Quinoa Bread

I’ve become extremely dissatisfied with the bread selection offered at grocery stores. Even many of the “healthy” alternatives include non-vegan ingredients, so I started baking bread again. Sure it’s great knowing exactly what’s in it, but there’s also so much more variety when you’re in control of the dough. Why would anyone want that bland loaf from the bakery isle?

This makes a nice flavorful, slightly sweet bread. Use it as you wish, but I think it goes great in the morning with a little jam.

Quinoa Bread

1/4 cup Quinoa

3/4 cup Warm Water

1 1/2 tsp Instant Yeast

1 tbsp Oil

2 tbsp Agave Necture

1/4 tsp Ground Cloves

3/4 tsp Salt

1 cup Whole Wheat Flour

1 cup White Flour

Cook quinoa according to instructions and allow to cool.

Combine water, yeast, oil, agave necture, cloves, and salt. Stir with whisk or fork. Stir in whole wheat flour and let sit for 10 minutes.

Kneed in white flour and quinoa, cover with a towel and let rise for about 1 hour, until doubled in size.

Punch down and shape into oval. Place loaf on prepared baking sheet, cover with a towel and let rise for 40 minutes, until doubled in size.

Bake in a 375°F for about 35 minutes (will sound hollow when tapped). Place on a rack to cool.

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