Homemade Quinoa Bread
I am always tweaking recipes to suit my own tastes. Homemade bread is no exception. I’ll make the basic dough recipe then add different ingredients to change the texture and flavour.
For example for a sweet bread, I’ll add maple syrup, raisins, nuts & cinnamon. For other savoury flavours, add cheese, pesto or cooked mashed squash!
This recipe is a lovely textured quinoa bread – which is a grain full of protein so it is a great way to make a carby food more protein rich. You can use wholemeal flour (shown in photo) or I tend to buy a huge sack of organic unbleached strong bread white flour. Add any combination of seeds; linseeds, pumpkin, sunflower, sesame – depending on your own individual taste or what you have in the cupboard! Just bear in mind if you don’t use quinoa and you use porridge oats instead then add a full cup of water, rather than half a cup.
Bread Maker Optional
If you have a bread maker then this is the a lot easier and can put the ingredients together in minutes, I tend not to bake it in the bread maker just let it do all the hard work of rising and kneading and when I wake up in the morning the dough is ready to bake. I tend to use small loaf tins or muffin trays for rolls and I like to bake off as much as I need for the day. Otherwise we eat far too much bread. I then store the remaining dough in the fridge to be used over the next few days.
Use your dough setting and throw in all the ingredients in random order.
- 2 cups white organic, unbleached plain flour
- 1 cup cooked quinoa ( or short grain brown rice and or quinoa or oats)
- 1 tbsp brown sugar or maple syrup
- 16 g fresh yeast ( little square) or 1tbsp of dried yeast
- 1/4 cup seeds of choice (optional)
- 1/2 cups water or milk ( 1 cup if you are not using rice or quinoa)
- 1/4 cup olive oil
- 1tbsp sea salt
Pre-heat the oven to 200°C
If you are using the bread maker, simply add the dry ingredients into the bread maker container. Use the correct setting on your bread maker to make dough. This should knead the dough and allow it to rise.
Otherwise, in a jug add the water (make sure it is warm but not hot) and mix in the yeast and sugar or maple syrup. Leave for 15 mins.
Next put the flour, quinoa and seeds in a bowl. Mix together along with the olive oil and salt. Stir in the water which contains the yeast and sugar. Then knead the dough with the heal of your hand. Cover the bowl and leave to rise for 30 mins. Preferably in a warm place or airing cupboard.
Turn out onto a clean floured work surface and knead the dough for around 10 mins. The dough should be nice and elastic.
Cover again to let it rise for another 10 mins, or store in the fridge until ready to cook.
Make Buns, Big or Small
If you want to have smaller portions, then a silicone muffin tray is perfect for cooking these little buns. Simply grease the tray and fill each compartment with dough.
Or you can make bigger rolls by making a patty shape in your hands with a piece of dough. when you have the required amount, place on a greased tray. For pizza dough just roll it out and for pitta bread just squash it down. Make sweet bread by adding a drizzle of maple syrup, a few nuts and cinnamon to the dough and make cinnamon rolls.
Bake in the oven for around 20 mins, but keep an eye on them. Halfway through baking, reduce the oven temperature to 180°c and flip them over – so you don’t get a soggy bottom!
Serve with burgers (I personally like my ‘Beety’ Beetroot Burgers) or a filling of your choice!