Honey Quinoa Bread
Nutty, wholesome, and lightly sweetened, this Honey Quinoa Bread is the perfect way to elevate your homemade bread game. Packed with the goodness of fluffy cooked quinoa, a blend of whole wheat and all-purpose flours, and a hint of rich honey, this tender loaf delivers a subtle sweetness and satisfying texture in every bite. With added olive oil for moisture and an airy rise thanks to active dry yeast, this bread is as nourishing as it is indulgent. Ideal for everything from breakfast toast to hearty sandwiches, this easy-to-make recipe combines earthy flavors with a touch of natural sweetness. Plus, the kneading and rising process ensures a perfectly fluffy finish every time. Discover the joy of baking with this golden loaf that's as versatile as it is delicious!
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Recipe Information
Ingredients
- 0.5 cups Quinoa
- 1 cups Water
- 2 cups Whole wheat flour
- 1 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 0.25 cups Warm water (110°F/43°C)
- 3 tablespoons Honey
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 large Egg
- 1 as needed Nonstick cooking spray
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer. Combine the quinoa and 1 cup of water in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Let the quinoa cool to room temperature.
In a small bowl or measuring cup, dissolve the active dry yeast in the 1/4 cup of warm water. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Mix well.
In a medium bowl, whisk together the egg, honey, olive oil, and the frothy yeast mixture. Add the cooked and cooled quinoa to this wet mixture, stirring to combine.
Gradually add the wet ingredients to the dry ingredients, stirring or using a stand mixer fitted with a dough hook until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead by hand for about 8-10 minutes, or mix on medium speed in a stand mixer for 5-6 minutes, until the dough is smooth and elastic.
Lightly grease a large bowl with nonstick spray or olive oil. Place the dough in the bowl, turning it to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Preheat your oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan with nonstick spray.
Punch down the dough and shape it into a loaf. Place the dough into the prepared loaf pan, cover it loosely with plastic wrap or a kitchen towel, and allow it to rise again for 30-40 minutes, or until it has doubled in size and rises slightly above the edge of the pan.
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 5-10 minutes. Transfer the bread to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3091 mg | 134% | |
| Total Carbohydrate | 365.8 g | 133% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 53.2 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 153 mg | 12% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1411 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
