Whole-Wheat Quinoa Bread
Updated April 11, 2023
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2½teaspoons active dry yeast
- 3cups lukewarm water
- 1tablespoon agave syrup
- 1tablespoon blackstrap molasses
- 2cups all-purpose or white bread flour
- 2cups whole-wheat flour
- ¼cup canola oil
- 1scant tablespoon salt
- 2cups cooked quinoa
- 3 to 4cups whole-wheat flour, as needed
- 1egg, beaten with 2 tablespoons water for egg wash
- 1tablespoon sesame seeds
For the Sponge
For the Bread
Nutritional analysis per serving (14 servings)
315 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 11 grams protein; 360 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Sponge
- Step 1
In a large bowl, combine the yeast and water and stir until dissolved. Stir in the agave syrup and molasses. Whisk in the flours, 1 cup at a time. Stir or whisk this mixture 100 times, for about two minutes. Scrape down the sides of the bowl with a spatula, cover the bowl with plastic and leave to rise in a warm spot for one hour, until bubbly.
- Step 2
Add the oil to the sponge and fold in, using a large spoon or spatula. Add the salt and fold in. Fold in the quinoa, then fold in 2 cups of the whole-wheat flour. Place another ½ cup whole-wheat flour on your work surface, then scrape out the dough. Use a paddle to help fold the dough over while kneading until it has absorbed the flour on your work surface. Flour your hands, and knead the dough for 10 minutes, adding flour as necessary, until it is elastic and springs back when you press it with your finger. It will be dense and sticky. Shape the dough into a ball. Rinse and dry your bowl, and coat it with oil. Place the dough in it, then flip the dough over so that it is coated with oil. Cover the bowl tightly with plastic wrap, and set in a warm spot to rise for one hour or until doubled.
- Step 3
Punch down the dough, cover the bowl and allow the dough to rise again for 45 minutes to an hour.
- Step 4
Preheat the oven to 375 degrees. Divide the dough into two parts, and shape into loaves. Place half of the sesame seeds on your work surface, and gently roll the rounded side of one loaf over them so that they stick. Repeat with the remaining sesame seeds and the other loaf. Oil two 9-by-5-inch bread pans, and place the loaves in the pans, first seam side up, then seam side down. Cover with a damp towel and allow to rise for 30 minutes, or until the surface of the loaves rises above the edges of the bread pans.
- Step 5
Gently brush the loaves with egg wash. Using a sharp knife, cut two or three ½-inch-deep slashes across the top of each loaf. (If this causes the loaves to deflate, let them sit for another 15 to 20 minutes.) Bake 50 to 55 minutes, brushing again halfway through with egg wash. The bread is done when it is golden brown and responds to tapping with a hollow sound. Remove from the pans and cool on a rack.
- Advance preparation: These loaves freeze well for several weeks if wrapped airtight. The bread will keep for about five days, but refrigerate after three days.
Private Notes
Comments
This bread is SO moist and delicious! I covered mine with a generous mixture of pumpkin, sesame, sunflower and poppy seeds, dehydrated roasted garlic and sea salt. WOW! I also only used about 2 cups of extra whole wheat flour when kneading. I baked one loaf free form and another in a bread tin, both turned out just fine. Don't be fooled though, this recipe takes at least 3.5 hours not including baking time!
I’ve been making the bread regularly for many months now, and it is reliably wonderful. I often throw in a couple of cups of other grains, like cornmeal, oats, wheat bran or wheat germ, in place of some of the flour and that adds flavor and texture. This recipe makes two large loaves for me, or if I bake in coffee cans, two larger ones and one smaller one. For efficiency, I cook a lot of quinoa, cool it, and put it in 2-cup containers in the freezer. That eliminates one whole step.
Quite delicious--made 2 large loaves, 1 medium.
Brushed with water (not egg), pressed sesame seeds lightly into top before baking rather than rolling in. Honey instead of agave.
Very delicious - honey i/o agave because that's what I had.
This was very good -- tasty and moist-- but the yield is way off. I halved the recipe, put it a regular loaf pan, and it rose so high when it was baking that it hit the broiler element in my oven! Could have made two nice loaves from half a recipe. Also, the "total time" is way off. The rising time alone is more than three hours, plus prep and kneading. Next time, I will do egg wash BEFORE sesame seeds, as I do with my challah -- brushing egg on AFTER the seeds made a mess.
Anyone have trouble with achieving additional rise/lift in the oven that you get with most other yeast breads?