Honey Quinoa Bread Pan De Quinoa Y Miel
Discover the perfect balance of wholesome ingredients and natural sweetness with this Honey Quinoa Bread (Pan de Quinoa y Miel). This artisan-style bread combines the nutty goodness of cooked quinoa with a blend of all-purpose and whole wheat flour for a hearty yet tender crumb. Sweetened with golden honey and enriched with warm milk and butter, this bread offers a subtly sweet flavor with a soft, moist texture that’s perfect for breakfast, sandwiches, or a comforting snack. Topped with an egg-wash glaze, it boasts a beautifully golden crust that’s as visually appealing as it is delicious. With minimal prep time and a rich nutritional profile, this homemade bread is ideal for anyone looking to elevate their baking game while incorporating quinoa’s superfood benefits. Serve it warm with a drizzle of honey or a dollop of butter for an unforgettable treat!
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Recipe Information
Ingredients
- 120 grams Quinoa
- 300 grams All-purpose flour
- 200 grams Whole wheat flour
- 7 grams Dry active yeast
- 250 milliliters Warm water
- 120 milliliters Milk (warm)
- 60 grams Honey
- 40 grams Unsalted butter (room temperature)
- 10 grams Salt
- 1 whole Egg (for egg wash)
Instructions
Rinse the quinoa thoroughly under cold water and cook it according to the package instructions. Let it cool completely before using.
In a small bowl, mix the warm water with the yeast and let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, cooked quinoa, and salt.
Make a well in the center of the dry ingredients and pour in the yeast mixture, warm milk, and honey.
Mix the ingredients together until a shaggy dough forms.
Add the butter to the dough and knead it on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise for 60-90 minutes or until it has doubled in size.
Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
Cover the loaf pan with a cloth and let the dough rise again for 30-40 minutes until it has doubled in size.
Preheat the oven to 190°C (375°F).
Brush the top of the dough with the beaten egg for a golden crust.
Bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 94% | |
| Sodium | 4842 mg | 211% | |
| Total Carbohydrate | 491.2 g | 179% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 57.5 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 317 mg | 24% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 1650 mg | 35% | |
*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.
