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Quinoa Flax Bread – Vegan

Vegan Quinoa Bread

This is the vegan version of my quinoa flax bread recipe. After figuring out the correct proportions for the standard bread, I realized it wouldn’t be hard at all to convert the bread over to a full on vegan version!

It’s important to use full fat coconut milk in this recipe as the light stuff just doesn’t have enough fat to make the bread rich and delicious! Also, before using the coconut milk, make sure you shake the can very well, or pour it into a separate bowl and thoroughly whisk it together. The milk and fat tend to separate while sitting on the store shelf so you want to recombine them before measuring it out.

I removed the honey and subbed it with agave nectar for this version of the recipe. The agave nectar certainly works fine, and your bread will still turn out great, but if you are open to honey, I believe it adds a slightly better depth of flavor. To use honey instead just swap it out at the same ratio as the agave.

This recipe can be easily doubled if you would like to make two loaves. Just make sure that you use a scale to measure out the flours. I’ve found that a number of factors (temperature, humidity, even how you scoop the flour out) can affect this recipe, so it’s just safer to use a scale and ensure you measure the exact right amount of flour!

Quinoa Flax Bread - Vegan
Course: Side Dish
Cuisine: American
Servings: 1 Loaf
  • 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 fat coconut milk
  • 3 Tbsp agave nectar
  • 1 Tsbp vegetable oil
  • 1 tsp quinoa
  • 1 tsp flax seeds
  • 2 Tbsp vegetable oil
  • pinch coarse salt
  1. Whisk dry ingredients (bread flour through salt) in bowl of stand mixer until throughly combined.
  2. In separate, smaller bowl, mix wet ingredients (water through vegetable oil).
  3. With mixer on low speed, and dough hook in place, slowly pour the wet into the dry, mixing until well combined.
  4. Increase mixer speed a notch and continue to knead until dough is firm and elastic, about 5-7 minutes.
  5. Slowly add in soaked quinoa, a little at a time and mix until it is just incorporated.
  6. 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.
  7. 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 loosely 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.
  8. Brush (or spray) top of risen dough lightly with vegetable oil, and then sprinkle with quinoa and flax.
  9. 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!
  10. Slice and enjoy!

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