📝 About This Recipe
This artisanal loaf marries the ancient, nutty crunch of quinoa with the soft, comforting crumb of a traditional health bread. Infused with a touch of wildflower honey and a hint of earthy rye, it offers a sophisticated profile that is as nutritious as it is delicious. Perfect for those seeking a protein-rich alternative to standard white bread, this loaf boasts a beautiful golden crust and a moist, satisfying texture.
🥗 Ingredients
The Quinoa Base
- 1/2 cups White or Tri-color Quinoa (rinsed thoroughly)
- 1 cup Water (for cooking the quinoa)
Dough Starters
- 1 1/4 cups Warm Water (between 105°F and 115°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 3 tablespoons Wildflower Honey (or maple syrup for a vegan option)
Flour & Grains
- 3 cups Bread Flour (plus extra for dusting)
- 1 cup Whole Wheat Flour (for added fiber and nuttiness)
- 1/2 cup Rye Flour (adds depth of flavor)
- 2 teaspoons Kosher Salt (fine sea salt also works)
- 2 tablespoons Extra Virgin Olive Oil (plus more for greasing the bowl)
The Topping
- 1 Egg (beaten with 1 tablespoon of water for egg wash)
- 1 tablespoon Raw Quinoa (for a crunchy crust)
- 1 tablespoon Rolled Oats (optional garnish)
👨🍳 Instructions
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1
In a small saucepan, combine the 1/2 cup rinsed quinoa and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or 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, combine the warm water, honey, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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3
Add the olive oil and the cooled, cooked quinoa to the yeast mixture. Stir on low speed using the paddle attachment to distribute the grains.
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4
In a separate medium bowl, whisk together the bread flour, whole wheat flour, rye flour, and salt until well combined.
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5
Gradually add the flour mixture to the wet ingredients, one cup at a time, switching to the dough hook once the dough starts to pull away from the sides of the bowl.
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6
Knead the dough on medium-low speed for 6-8 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. If it is too wet, add bread flour one tablespoon at a time.
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7
Lightly grease a large bowl with olive oil. Place the dough inside, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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8
Gently punch down the dough to release excess air. Turn it out onto a lightly floured surface and shape into a tight oblong loaf.
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9
Place the shaped dough into a greased 9x5 inch loaf pan. Cover loosely and let it undergo a second rise for about 45 minutes, until the dough has risen about an inch above the rim of the pan.
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10
Preheat your oven to 375°F (190°C) during the final 20 minutes of the second rise.
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11
Gently brush the top of the loaf with the egg wash. Sprinkle the raw quinoa and rolled oats evenly over the top for texture and visual appeal.
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12
Bake for 45-50 minutes. The loaf should be deep golden brown and sound hollow when tapped on the bottom. An internal thermometer should read 190°F-200°F.
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13
Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing—this is crucial to ensure the crumb sets properly.
💡 Chef's Tips
Always rinse your quinoa before cooking to remove the bitter saponin coating. Ensure the cooked quinoa is cooled before adding to the yeast, as heat can kill the yeast cultures. For a vegan version, substitute the honey with agave nectar and use a coconut oil wash instead of egg. If the crust is browning too quickly, tent the loaf loosely with aluminum foil for the last 15 minutes of baking. Store leftovers in an airtight container 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 poached egg. Serve warm alongside a hearty roasted butternut squash soup. Slather with salted cultured butter and a drizzle of extra honey for a simple breakfast. Use as the base for a gourmet turkey and cranberry sandwich. Pair with a crisp glass of Chardonnay or a nutty Oolong tea.