I’ve tried so many quinoa recipes, but never once until now have I thought of making bread with quinoa.
In truth, considering that my bread making in general has stopped since my bread machine died, it is really not that surprising.
This weekend I finally decided to take the time to make the quinoa bread recipe from Healthy Bread in Five Minutes a Day (a cookbook I’ve had for a few weeks but until now has just been collecting dust). It isn’t because it isn’t a wonderful book that inspires me. It actually really does.
It’s just that there was a part of me that had serious doubt that I could make any bread, especially quinoa bread, without a bread machine and without a lot of fuss.
Sure, I’ve thrown a bunch of ingredients into my old bread machine and hit go hundreds of time. ………but this time it was just going to be me and my Viking Mixer and I was going to be sharing the results, so I was more than just a little bit intimidated.
I really have a reader to thank for this little experiment. A couple of weeks ago I was asked by some one who couldn’t find quinoa flour if they could just add uncooked quinoa seeds to my banana bread recipe. I quickly said that I didn’t think that it would work, but then I started questioning my response. My gut reaction was that the seeds would be hard like when you toast them and that it would create a crunchy bread. I started thinking and I realized that just because I’d never thought to try it didn’t mean it wouldn’t work.
So, I started doing some research and ran across the Healthy Bread in 5 Minutes a day book. I was really suprised to see that they only had one recipe for quinoa bread and that the recipe didn’t use quinoa flour at all! Surely that was a typo! A little more research revealed that these 5 minute a day bread people were well respected and really know their stuff, so I decided to give it a try.
Boy, am I glad I did. I made this quinoa bread on Sunday at my Mom’s house while everyone was outside planting the garden I was so excited at how pretty it was looking that I literally made my Mom and husband come inside and look through the glass in the oven as it was cooking. (Mom understood, my husband looked at me like I had lost my mind because I was so excited over bread!)
Of course the true test came with the taste and texture. I took the bread out five minutes early because it was looking brown, but I think I should have left it in the full time.
Other than that – it was simply AMAZING!
- 3 cups white whole wheat flour
- 3 ½ cups all purpose flour
- 1 cup quinoa, rinsed an uncooked
- 2 packages yeast
- 1/4 cup vital wheat gluten
- 3 ¾ cup lukewarm water
- 1 tbsp Kosher salt (though I used red mineral rich sea salt)
- Combine all ingredients in your stand mixer using the paddle attachment.
- Cover (not air tight) and allow to rest for 2 hours.
- Prepare a bowl that is at least twice the size of the dough with olive oil.
- Add dough and toss to coat. Refrigerate for at least over night. (The dough will last covered in the refrigerator for 10 days.)
- On baking day, divide dough into grapefruit size pieces. (Or do what I did and bake just one loaf and save the rest for another day of fresh bread!)
- Form into a narrow oval and allow to rise for 90 minutes.
- Preheat baking stone in oven at 450 degrees for 30 minutes.
- On a lower rack, place a metal broiler tray.
- Brush loaf with water and use a serrated bread knife to make ¼ inch parallel cuts.
- Transfer to preheated pizza stone.
- Place one cup of water in broiler tray. Bake bread for 30 minutes.
I’ve had several people email me and ask me what vital wheat gluten is since I posted this. Vital wheat gluten is 75% protein, and used to help the texture of breads. You should be able to get it in the baking section of your grocery store. I used Bob’s Red Mill, which is found in the organic baking section.