Quinoa is a seed, but commonly referred to as a grain, like rice. It’s packed with protein and adds great nutritional value to a loaf of bread. It doesn’t have any gluten itself, so needs to be added to the strong and wholemeal flours. This recipe uses quinoa flour, but the full grain can be used when added as a porridge.  The quinoa flour used here is from Ancient Bakes that sells unique flours in handy 120g tubes.

Quinoa, called ‘Mother Grain’ by the ancient Incas, has been consumed in South America for thousands of years. A seed rather than an actual grain, Quinoa is a quality source of plant protein.

The recipe itself is a flexible ‘work around life’ one, where the dough can be left in the fridge for up to a week before the next step, making it ideal to work on around shifts.

Category

This is a basic hearth yeasted bread that incorporates quinoa. Quinoa is a seed, but commonly referred to as a grain, like rice. It's packed with protein and adds great nutritional value to a loaf of bread. It doesn't have any gluten itself, so needs to be added to the strong and wholemeal flours. This recipe uses quinoa flour, but the full grain can be used when added as a porridge. The recipe itself is a flexible 'work around life' one, where the dough can be left in the fridge for up to a week before the next step, making it ideal to work on around shifts.

Quinoa Bread interior

Prep Time20 minsCook Time40 minsTotal Time1 hr

Ingredients

Leaven
 120 g Water @ 15ºC
 75 g Wholemeal flour
 30 g Quinoa flour
 ¼ tsp Dry yeast
Main Dough
 240 g Water @ 27ºC
 285 g White strong flour
 90 g Quinoa flour
 12 g Salt


Method

Pre-ferment
1

Mix the leaven ingredients together a bowl with a lid

Quinoa bread leaven

2

Leave for about 8hrs outside the fridge or 12hrs inside

Main Dough
3

The leaven should be smelling earthy and yeasty by now. Add it to the water in a large bowl and stir

4

Add the other dough ingredients and mix until everything has come together

5

Leave at room temperature for 2-3hrs

6

Place in the fridge overnight or for up to a week

7

When ready, pour the dough out of the bowl and shape it before placing into a proofing basket

8

Leave out for 3hrs or in the fridge for up to 24hrs

9

Bake in a dutch oven for 10mins @ 230ºC (fan)
Reduce to 200ºC for 10mins
Remove dutch oven lid
Bake for a further 20mins, turning once

Photos


Nutrition

Nutrition Facts

Serving Size 100g


Amount Per Serving
Calories 226

Ingredients

Leaven
 120 g Water @ 15ºC
 75 g Wholemeal flour
 30 g Quinoa flour
 ¼ tsp Dry yeast
Main Dough
 240 g Water @ 27ºC
 285 g White strong flour
 90 g Quinoa flour
 12 g Salt

Directions

Pre-ferment
1

Mix the leaven ingredients together a bowl with a lid

Quinoa bread leaven

2

Leave for about 8hrs outside the fridge or 12hrs inside

Main Dough
3

The leaven should be smelling earthy and yeasty by now. Add it to the water in a large bowl and stir

4

Add the other dough ingredients and mix until everything has come together

5

Leave at room temperature for 2-3hrs

6

Place in the fridge overnight or for up to a week

7

When ready, pour the dough out of the bowl and shape it before placing into a proofing basket

8

Leave out for 3hrs or in the fridge for up to 24hrs

9

Bake in a dutch oven for 10mins @ 230ºC (fan)
Reduce to 200ºC for 10mins
Remove dutch oven lid
Bake for a further 20mins, turning once

Quinoa Bread

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