Ingredients for Honey Quinoa Bread
- 1 cup cooked quinoa, plus 1/4 cup raw quinoa (for topping)
- 3 cups water
- 1 cup rolled oats
- 1/2 cup milk
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm water
- 2 tablespoons honey
- 1/4 cup vegetable oil
- 1/4 cup nonfat powdered milk
- 1 teaspoon salt
- 1/4 cup sourdough starter
- 2 cups bread flour
- 1 cup whole wheat flour
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How to Make Honey Quinoa Bread
- Rinse 1 cup of quinoa thoroughly under cold water.
- Cook 1 cup quinoa in 2 cups of water for 10-15 minutes, or until all water is absorbed. Let cool completely to room temperature.
- In a separate saucepan, cook 1 cup of rolled oats in 1 cup of water and 1/2 cup of milk. Let cool completely to room temperature.
- In a large bowl, combine 3/4 cup warm water and 2 tablespoons of honey. Sprinkle 2 1/4 teaspoons of active dry yeast over the mixture and let proof for 10-15 minutes until foamy.
- Stir in 1/4 cup vegetable oil, 1/4 cup powdered milk, and 1/4 cup sourdough starter using a wooden spoon or stand mixer.
- Add 1 cup bread flour and 1 teaspoon salt. Mix well.
- Add the cooled quinoa and oatmeal; stir to combine.
- Gradually add 1 cup whole wheat flour and 1 cup bread flour, mixing until well incorporated.
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding more flour as needed, until the dough is smooth, elastic, and slightly tacky. (If using a stand mixer with a dough hook, follow steps 9-11 using the mixer on medium speed for about 8-10 minutes.)
- Form the dough into a ball. Place it in a large, oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Gently punch down the dough. Shape it into your desired loaf and place it in a greased loaf pan.
- Let the shaped dough rise again for another 30-45 minutes, or until almost doubled.
- Preheat oven to 400°F (200°C). Brush the top of the loaf with water or an egg wash. Sprinkle with 1/4 cup raw quinoa.
- Bake for 25-30 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom. Cover with foil if it browns too quickly.
- Let the bread cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
69g
Fat
12g
Carbs
32g
