As I know I’ve mentioned before, I love quinoa – so good and so good for you. I was really excited to see this recipe online for quinoa bread (what a great way to make a high protein bread), and even more excited when I got my new standing mixer in the mail!
This bread is fabulous, amazing, best whole wheat type bread ever. I am sure you could add some nuts or seeds, whole wheat, or other additions to make it even more flavorful, but it is really good just on it’s own (especially toasted with butter and honey).
1 cup raw quinoa
2 cups water
1/4 cup oatmeal
1/4 cup water
1/2 cup milk
2 teaspoons yeast
3/4 cup warm water
1/3 cup honey
1/4 cup vegetable oil
3 1/2 -3 cups bread flour or whole wheat flour
2 tablespoons raw quinoa for sprinkling on top of loaf
Cook the quinoa in 2 cups of water for 10 to 15 minutes, until the water is absorbed. Cool to room temperature.
Cook the oatmeal in the water and milk until liquid is absorbed. Let cool.
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.
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).
Add 1 cup of the bread flour and the salt and stir well.
Add the cooked quinoa and oatmeal and stir.
Add 2 cups flour and stir. 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). 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.
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.
Let bread dough rise in a warm spot until double in size, about 2 hours.
Oil a large loaf pan (11 inches by 6 inches). Punch down dough and shape into a ball. Pat/flatten into an oval shape about the length of the bread pan. Fold long sides in and tuck them underneath as you place the bread into the pan, so that the top surface of the bread is smooth and without seams.
Brush top of load very lightly with water and sprinkle with quinoa seeds.
Let rise in warm place until bread has almost doubled in size. Preheat oven to 400 degrees.
When oven is hot, place bread in center of oven. Place a small pan of boiling water in the oven with the bread to create steam (makes a good crust!) 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.