Description
A wholesome, protein-rich quinoa bread that’s slightly nutty, soft, and perfect for sandwiches or toasting. This easy, step-by-step recipe includes tips for texture, flavor variations, and dietary adaptations.
Ingredients
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1 cup cooked quinoa (or 1 cup quinoa flour)
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1 cup whole wheat flour (or oat flour for gluten-free)
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½ cup quinoa flour (if using cooked quinoa) or additional oat flour
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2 ¼ teaspoons active dry yeast (or 1 tablespoon baking powder for quick bread)
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1 cup warm milk or plant milk
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2 tablespoons olive oil
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2 tablespoons honey or maple syrup
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1 tablespoon flaxseed meal (or psyllium husk)
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½ teaspoon salt
Instructions
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Rinse quinoa thoroughly to remove bitterness. If using whole seeds, cook lightly until softened.
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In a large bowl, whisk flours, salt, and yeast (or baking powder).
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In another bowl, mix milk, olive oil, honey or maple syrup, and flaxseed meal.
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Gradually fold wet ingredients into dry until a smooth batter or soft dough forms. Add a splash more liquid if too stiff.
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For yeast bread, knead 5 minutes on a floured surface, place in a greased bowl, cover, and let rise 60–75 minutes or until doubled. Skip this step for quick bread.
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Preheat oven to 350°F (175°C). Transfer dough to a greased loaf pan, smooth top, and bake 40–50 minutes until golden and hollow when tapped.
Cool on a wire rack for at least 30 minutes before slicing.
Notes
Rinsing quinoa removes saponins that cause bitterness.
For a denser artisan loaf, bake in a Dutch oven.
Add seeds, nuts, herbs, or dried fruit for texture or flavor.
Freeze slices in a sealed bag for up to 3 months and toast directly from frozen.
Use certified gluten-free quinoa and flours if baking for gluten-sensitive diets.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American