Quinoa Bread for Bread Machine
Transform your homemade bread game with this wholesome and hearty Quinoa Bread for the Bread Machine! Packed with the protein-rich goodness of cooked quinoa, this recipe blends bread flour and whole wheat flour to create a soft, nutty loaf that’s as nutritious as it is satisfying. Sweetened with a touch of honey and enriched with olive oil and milk, this bread delivers the perfect balance of flavor and texture. Designed for convenience, the bread machine does all the hard work, from kneading to baking—ideal for busy home bakers. Enjoy it fresh, toasted, or as a base for your favorite sandwiches, and don't forget it freezes well for future enjoyment. Perfect for those seeking a high-protein, whole-grain alternative, this recipe will quickly become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 cup cooked quinoa
- 0.75 cup water
- 0.25 cup milk
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2.5 cups bread flour
- 0.5 cups whole wheat flour
- 1.5 teaspoons instant yeast
- 1 teaspoon salt
Instructions
Prepare the quinoa: Cook the quinoa according to the package instructions, then allow it to cool to room temperature. You will need 1 cup of cooked quinoa for this recipe.
Measure the ingredients: Ensure all ingredients are measured accurately before starting. Use a liquid measuring cup for liquids and a dry measuring cup for flours and quinoa.
Layer the ingredients: Add the cooked quinoa, water, milk, olive oil, and honey to the bread machine pan first. Then add the bread flour, whole wheat flour, salt, and instant yeast. Make sure the yeast does not come into direct contact with the salt.
Set the bread machine: Place the bread machine pan into the machine and secure it. Select the Whole Wheat, Basic, or Regular Bread setting, depending on your machine's options. Choose the medium crust option, if available.
Start the bread machine: Press start and allow the bread machine to knead, rise, and bake the bread. The machine will handle everything automatically.
Check the dough: During the kneading process (usually within the first 10 minutes), check the dough. It should form a smooth, slightly sticky ball. If it is too dry, add water 1 teaspoon at a time; if it's too wet, add flour 1 teaspoon at a time.
Cool the bread: When the cycle is complete and the bread is baked, carefully remove it from the pan and transfer it to a wire rack. Allow the bread to cool for at least 20-30 minutes before slicing.
Slice and serve: Slice the bread with a serrated knife and serve fresh or toasted. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 325.3 g | 118% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 5.8 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 188 mg | 14% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1022 mg | 22% | |
*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.
