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Easy Quinoa Bread Recipe

This Quinoa bread recipe is easy to make with only 8 ingredients, including tomato juice which sounds weird but makes for a beautiful and delicious whole grain loaf of bread.

We came across this recipe in Vegetable Harvest by Patricia Wells. It will take some time. So let it rise today and bake tomorrow. It is worth the wait. From start to finish it will take 11 - 15 hours (8 - 12 hours the bread will be rising in your refrigerator).

You might also want to check out this delicious recipe for gluten free bread with Quinoa, Oats, and Millet.


Easy Quinoa Bread Recipe

Ingredients (Makes 1 Loaf)

  • 1 teaspoon active dry yeast


  • 1 teaspoon sugar


  • 1/3 cup lukewarm water


  • 1 tablespoon extra-virgin olive oil


  • 2 teaspoons fine sea salt


  • 1 cup seasoned vegetable juice (V8 juice)


  • 1/2 cup quinoa


  • 3 3/4 cups (1 pound) bread flour


  • Directions

    Using an electric mixer fitted with a dough hook, combine the yeast, sugar, and lukewarm water and mix to blend. Let stand until foamy (approx. 5 minutes). Mix in the oil, salt, juice, and quinoa.

    Slowly add in the flour, mixing a bit at a time, at medium-low speed until most of the flour has been absorbed and the dough forms a ball. Continue mixing until the dough ball is soft and satiny but still firm. Add a little bit of flour, as needed, to keep the dough from sticking.

    Cover the bowl tightly with plastic wrap and place in the refrigerator. Let the quinoa bread dough rise in the refrigerator until it has doubled or tripled in size (approx. 8 to 12 hours). The dough can be left in the refrigerator up to 2 days, as long as you punch it down as it doubles in size.

    Remove the dough from the refrigerator. Punch the dough down and reform it into a ball. Cover the bowl securely with plastic wrap. Let the dough rise until it has doubled, about 1 hour.

    Punch the dough down again. Place the dough in a non-stick, 1-quart, rectangular bread pan and shape it into a tight rectangle. Cover with a clean cloth and let rise until doubled, about 1 hour. While waiting for the dough to rise, preheat the oven to 450 degrees F.

    Use a sharp knife to slash the top of the dough several times so it can expand regularly during baking. Place the oven rack in the center of the oven. Place the bread pan in the center of the rack. Bake until the crust is firm and golden brown and the bread sounds hollow when tapped on the bottom, about 45 minutes, or until an instant-read thermometer placed into the center of the bread reads 200 degrees F. Remove the pan from the oven. Turn the loaf out and place it on a rack to cool. Do not slice the bread for at least 1 hour because it will continue to bake as it cools. This Quinoa bread can be stored for up to three days, tightly wrapped in plastic. Serve in very thin slices.

    Oat, Millet, and Quinoa Bread Recipe

    One of our best gluten free bread recipes, this bread is the perfect balance of "just-right" sweetness, whole grain flavor, and texture. From start to finish it will take about 2 1/2 hours.


    More Quinoa Recipes

    What is Quinoa?

    Quinoa Nutrition and Facts

    How to Cook Quinoa

    Where to Buy Quinoa?

    Top of Quinoa Bread Recipe














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