Whole Wheat Quinoa Bread

This whole wheat quinoa bread is packed with high protein quinoa and flax seeds. 

This whole wheat quinoa bread is wonderful sliced and buttered, and also makes delicious avocado toast.

Along with the whole wheat, quinoa, and flax seeds, there is bread flour to add some structure to the bread and help it rise.

There are also 3 tablespoons of honey in the dough. If fact, the first time I made this bread, it burned terribly, for which I blamed the honey.... until I burned a batch of cookies the next day. I realized that my oven would preheat, indicate it had reached the appropriate temperature, and then just keep on heating....

My first try at this bread...

We were able to salvage the interior of the bread by cutting off the burned crust, and it was delicious, and when the oven was repaired (I think we've replaced every electronic part of this oven), I made this bread again, without burning it.

This whole wheat quinoa bread is wonderful for sandwiches, especially BLTs, turkey, avocado, and bacon, and grilled cheese. It would be perfect for veggie sandwiches too, and adds so much flavor.

This is definitely a bread that I will make again and again.

P.S. I also have an excellent No Knead Quinoa Bread recipe.

P.P.S. If you're on Instagram or Facebook, follow me there!

Whole Wheat Quinoa Bread Recipe

Ingredients

• 1 cup (8 ounces) room temperature water, divided
• 1/3 cup (1 3/4 ounces) white quinoa, washed, plus one teaspoon quinoa for topping
• 1 1/2 cups (8 1/4 ounces) bread flour
• 1 cup (5 1/2 ounces) whole wheat flour
• 2 tablespoons flax seeds, plus one teaspoon for topping
• 2 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 3/4 cup (6 ounces) milk (whole or low fat), room temperature
• 3 tablespoons honey
• 1 tablespoon vegetable oil
• 1 egg, beaten with 1 tablespoon water and a pinch of salt

Instructions

1. Microwave 3/4 cup of water and 1/3 cup quinoa in a medium sized covered bowl for 10 minutes, stirring half way through. Uncover, stir, and let cool for about 10 minutes.
2. In the bowl of a stand mixer, whisk together the flours, flaxseeds, yeast, and salt. In a one quart measuring cup or bowl, mix the milk, honey, oil, and the rest of the water until the honey has dissolved. Turn on the dough hook, and mix the flour mixture on low while slowly adding the milk mixture. Mix on low for two minutes.
3. Change the speed to medium low and knead for six more minutes. The dough should be smooth and slightly sticky.
4. Reduce the speed to low again, and add the quinoa, 1/4 cup at a time, and mix for three more minutes.
5. Move the dough to a clean work surface and finish kneading to fully incorporate the quinoa if necessary. Form the dough into a ball and place it in an oiled bowl, cover, and let rise until doubled, about 1 1/2 to 2 hours.
6. Lightly oil an 8 1/2 by 4 1/2 inch loaf pan. Shape the dough into a standard loaf, and place it, seam side down, into the pan. Cover loosely with oiled plastic wrap, and let rise until it crests to one inch above of the edge of the pan, 1 to 1 1/2 hour. Preheat the oven to 350 degrees F 30 minutes before baking.
7. Brush the top of the loaf with the egg wash, and sprinkle with the remaining quinoa and flax seeds. Bake the loaf for 40 to 50 minutes, until the interior of the loaf reaches about 205 degrees.
8. Let the bread cool in the pan for 15 minutes on a wire rack. Remove the loaf from the pan and let it finish cooling completely on the rack.

Yield: one loaf
Recipe adapted from Bread Illustrated