Quinoa — “mother of all grains” in the Quechua language — is considered a pseudo-cereal since it doesn’t belong to the grass family, but the beet and spinach family. It’s only recently that we rediscovered this traditional plant cultivated for over five thousand years in the highlands of South America. Such as beans, potatoes, and corn, quinoa was the staple food of pre-Columbian civilizations. Unlike corn, it did not attract the attention of the Spanish conquerors.
To make these quinoa breads, you can buy quinoa flour in organic food stores. It makes the bread taste like hazelnut and corn flour and gives it a dense bread crumb, which is very nice.
Photo credit: © Eatwell101.com
Ingredients list for the quinoa bread recipe
- 4 cups (400g) organic wheat flour
- 1 cup (100g) organic quinoa flour
- 6 ounces (170g) of ripe sourdough
- 1 1/2 cup (330ml) of water
- 2 teaspoons (10g) gray sea salt
Directions
H is the time you start to make your quinoa breads.
H: Put the flour in a large mixing bowl, make a well, and put the sourdough in it. Cover with flour. Melt the salt in water and add it to the mixture. Stir with a large wooden spoon until the flour is well mixed. When no more visible flour remains, let it stand for 15 minutes — this is the autolysis phase, which allows water to distribute throughout the flour.
H + 15 min: Put the dough on a floured surface and knead it from the outside back towards the center, flattening it with your hands. When the dough is firm, place it in your bowl.
Cover with a clean kitchen towel and let rest in the hottest spot in your home (near a radiator, a sunny window, or in a preheated oven) for 5 minutes at 95°F (35 °C).
H + 3 h: Put the dough back on a floured surface. Share the dough in half or quarters, depending on the size and number of loaves you want. Degas. Make a rectangle, fold it in thirds, edge to edge, pinching the dough well to close the bread; roll it back, then do a little back and forth. Place on a baking sheet, repeat with the second piece of dough, and cover with a cloth.
H + 5 h: Preheat the oven for 15 minutes at 480°F (250 °C), with the roasting pan positioned below. Then incise the bread using an incisette or a very sharp razor blade. Open the oven and place the quinoa bread. Fill the roasting pan with cold water. You can also spray a small amount of water on top of loaves. Bake for about 20 minutes at 480°F (250 °C). Bake for 15 minutes if you made smaller quinoa breads, like the ones in the pictures.
Photo credit: © Eatwell101.com
photo: quinoa bread recipe
Quinoa Bread
Easy gluten-free bread Recipe with wheat flour, quinoa flour, sourdough, salt and water.
- 4 cups (400g) organic wheat flour
- 1 cup (100g) organic quinoa flour
- 6 ounces (170g) of ripe sourdough
- 1 1/2 cup (330ml) of water
- 2 teaspoons (10g) gray sea salt
Instructions
- H is the time you start to make your quinoa breads.
- H: Put the flour in a large mixing bowl, make a well, and put the sourdough in it. Cover with flour. Melt the salt in water and add it to the mixture. Stir with a large wooden spoon until the flour is well mixed. When no more visible flour remains, let it stand for 15 minutes — this is the autolysis phase, which allows water to distribute throughout the flour.
- H + 15 min: Put the dough on a floured surface and knead it from the outside back towards the center, flattening it with your hands. When the dough is firm, place it in your bowl.
- Cover with a clean kitchen towel and let rest in the hottest spot in your home (near a radiator, a sunny window, or in a preheated oven) for 5 minutes at 95°F (35 °C).
- H + 3 h: Put the dough back on a floured surface. Share the dough in half or quarters, depending on the size and number of loaves you want. Degas. Make a rectangle, fold it in thirds, edge to edge, pinching the dough well to close the bread; roll it back, then do a little back and forth. Place on a baking sheet, repeat with the second piece of dough, and cover with a cloth.
- H + 5 h: Preheat the oven for 15 minutes at 480°F (250 °C), with the roasting pan positioned below. Then incise the bread using an incisette or a very sharp razor blade. Open the oven and place the quinoa bread. Fill the roasting pan with cold water. You can also spray a small amount of water on top of loaves. Bake for about 20 minutes at 480°F (250 °C). Bake for 15 minutes if you made smaller quinoa breads, like the ones in the pictures.
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