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Quinoa Bread

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Level: Easy

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Description

I found this cool quinoa bread on Pinterest. If you’re not a bread baker, don’t be intimidated by this easy recipe—there’s no kneading required, and the dough can rest in your refrigerator for up to 10 days before you bake it. The finished bread tastes wonderful, has a soft interior, and is packed full of protein.

Ingredients

  • 1-½ cup White Whole Wheat Flour
  • 1-¾ cup All-purpose Flour
  • ½ cups Uncooked Whole Quinoa Grains, Rinsed
  • 2-¼ teaspoons Dry Yeast
  • 2 Tablespoons Vital Wheat Gluten
  • 15 ounces, fluid Lukewarm Water (1 3/4 Cups Plus 2 Tablespoons)
  • 1-½ teaspoon Kosher Salt

Preparation

Makes 2 small loaves (approximately 8×3 inches in size).

In the bowl of a stand mixer, mix all the ingredients until combined. Rest, loosely covered, for 2 hours. Transfer dough to an oiled container large enough to allow the dough to double in volume. Cover and refrigerate overnight, or up to 10 days.

On baking day, divide the dough into 2 balls and form each one into a narrow oval; allow to rise at room temperature for 90 minutes (after 30 minutes, preheat the oven to 450ºF with a bread/pizza stone on a lower-middle rack). Just before baking, slash the top of the loaves a few times with a very sharp knife or lame. Bake loaves for 30 minutes. Cool completely before slicing.

Note: I’m not a fan of flour or cornmeal on the bottom of my breads, so I like to form my loaves on parchment paper which can easily be transferred to preheated baking stone. If you don’t have a very sharp knife or lame, you can slash the bread with a serrated knife or clean razor blade.

Adapted from Healthy Bread in 5 Minutes a Day.

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