Whole Wheat Quinoa Bread
User Reviews
4.6
Whole Wheat Quinoa Bread
Description
Whole Wheat Quinoa Bread combines cooked quinoa with whole wheat flour and other basic bread ingredients to produce a dense yet soft bread. The quinoa is simmered and absorbed most of its cooking water, then folded into the dough during mixing. The dough initially appears crumbly but forms a soft ball as the quinoa blends in. Optional vital wheat gluten supports dough elasticity and softness, though it can be omitted with longer kneading. After mixing and kneading, the dough is shaped and baked to deliver a loaf with whole grain depth and a slight chewiness from quinoa.
This bread is a practical way to include the texture and protein of quinoa in a traditional whole wheat loaf, offering a more complex crumb than usual bread. It can be sliced for sandwiches or toasted for breakfast. The recipe notes suggest using white whole wheat flour for a lighter loaf and warn that red whole wheat may produce a denser result.
The addition of vital wheat gluten improves softness and loft, but if omitted, knead the dough a few minutes longer to compensate. Pay attention to the dough's texture during mixing, adding flour if it becomes too sticky, as factors like humidity and temperature can affect hydration.
Ingredients
- 1 cup white quinoa rinsed, uncooked
- 2 ¼ cups water
- 8 cups whole wheat flour do not pack flour in measuring cup
- ⅓ cup vital wheat gluten optional, see note
- 1 ½ tablespoons instant yeast
- 4 teaspoons salt
- 2 ¼ cups milk lightly warmed (about 110 degrees F)
- ¾ cup water room temperature
- ½ cup honey
- ¼ cup neutral cooking oil canola, vegetable, avocado, generic cooking oil
Instructions
- Combine the quinoa and 2 1/4 cups water in a saucepan. Bring to a simmer. Cover and let cook for 10-12 minutes. Take the pan off the heat, remove the lid, stir the quinoa, and let it stand for 10-20 minutes.
- In a stand mixer, combine the wheat flour, gluten, yeast, and salt. Mix.
- Add the milk, 3/4 cup water, honey and oil. Continue mixing; the dough will start out looking very crumbly and come together in a stiff mass. That's ok! It will soften as the quinoa is added.
- Spoon in the warm quinoa while the mixer is running. Gradually add all the quinoa and any excess water (there shouldn't be much; most of it should have absorbed in the quinoa).
- Continue to mix until the dough comes together and forms a soft ball of dough that clears the sides and bottom of the bowl. If for some reason (and this can depend on elevation, humidity, temperature, etc), the dough is sticky and wet, gradually add 1/4 cup of flour at a time until it forms a ball of dough that clears the sides of the bowl - but avoid adding extra flour unless you really need to.
- Let the dough knead for 7-9 minutes.
- Place the dough in a greased bowl or container, cover, and let it rise until double.
- Lightly punch down the dough and portion into three equal loaves, about 32-35 ounces each. Form the dough into loaves by patting each piece into a thick rectangle and rolling it up, pressing with the heel of your hand to get rid of air bubbles and form a taut loaf.
- Place the loaves in greased 8 1/2-inch by 4 1/2-inch loaf pans. Let rise, covered, until 1-inch above the rim of the pan.
- Preheat the oven to 350 degrees and bake for 30-35 minutes. Remove the pans from the oven and gently turn the loaves out on to a cooling rack to cool completely. Brush the tops with butter while still warm, if desired.
Notes
- Use white whole wheat flour for a lighter texture; red whole wheat will produce a denser bread.
- Vital wheat gluten is optional but helps create a softer, fluffier loaf—omit it by kneading the dough longer.
- Monitor dough texture during mixing; add flour gradually if the dough is too sticky due to environmental factors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Slices (3 loaves of bread)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 147kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 267mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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