Quinoa Oat Bread

go straight to the Quinoa Oat Bread recipe!

I make this bread every week.  It is my favourite soft bread recipe, full of great nutrition, and my kiddies gobble it down.  It is especially good toasted, as the quinoa grains add an extra crunchiness and slightly nutty flavour.  Don´t be put off by the long recipe, the hands on time is about half an hour, but there is lots of waiting.

That´s what makes good bread!

This bread recipe uses cooked quinoa, and you can hardly notice the quinoa grains at all in the cooked bread.  The photo on the left is a mix of white, red and black quinoa.  Living in Peru, there is plenty of quinoa to be bought!  If you have not cooked quinoa before, it is really simple.  Soak it overnight in plenty of water (with a tablespoon of apple cider vinegar), and in the morning rinse it well in a sieve.

Why use apple cider vinegar?  The acidic conditions help to reduce the phytic acid in the quinoa, plus may well reduce the bitter saponin present on the quinoa seeds.

Place the quinoa grains in a pan, cover with water (the water should be about 1cm above the level of the quinoa) and start cooking.  When it begins to boil, turn down the heat and simmer for a couple of minutes, before turning off the heat and then allow the covered quinoa to soak up any extra water.

The oats are also cooked beforehand, as I find that raw oats in bread sometimes give a gummy texture.  You could also use left over porridge (oatmeal)! 


Ingredients:

Makes 2 loaves

For the overnight soak:

  • 3 cups wholewheat flour
  • 2 cups warm water
  • 1 cup rolled oats
  • 1 cup milk (or water)
  • 1/3 cup quinoa
  • 1 cup water
  • 1 tablespoon apple cider vinegar (optional)

For the next day:

  • 3 teaspoons dried yeast
  • 1 tablespoon honey
  • 2 teaspoons salt (sea salt if you have it)
  • 2 tablespoon (rounded) softened butter or coconut oil
  • 2-3 cups unbleached white flour

prep time:  30 minutes              resting time:  overnight plus 2 hours

oven temp:  220°C / 425°F / gas mark 7


Directions:

Start off the night before you intend to cook the quinoa oat bread.  Note that this overnight soaking step is optional, but not only makes the bread more nourishing, but improves texture and means less kneading.

Place 1 cup of quinoa in a bowl and cover with water.  Add a tablespoon  of apple cider vinegar (optional).  In another container measure out 4 cups of wholewheat flour, and add 2 cups of tepid water.  In a third bowl, place a cup of oats, a cup of water or milk, and a tablespoon of wholewheat flour.  Oats do not contain much of the enzyme phytase, so the wholewheat flour is added to provide some phytase in order to reduce the phytic acid content of the oats.

Next morning, cook the oats.  I usually cook them in the microwave on low power for about 10 minutes, that way they need no attention from me.  Allow the thick porridge  to cool down to room temperature. 

Meanwhile, add 3 teaspoons of yeast to the soaked flour and mix well.  Leave to hydrate the yeast for about 30 minutes.

Rinse the soaked quinoa with plenty of water (to remove the bitter tasting saponin on the grains) and then cook on the stove as directed above.  Allow the quinoa to cool.

Add the cooked oats to the flour mixture and mix well.   When the quinoa has cooled, add 1 cup of cooked quinoa and mix well.  You could also add the honey at this stage (or preferred sweetener).

Finally add the softened butter and salt.  Mix well to ensure a homogenous dough.  I usually mix with a wooden spoon, but if you have a food processor with dough hook, it could all be done in there.  This quinoa oat bread is pretty versatile, you could play around with the amounts of quinoa and oats, and just adjust the amount of flour added in the last stage.

The last step in making the quinoa oat bread dough is to add the unbleached flour.  Add it is a cup at a time, mixing well, until the dough comes away from the sides of the container, as can be seen in the photo below.

Turn out on a lightly floured surface and knead a few times.  The dough does not need much kneading, only a minute or so of folding.

Place the ball of dough in a large container to rise.  Leave until doubled in size, probably 1-2 hours, depending on how warm your house is.  My 5 litre container overflowed!

Turn out on a lightly floured work surface once again, knock down into a ball, and divide up into portions.  This quinoa oat bread dough is good for making loaves or rolls.  Cover and leave to prove for about 40 minutes.  Don´t forget to turn on the oven about 20 minutes into proving!

If you use black quinoa, it gives the loaves a lovely speckled pattern.  The grains of the black quinoa are a bit more chewy than the white, and are more noticeable when you eat the bread.

Cook the well risen loaves and rolls in a hot oven, 20 minutes for rolls, and 40 minutes for loaves.  After about 30 minutes you may wish to turn the oven down a little.

Remove from the oven when golden brown, and sounding hollow when knocked on the bottom.  If you are not convinced the bread the bread is cooked, leave it in the oven a few more minutes. 

Remove from the tin and allow to cool on a wire rack (for as long as you can wait!).  Note that hot loaves still continue to cook once out of the oven; if you slice into a hot loaf it may be gummy.  It will be worth the wait!   Delicious quinoa oat bread, warm, sliced and buttered........

This bread freezes well, I usually slice a loaf and freeze it in a plastic loaf to be eaten later in the week.  It should keep well for a few days in a paper bag or bread bin.

Hope you enjoy this Quinoa Oat bread recipe!


Why not try one of the following yummy quinoa bread recipes (coming soon!)?

Quinoa focaccia

Quinoa country loaf

Quinoa pancakes

Quinoa pizza dough


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