📝 About This Recipe
This remarkable bread marries the nutty, earthiness of superfood quinoa with the comforting, airy structure of a traditional artisan loaf. By using both cooked quinoa and quinoa flour, we achieve a complex depth of flavor and a stunning crumb flecked with golden pearls. It is a modern nutritional powerhouse that offers a satisfying crunch on the crust and a tender, moist interior that stays fresh far longer than standard wheat bread.
🥗 Ingredients
The Quinoa Base
- 1/2 cup White Quinoa (rinsed thoroughly)
- 1 cup Water (for cooking the quinoa)
- 1/4 teaspoon Sea Salt (for the cooking water)
The Yeast Starter
- 1 1/4 cups Warm Water (approx 105-110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 2 tablespoons Honey (can substitute with maple syrup)
Dry Ingredients
- 3 cups Bread Flour (plus extra for dusting)
- 1 cup Quinoa Flour (sifted)
- 1 1/2 teaspoons Fine Sea Salt
Fats and Finishes
- 3 tablespoons Extra Virgin Olive Oil (plus extra for greasing the bowl)
- 1 large Egg (at room temperature)
- 1 Egg White (beaten with 1 tsp water for glaze)
- 1 tablespoon Raw Quinoa (for topping/crust texture)
👨🍳 Instructions
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1
In a small saucepan, combine the 1/2 cup rinsed quinoa, 1 cup water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let it cool completely to room temperature.
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2
In the bowl of a stand mixer, whisk together the warm water (105-110°F), active dry yeast, and honey. Let it sit for about 5-10 minutes until the mixture becomes foamy and fragrant.
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3
Add the olive oil and the whole egg to the yeast mixture. Whisk gently to break up the egg yolk.
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4
In a separate medium bowl, sift together the bread flour, quinoa flour, and 1 1/2 teaspoons of sea salt to ensure there are no lumps.
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5
Attach the dough hook to your mixer. With the mixer on low speed, gradually add the flour mixture to the wet ingredients, one cup at a time, until a shaggy dough forms.
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6
Add the cooled, cooked quinoa to the dough. Increase the speed to medium-low and knead for 6-8 minutes. The dough should be soft and slightly tacky, but it should pull away from the sides of the bowl.
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7
Transfer the dough to a lightly floured surface and knead by hand for 1-2 minutes to form a smooth, elastic ball. Place it in a large, lightly oiled bowl and cover with a damp cloth.
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8
Let the dough rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
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9
Gently punch down the dough to release excess air. Turn it out onto a floured surface and shape it into an oval loaf or fit it into a greased 9x5 inch loaf pan.
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10
Cover the loaf loosely with plastic wrap and let it rise again for 45 minutes, until it has risen about 1 inch above the rim of the pan.
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11
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven.
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12
Brush the top of the risen loaf gently with the egg white wash and sprinkle the tablespoon of raw quinoa over the top for a decorative, crunchy finish. Use a sharp knife to make a shallow 1/2-inch deep slit down the center.
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13
Bake for 40-45 minutes. The loaf should be deep golden brown and sound hollow when tapped on the bottom. An instant-read thermometer should register 190-200°F internally.
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14
Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Resisting the urge to slice it while hot ensures the crumb sets perfectly.
💡 Chef's Tips
Always rinse your quinoa before cooking to remove saponins, which can impart a bitter taste to the bread. If the dough feels too wet after adding the cooked quinoa, add bread flour one tablespoon at a time until the desired consistency is reached. For a vegan version, replace the honey with agave nectar, the egg with a 'flax egg', and use olive oil for the crust wash. Ensure the cooked quinoa is completely cool before adding to the dough; if it is hot, it may kill the yeast or cook the eggs prematurely. Store leftovers in a sealed bag at room temperature for up to 3 days, or slice and freeze for up to 3 months.
🍽️ Serving Suggestions
Toast a thick slice and top with smashed avocado, red pepper flakes, and a squeeze of lemon. Serve warm alongside a hearty roasted butternut squash or tomato basil soup. Use as the base for a gourmet grilled cheese sandwich with sharp white cheddar and fig jam. Pair with a crisp Sauvignon Blanc or a nutty Oolong tea to complement the grain's earthiness. Slather with salted cultured butter and a drizzle of wildflower honey for a simple breakfast.