Quinoa Flax Bread
If you are looking for the Vegan version of this recipe, click HERE
For a very long time I have been perfectly ok with buying the (overpriced) healthy loaves of multi-grain bread at my local supermarket. And let’s be honest, in a pinch, I still do!
I know they charge too much for what I’m getting, and I know that they still have artificial stabilizers, preservatives, and often colors added – but I just didn’t think that I had time to make my own bread. Making my own bread – well, that seemed like something I would just never be able to manage fitting in to my schedule. It was like one of those happy little dreams that I would occasionally think about how nice it would be to have, and then sigh sadly and drag myself back to reality.
This Quinoa-Flax bread is everything I expect in a good, hearty loaf of bread, minus the time-consumption! Saturday morning I set my quinoa and water out on the counter to soak, and then completely forget about it until Sunday. Come Sunday, I mix my ingredients together, and give it a rise. Then roll it out, turn on the oven and give it another rise in the pan. After that I throw it in the oven, let it cool, and that’s it! Bread for a week!
Besides the immense sense of self-gratification that I now get, (making my own bread makes me feel somewhat super-hero-ish) I can also rest easy knowing exactly what is in the bread that my family is eating. It actually makes me feel good knowing that if my bread sits out on the counter for two weeks it WILL mold!! I’ve tried that experiment with store bought bread and have gotten well over a month with some brand’s before it even starts to look funky – that’s not normal!!
By sprouting the quinoa you are also adding an extra health benefit that you can’t easily get at the grocery store. Not to mention the delicious chewy crumb that is created by the sprouted grain! I do recommend using an organic quinoa and flax for the bread, just to get the maximum benefit. I also like to use King Arthur flour for my bread and whole wheat flour, as it seems to work the best.
One last thing: make sure that your milk and water is not COLD when you add it into the dry ingredients! You want it to be luke warm so that it will activate the yeast. If it needs a quick zap in the microwave to get it there, don’t be afraid to do so!
- 1/3 cup quinoa soaked overnight or until water is fully absorbed in 3/4 cup water
- 8.25 oz bread flour
- 5.5 oz whole wheat flour
- 2 Tbsp flax seeds
- 2 tsp yeast
- 1 1/2 tsp salt
- 1/4 cup water room temp
- 3/4 cup whole milk
- 3 Tbsp honey
- 1 Tsbp vegetable oil
- 1 tsp quinoa
- 1 tsp flax seeds
- 1 egg beaten
- 1 Tbsp water
- pinch coarse salt
Whisk dry ingredients (bread flour through salt) in bowl of stand mixer until thouroughly combined.
In seperate, smaller bowl, mix wet ingredients (water through vegetable oil).
With mixer on low speed, and dough hook in place, slowly pour the wet into the dry, mixing until well combined.
Increase mixer speed a notch and continue to knead until dough is firm and elastic, about 5-7 minutes.
Slowly add in soaked quinoa, a little at a time and mix until it is just incorporated.
Dump the dough out onto a lightly floured counter and shape into a ball, place into a lightly greased bowl, cover with plastic wrap, and let sit until dough has doubled in size, 1 - 1.5 hours.
While dough is rising lightly grease a loaf pan. Once dough has finished rising, punch it down and turn out onto a lightly floured counter. Shape it into a rectangle, as long as your pan is and about half as wide. Tightly roll the dough up into a cylinder and pinch the seam closed. Place the dough into the prepared pan, seam side down. Cover loosley with greased plastic and allow to rise again until about 1" over lip of pan, 1 to 1.5 hours. About 20mn before dough is done rising preheat oven to 350 F.
Mix together all topping ingredients except quinoa and flax seeds. Brush top of risen dough lightly with the egg wash, and then sprinkle with quinoa and flax.
Place loaf in preheated oven and back until golden brown and loaf makes a hollow sound when tapped, 45-50 minutes. Take loaf out of oven and set pan on side, allowing loaf to cool for 15mn. Invert pan and remove loaf and allow it to cool completely on wire rack. Do not bag loaf until completely cool!
Slice and enjoy!