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. 

This bread is also 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. If you love quinoa, I also have an excellent No Knead Quinoa Bread recipe. 

Ingredients in this Quinoa Bread: 

Whole Wheat Flour: You can use either "regular" whole wheat or white whole wheat flour. Note that King Arthur Baking is now re-branding their white whole wheat flour to "golden whole wheat." I've used both standard whole wheat and white/golden whole wheat with this bread and they're both pretty interchangeable. 

Quinoa: I used white quinoa. If you use red quinoa, you will need to soak it longer to soften it. 

Flax Seeds: You can use brown or golden flax seeds. 

Bread Flour: This adds some structure to the bread and helps it rise. 

Milk: Either whole or low fat are both fine. 

Salt. 

Vegetable Oil. 

Honey: It helps mellow the flavor of the whole wheat. 

Instant Yeast. 

Egg Wash. 

Tips for Making this Whole Wheat Quinoa Bread:

This bread is pretty easy to make, but kneading the dough by hand would probably be a lot more difficult. I recommend using a stand mixer or a food processor. 

Be sure to soak the quinoa long enough so that it looks somewhat transluscent. 

I got the white quinoa at Trader Joe's, but you can find it in the cereal or grain section of your supermarket. 

Other dishes you can make with quinoa include anything that you might make with rice (even risotto), salads, as a substitute for oats for breakfast, soups, stews, and bowls. 

Q is for Quinoa, Quick, Quesabirria, Quesadillas, Queso, and Quebecoise! 

Cooking through the Alphabet!

This week, we are featuring recipes that include ingredients and techniques starting with the letter "Q."

• A Day in the Life on the Farm: Asian Quinoa Salad 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Butternut Squash Taco Ravioli with Queso Fresco  
• Food Lust People Love: Cointreau Glazed Orange Quick Bread 
• Jolene’s Recipe Journal: Loaded Quinoa Breakfast Bowl
• Palatable Pastime: Quebecoise Pommes Persillade 
• Culinary Cam: Quesabirria Tacos 
• Magical Ingredients: Queso Paratha
• Sneha’s Recipe: Quick Potato Instant Sambar - Without Dal 
• A Messy Kitchen: Quinoa Crunch Bars
• Mayuri’s Jikoni: Quinoa Paniyaram
• Blogghetti: Sheet Pan Quesadillas 
• Karen’s Kitchen Stories: Whole Wheat Quinoa Bread

Whole Wheat Quinoa Bread

Yield: 16 slices

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 50 MinInactive time: 5 H & 3 MTotal time: 6 H & 23 M

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

Ingredients

• 1 cup (8 ounces/227 grams) room temperature water, divided
• 1/3 cup (1 3/4 ounces/50 grams) white quinoa, rinsed/washed, plus one teaspoon quinoa for topping
• 1 1/2 cups (8 1/4 ounces/234 grams) bread flour
• 1 cup (5 1/2 ounces/156 grams) 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/170 grams) 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 of the 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.

Nutrition Facts

Calories

119

Fat (grams)

2 g

Sat. Fat (grams)

1 g

Carbs (grams)

21 g

Fiber (grams)

2 g

Net carbs

19 g

Sugar (grams)

4 g

Protein (grams)

4 g

Cholesterol (grams)

1 mg

https://www.karenskitchenstories.com/2017/06/whole-wheat-quinoa-bread.html

Karen's Kitchen Stories

quinoa, whole wheat

bread

American

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Updated August, 2024. Recipe adapted from Bread Illustrated. 

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