Whole Quinoa Bread Recipe (2024)

For this recipe I used the Artisan Free Form No-Knead Bread recipe as a starting point. This will yield 4 loaves.

2 3/4 c lukewarm water
1 1/2 Tbs yeast (1 1/2 pkgs)
1 1/2 Tbs kosher or sea salt
1 tsp sugar
1 cup quinoa, divided
1/2 c boiling water
5 cups all-purpose flower
1/2 c oats
1/4 c ground flaxseed (optional)

Start by blooming the yeast in lukewarm (body temp) water in a large mixing bowl. While the yeast is blooming, rinse and drain the quinoa (this step can be completed the night before). Next, take 1/2 cup of quinoa and put it in a bowl with 1/2 cup of boiling water. Let this steep for at least 10 minutes.

Once the yeast has bloomed, add the salt and sugar to the water and stir. Then add the oats, flaxseed, dry quinoa, and the steeped quinoa including any remaining water. Now mix in the flour by gently scooping it up and leveling (don't sift) one cup at a time with the mixer with dough attachment on low. Don't knead! This yields a wet dough loose enough to conform to the container.

My daughter loves to help me, and she did a great job of scooping and pouring the pre-measured ingredients. Helping in the kitchen is always a fun activity for kids.

my little helper

The mixed dough should be wet like this

Cover the dough loosely with a tea towel, or plastic wrap spritzed with non-stick cooking spray. Let the dough rise at room temperature until it starts to collapse. If your house is a little on the chilly side, like ours is in the winter, turn your oven on low for 5-10 minutes. Turn the oven off and place the bowl in the oven with the door propped open.

Once the dough has finished rising, divide into 4 equal portions (about 1 pound each) and place in the refrigerator in an airtight container. The dough is best if refrigerated for at least 3 hours before baking, but overnight is preferred. Generally, I will place the entire container in the fridge for a few hours before portioning because I find the chilled dough a little easier to divide. You can store the refrigerated dough for up to 2 weeks, or freeze for later use.

When you are ready to bake, you can either bake the dough on a baking stone or you can bake in an oven-proof glass bowl. Liberally sprinkle a pizza peel with cornmeal, or oil & flour the glass baking bowl to prevent sticking.

Take the portion of the dough you wish to use out of the fridge, and if you want to add any flavorings this is the time. We often mix in oregano, roasted garlic, and shredded cheese, or make a sweeter dough with brown sugar, raisins, and a sprinkle of oats on top. I mix in the flavorings while the dough is still in the refrigerated container.

After mixing in any additions, gently stretch the surface of thedough around the bottom on four "sides", rotating a quarter turn, until the bottom is a collection of four bunched ends. The bottom of theloaf will flatten during resting andbaking. Place this dough ball in your oiled & floured oven-proof glass bowl or on a cornmeal dusted pizza peel to rest uncovered for 40 min.

Preheat the oven to 450 degrees 20 minutes before baking with a baking stone or sheet pan on the middle rack. Place an empty broiler tray for holding water on another shelf. Pour a cup of hot water into the broiler tray just before baking.

After 40 minutes of resting, dust the top of the loafwith flour and slash a 1-inch-deep cross, scallop or tick-tack-toe patten into the top. Place the glass baking dish on the sheet pan, or slide the dough from the pizza peel onto the baking stone, and bake for about 30min at 425F, or until thecrust is browned and firm to the touch.

Allow to cool completely on a wire rack before slicing.

We love to serve the bread dipped in olive oil and balsamic vinegar, with a little butter, some honey, or just eat it plain. The crusty, hearty bread is great in the winter and goes perfectly with soup, chili, and spaghetti.

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