Quinoa Bread Recipe
Nutty, protein-rich quinoa bread with a tender crumb and slightly crunchy crust that makes a hearty, wholesome alternative to traditional wheat loaves.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">200g cooked quinoa (about 100g dry)</li><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">250ml warm water (around 40°C)</li><li class="ingredients-single-item">2 tbsp honey (or maple syrup)</li><li class="ingredients-single-item">2 tbsp olive oil, plus extra for greasing</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tbsp mixed seeds (sunflower, pumpkin, flax) for topping, optional</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">23cm x 13cm (9x5 inch) loaf pan</li><li class="equipment-single-item">Mixing bowls</li><li class="equipment-single-item">Kitchen thermometer</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by cooking the quinoa if you haven't already. Rinse 100g dry quinoa thoroughly, then combine with 200ml water in a small saucepan. Bring to a boil, reduce heat, cover and simmer for 15 minutes until the water is absorbed. Remove from heat and let cool completely. The quinoa should be fluffy and each grain visible - this provides wonderful texture in your finished bread.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl or the bowl of your stand mixer, combine the warm water (it should feel warm but not hot to touch, around 40°C) with the honey and yeast. Let this mixture stand for 5-10 minutes until it becomes frothy and bubbly - this tells you your yeast is alive and active, which is essential for a good rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the cooked quinoa, olive oil, and salt to the yeast mixture, stirring to combine. Then gradually add both flours, mixing until a shaggy dough forms. If using a stand mixer, attach the dough hook and knead on medium speed for 6-8 minutes. If kneading by hand, turn onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic. The dough will be slightly stickier than traditional bread dough because of the quinoa's moisture content.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly oiled bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. The slow rise develops flavor and improves the bread's texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once doubled, gently punch down the dough to release air bubbles. Turn onto a lightly floured surface and shape into a loaf by flattening it into a rectangle about the length of your loaf pan, then rolling it up tightly, pinching the seam to seal. Place seam-side down in a greased 23x13cm loaf pan.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover again and allow to rise for 30-45 minutes, or until the dough has risen about 2.5cm above the rim of the pan. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Just before baking, lightly brush the top of the loaf with water and sprinkle with mixed seeds if using. The water helps them adhere and creates a crispier crust. Make a shallow lengthwise cut along the top with a sharp knife or bread lame - this allows for controlled expansion during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 35-45 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, cover loosely with foil for the last 10-15 minutes of baking. For the most accurate results, the internal temperature should reach 93-96°C (200-205°F).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and turn out onto a wire rack to cool completely before slicing - this is perhaps the hardest part, but slicing warm bread can make it gummy! Allow at least 1 hour of cooling time for the starches to set properly. Your patience will be rewarded with perfect slices that showcase the beautiful quinoa-studded crumb.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make this bread gluten-free by using all quinoa flour?
While this recipe isn't fully gluten-free, it's often better tolerated by those with mild gluten sensitivity. For a truly gluten-free version, you'd need to replace the wheat flours with gluten-free alternatives and add xanthan gum as a binder for proper structure.
How long does homemade quinoa bread stay fresh?
Homemade quinoa bread stays fresh at room temperature for 2-3 days when stored in an airtight container or bread bag. For longer storage, slice the cooled loaf and freeze for up to 3 months. The high protein content from quinoa helps maintain moisture longer than regular bread.
What makes quinoa bread healthier than regular wheat bread?
Quinoa bread offers complete protein containing all nine essential amino acids, higher fiber content, and additional minerals like magnesium, iron and zinc. The combination of quinoa with whole wheat flour creates a lower glycemic index bread with more sustained energy release.
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