For this recipe I used the Artisan Free Form No-Knead Bread recipe as a starting point. This will yield 4 loaves.
2 3/4 c lukewarm water
1 1/2 Tbs yeast (1 1/2 pkgs)
1 1/2 Tbs kosher or sea salt
1 tsp sugar
1 cup quinoa, divided
1/2 c boiling water
5 cups all-purpose flower
1/2 c oats
1/4 c ground flaxseed (optional)
Start by blooming the yeast in lukewarm (body temp) water in a large mixing bowl. While the yeast is blooming, rinse and drain the quinoa (this step can be completed the night before). Next, take 1/2 cup of quinoa and put it in a bowl with 1/2 cup of boiling water. Let this steep for at least 10 minutes.
Once the yeast has bloomed, add the salt and sugar to the water and stir. Then add the oats, flaxseed, dry quinoa, and the steeped quinoa including any remaining water. Now mix in the flour by gently scooping it up and leveling (don't sift) one cup at a time with the mixer with dough attachment on low. Don't knead! This yields a wet dough loose enough to conform to the container.
My daughter loves to help me, and she did a great job of scooping and pouring the pre-measured ingredients. Helping in the kitchen is always a fun activity for kids.
|
| my little helper |
|
| The mixed dough should be wet like this |
Cover the dough loosely with a tea towel, or plastic wrap spritzed with non-stick cooking spray. Let the dough rise at room temperature until it starts to collapse. If your house is a little on the chilly side, like ours is in the winter, turn your oven on low for 5-10 minutes. Turn the oven off and place the bowl in the oven with the door propped open.
Once the dough has finished rising, divide into 4 equal portions (about 1 pound each) and place in the refrigerator in an airtight container. The dough is best if refrigerated for at least 3 hours before baking, but overnight is preferred. Generally, I will place the entire container in the fridge for a few hours before portioning because I find the chilled dough a little easier to divide. You can store the refrigerated dough for up to 2 weeks, or freeze for later use.
When you are ready to bake, you can either bake the dough on a baking stone or you can bake in an oven-proof glass bowl. Liberally sprinkle a pizza peel with cornmeal, or oil & flour the glass baking bowl to prevent sticking.
Take the portion of the dough you wish to use out of the fridge, and if you want to add any flavorings this is the time. We often mix in oregano, roasted garlic, and shredded cheese, or make a sweeter dough with brown sugar, raisins, and a sprinkle of oats on top. I mix in the flavorings while the dough is still in the refrigerated container.
After mixing in any additions, gently stretch the surface of thedough around the bottom on four "sides", rotating a quarter turn, until the bottom is a collection of four bunched ends. The bottom of theloaf will flatten during resting andbaking. Place this dough ball in your oiled & floured oven-proof glass bowl or on a cornmeal dusted pizza peel to rest uncovered for 40 min.
Preheat the oven to 450 degrees 20 minutes before baking with a baking stone or sheet pan on the middle rack. Place an empty broiler tray for holding water on another shelf. Pour a cup of hot water into the broiler tray just before baking.
After 40 minutes of resting, dust the top of the loafwith flour and slash a 1-inch-deep cross, scallop or tick-tack-toe patten into the top. Place the glass baking dish on the sheet pan, or slide the dough from the pizza peel onto the baking stone, and bake for about 30min at 425F, or until thecrust is browned and firm to the touch.
Allow to cool completely on a wire rack before slicing.
We love to serve the bread dipped in olive oil and balsamic vinegar, with a little butter, some honey, or just eat it plain. The crusty, hearty bread is great in the winter and goes perfectly with soup, chili, and spaghetti.
Linking at:
FAQs
Quinoa flour lends a moist, tender texture to baked goods. Substitute it for half the amount of wheat flour in most recipes. Some people find this flour bitter, but you can diminish the aftertaste by toasting it on a dry skillet over medium heat for 5–10 minutes, stirring gently, before adding it to your recipe.
Is wholemeal quinoa bread healthy? ›
Healthy, hearty, and absolutely delicious, this whole wheat quinoa bread is light, fluffy and packs a protein punch. Pretty sure it's my new favorite homemade bread!
Can I use quinoa flour instead of bread flour? ›
Use quinoa flour instead of all-purpose flour or bread flour so the pizza crust still benefits from the flavor and texture of yeast but remains gluten-free. This makes your pizza indulgence turn into a healthy and delicious nutrient-rich meal.
