Whole Wheat Quinoa Bread

4 Apr

This was a bit of an experiment. I was craving bread so decided to make some this afternoon. While pulling the yeast out of my pantry I noticed the red quinoa I bought at the co-op the other day, so I decided to add some of that in to the dough. It’s pretty tasty, and I hope will have some of the nutritional benefits of quinoa. I adapted this recipe. I used wildflower honey from Warm Colors Apiary which is just a few miles from my apartment. It is raw, so it’s a bit cloudy, and has the most delicious, spicy flavor.

The quinoa is definitely noticeable in texture, but not so much in flavor. I was worried I over-kneaded the dough but it turned out beautifully. This was my first time using white whole wheat flour and I think it makes a nice loaf. It’s not too dense but still sturdy and flavorful.

I made this with my stand mixer, so that’s how I wrote the directions. My mixer has the lock-in bowl. I would not try this with a smaller mixer because the dough is extremely thick and heavy.

Whole Wheat Quinoa Bread – makes 2 loaves

  • 1/4 cup quinoa, plus enough warm water to measure 1/2 cup (You could probably do 1/2 cup and use less water)
  • 2 cups warm water (110 degrees)
  • 1 heaping TBS dry yeast (This might be a bit much. My dough rose super fast.)
  • 3 TBS honey
  • 3 cups white whole wheat flour (I used King Arthur brand, from Wal Mart of all places!)
  • 3 TBS olive oil
  • another 2 TBS honey
  • 1 tablespoon salt (I forgot to put this in)
  • 2 1/2-3 cups stoneground whole wheat flour
  • Oil for greasing the pans


  1. In a glass mixing cup, measure 1/4 (or 1/2) cup quinoa, plus enough warm water to make 1/2 cup. Let sit.
  2. In the bowl of the mixer, combine warm water, yeast, and 3 TBS honey, let sit until yeast is foamy. Add 3 cups white whole wheat flour, and mix with dough hook until just combined.
  3. Mix in 3 TBS olive oil, the next 2 TBS honey, and salt. Stir in 2 cups whole wheat flour. Add quinoa and water mixture. Keep adding flour with the mixer running until the dough is smooth but still slightly sticky. This took about 10 minutes for me, plus at least another cup of flour.  Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. This took less than an hour for me today, but sometimes it takes much longer.
  4. Punch down slightly, and divide into 2 loaves. I use my kitchen scale to make sure they are divided equally. Each of my loaves weighed 1 lb, 15 ounces. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes or so. You can tell the loaves are done when an instant read thermometer stuck in the middle registers about 190 degrees, or when the loaf sounds hollow when you tap it with your knuckle. Cool completely.
  6. NOM. Especially good with butter and more local honey, and a glass of local Mapleline milk.

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