bread! Thank you for posting this! I am also going to try the cheese bread!

By Quinoa Bread Recipe | Beneficial Farms CSA on Jan 9, 2011

[...] Click here for the recipe link Possibly related posts: (automatically generated)Quinoa- Organic at the CSAQuinoa RecipesRecipe: Quinoa PilafQuinoa the King of Grains [...]

By Lisa Cook on Nov 14, 2010

I made this yesterday and it was a hit at an event we took it to. We don't care much for quinoa as a grain by itself, but it makes a wonderfully moist bread. I only added 3 TB of honey and I think I could even reduce it to 2 TB and it would be just as good. Also, I did not sprinkle quinoa on the outside of the bread as I was afraid we wouldn't care for the taste. Even my picky 13-year-old liked it! I think I will make another loaf today.

By Mara on Aug 12, 2010

Just made this bread with leftover quinoa. It tastes great! I used 1 1/4 tsp salt as cooked quinoa was slightly saltet, though I think 1 tsp would have been enough. I felt it didn't need all the honey, and I used slightly less than called for. A VERY moist and tasty bread, will make this again!

Thank you so much for the feedback. I absolutely loved this bread too and keep making it often enough :) If you are interested, I would love to showcase this recipe feedback in the website for other readers to see and benefit. You can copy paste this very same feedback here - http://chefinyou.com/i-made-this/?recipeid=2904

By mika on Jun 23, 2010

i would like to know if Quinoa is available in India and if so whts the Indian/Hindi name for it?Where else can it be available apart from India?

By Sonja Breuer on Jun 16, 2010

I have tried quinoa bread as I bought it from a health food shop and even then it was lovely. But, I think the one I bought was gluten free, I wanted to experiment what it is like to avoid gluten. Wheat is bloating for me and I measured that I blow up 3 cm after eating wheat. Crazy! So I tried to avoid and found quinoa bread. This recipe has wheat in it but perhaps it can also be made without. In any case, I think quinoa bread is very tasty!! Sonja

By bhavna on May 6, 2010

HI this bread looks very healthy indeed! However, i coudn't find what quinoa is? can you tell me its indian name?

Its not a common grain available in India and I dont think it has an Indian name (at least I haven't come across it till now). I am trying to get details on the availability. Will post the details once I get more info on that :) --DK

By Madhuram on May 5, 2010

The bread has an earthy rustic look and feel. Thanks a lot for sending it to the event Dhivi.

By Stephen on Apr 24, 2010

This looks wonderful! I want to try to make it today. The recipe instructions mention salt - but salt is not in the list of ingredients. Can you tell me how much salt to use? Thanks!

Thanks Stephen. Now that you mention it, I remember that the original recipe did not mention salt at all and I added it during the process when I realized their mistake. I think I added 1 tsp and it was little less for our taste although not bad. I think something between 1 to 1-1/2 tsp of salt would work well for this recipe. Will update my ingredients with this note :) Thanks for the pointer. Appreciate it :) --DK

By Edeth on Apr 24, 2010

These are awesome, thanks! I can't go a week without reading more about how great a food quinoa is, and the challenge for me has been in interesting ways to mix it into my diet. Problem solved!

By Zengirl @ heart and mind on Apr 21, 2010

I have try quinoa before but never made the bread. I have been reading your blog for sometimes but never posted it. I linked to your recipe on my latest post. FYI.

By Chhaya on Apr 20, 2010

I cook frequently with quinoa , but I have never tried baking a bread with it...This recipe is absolutely tempting ! Thanks for the step by step recipe :)

By Veggie Belly on Apr 20, 2010

i envy your draft pipeline! im lucky if i have one post in drafts!

By Srimathi on Apr 20, 2010

The bread looks good.

By CurryLeaf on Apr 20, 2010

I never tried quinoa. :( You are on a roll sweetie,love all your breads. :-P

By Priya on Apr 19, 2010

Bread looks damn cute and healthy..

By Dan on Apr 19, 2010

This looks great, and it is somewhat similar to the Peter Reinhart multi-grain recipe, which has room for flexibility of ingredients. My variant was oats and corn meal, and I blogged about it here: http://islandeat.wordpress.com/category/bread/

By Soumya on Apr 19, 2010

Looks so good. I am in love with quinoa aswell.