Does quinoa flour taste like regular flour? ›
Some find it bitter, but I find that toasting the quinoa beforehand helps with the bitterness. You should know that it's not going to taste like all-purpose flour and that It goes best in recipes that have other bold flavors, like cocoa powder and warming spices.
What is the healthiest flour to make bread with? ›
The healthiest bread flour is 100% whole grain flour. Whole grain flour could be rye, barley, spelt, oat, or wheat flour - the key is that the flour is made from 100% whole grains. Whole grain breads provide essential nutrients that are lacking in bread made from white flour.
Does quinoa flour rise? ›
I don't love using gums, so I rely on high protein flours like quinoa flour. It helps to provide structure and rise to baked goods, while also adding protein and fiber on the nutrition side of things.
Can diabetics eat quinoa bread? ›
Fiber Weiner strongly encourages people with diabetes to choose a high-fiber bread, with at least three grams of fiber per slice. “Aim for a whole-grain bread with ingredients like oats, quinoa, or bran,” she says. “They may contain a good portion of fiber, which will improve glycemic response.”
What are the healthiest grains to make bread? ›
Whole Wheat: A Classic Choice
Whole wheat flour is the most common grain used in bread making. It has a nutty, earthy flavor and creates a dense, chewy loaf. Whole wheat flour is also high in fiber, protein, and minerals, making it a healthy choice for bread baking.
What are the pros and cons of quinoa flour? ›
Pros and Cons of Using Quinoa Flour in Baking and Cooking
Quinoa flour offers numerous advantages such as being gluten-free, high in protein, and packed with essential nutrients. However, its distinct nutty taste and dense texture may not be preferred by everyone.
Is quinoa flour self-rising? ›
Quinoa Flour
It tends to be very dry when used alone as a self-rising flour substitute. That's why it's best combined with another kind of flour or very moist ingredients. You will need to add a leavening agent to any recipe in which you substitute quinoa flour.
You definitely don't need to toast quinoa flour, but if you find it to have an off-putting flavor then it's something to consider. With the recipes on the site, you can always opt to use untreated quinoa flour, as the texture remains the same, but the taste of the finished dish will vary slightly.
How to sub quinoa flour for all-purpose flour? ›
Quinoa flour inherently produces baked goods with a denser and moister texture. Bakers should use 1 1/2 cups of quinoa flour for every 2 cups of wheat/all-purpose flour to avoid excessively heavy or dry results. For maintaining the desired moisture levels, they might need to tweak the amount of liquid ingredients.
Can I replace wheat with quinoa? ›
Quinoa is a gluten-free pseudocereal that people use in cooking and baking. People can use it instead of grains such as wheat and barley. A person may need to avoid adding gluten to their diet due to certain health conditions. Quinoa is a gluten-free alternative to cereals containing gluten.
What can I use instead of whole-wheat flour? ›
Grain flours, such as buckwheat, oat, millet, teff, brown rice, quinoa, and amaranth. Other alternative flours, such as chickpea, soy, and mesquite.
Is quinoa flour healthier than wheat flour? ›
Quinoa is considered a whole grain, which is better for you than refined grains like white flour. Quinoa has a glycemic index of 53, which is a measure of how quickly it will raise your blood sugar levels.
What is quinoa flour best for? ›
This powerful little grain is a great addition to any diet, but is an ideal solution for those following a gluten free, vegan or vegetarian diet. This flour is also an excellent choice for those looking for a more healthful twist on standard baked goods and pan-fried favorites such as breads, pancakes and waffles.
.JPG "Whole Quinoa Bread Recipe (2)")
.JPG "Whole Quinoa Bread Recipe (3)")
.JPG "Whole Quinoa Bread Recipe (4)")
.JPG "Whole Quinoa Bread Recipe (5)")
.JPG "Whole Quinoa Bread Recipe (6)")
.JPG "Whole Quinoa Bread Recipe (7)")
.JPG "Whole Quinoa Bread Recipe (8)")
.JPG "Whole Quinoa Bread Recipe (9)")
.JPG "Whole Quinoa Bread Recipe (10)")
.JPG "Whole Quinoa Bread Recipe (11)")
.JPG "Whole Quinoa Bread Recipe (12)")
.JPG "Whole Quinoa Bread Recipe (13)")
