Quinoa Honey Bread

This post was updated on February 16, 2009 – See below.

For the first time, I went to the great food dividing the other day,DSC_0040.JPG for the twice yearly non-perishable order. It was exciting to get my stuff. I found out about the group close to order time, so unfortunately, didn’t get to browse the order list as much as I would have liked. I saw a lot of stuff that other people got that made me think, “oh, I wish I ordered that“.

One of the items I did order was a big bag of quinoa (KEEN-wah). It is the ancient grain of the Incas, a super food, a complete protein, and so on and so forth. Last night I made a quinao pilaf type dish that was rather tasty and today I tried it out in bread. As we were eating it hot from the oven, Zachary complimented it and Gabriel agreed. It was yummy. Here’s my recipe. Measurements are all approximate.

2 cups quinoa, cooked
1 cup rolled oats, cooked (I had some leftover from breakfast.)
4 cups warm water
2 tbsp. salt
2 tbsp. active dry yeast
1/3 cup honey
1/3 cup coconut oil (or other oil)
1/2 cup sunflower seeds
white flour, approx. 5 cups
whole wheat flour, approx. 5 cupsDSC_0037.JPG

Sorry, no instructions. If you don’t know how to make bread I’m sure there are some helpful websites out there that describe it in great detail.

Edit: February 16, 2009

I have received some negative feedback (see comments) for being too vague and uncaring in posting this recipe.  I had no intention of it being a step-by-step how-to on making bread and at the time –  with husband living 600 km away – I had a screaming five month old baby, not to mention his three older brothers.  I just wanted to quickly record it somewhere (so I would remember) and so that if any of my friends or family, who I knew would be quite capable at figuring out how to make it (or would politely ask me for more details), would be able to try it as well.  Somehow, between then and now, this post has become the top search result on Google for “quinoa bread”.  So, to avoid hurting the feelings of any others who would like to try this bread, I’ll try to add enough details and also to share some alterations I’ve made.  

Updated Quinoa Honey Bread Recipe

2 cups quinoa, cook according to directions 
1 cup rolled oats (or quick oats), cooked (I had some leftover from breakfast.)
6 cups warm water
2 tbsp. salt
2 tbsp. active dry yeast
1/3 cup honey

Combine these ingredients and let sit for 10 minutes.

Stir in:
1/3 cup coconut oil (or other oil)
OR substitute 1/3 cup ground flax seed for oil (thanks, Robyn, for this tip)
1/2 cup sunflower seeds
white flour, approx. 5 cups
whole wheat flour, approx. 5 cups

I apologize for not having more precise flour measurements, but I never measure flour into my bread.  Knead flour into bread until dough form a ball that springs back when depressed with a finger. 

The original recipe yielded 3 loaves.  This recipe will probably yield 4, but that, of course, depends on how big your loaves are.  The reason I don’t know how many loaves it makes yet is because I removed a portion of dough to knead to the springy consistency, while leaving the remainder much more moist.  This moist portion is stored in my cold room.  I have taken one loaf worth out so far to bake.  This will give you a much crispier crust and a bit of a sourdough “tang” to the flavour.  For more information on making bread this way check out this and this.

If you make the bread the first way (kneading flour in until the dough springs back) you can bake it at 350° for 30 minutes.

If you make it the other way (stirring in enough dough to make a stiff mixture – but please read linked articles for more instruction!) you will have to bake it at 375° for 1 hour. 

If you are hesitant about how this will turn out I could suggest that you half the recipe and start with a smaller amount.  That way, if you aren’t happy with the results you won’t have to eat as much of it!  

Good luck!

To finish off, I will share this photo of the “No Knead” Quinoa Honey Bread that I recently baked. It’s yummy!


This entry was posted in Food, Photography, Recipes. Bookmark the permalink.

30 Responses to Quinoa Honey Bread

  1. el burro says:

    oooh! I can’t wait to try it! I’ve never used quinoa before, and now I can. I would love that quinoa pilaf recipe too….

  2. Rhonda says:

    that bread looks SO good! makes me wish i had some quinoa!

  3. jenn says:

    mmm…we love quinoa too! I often put use it instead of rice and put chickpea curry, roasted veggies, or whatever over it.
    I love the little squiggles it makes when it’s cooked.
    I will definitely have to try making the bread…it looks deelish!

  4. Debi M. says:

    I am trying your recipe but although I have made bread for years, I think you are being very vague about the directions. There are hundreds of different ways to make bread!! I have a lot of food allergies and use quinoa a lot. This looked good in the pic, but just hope, even though I was trying to compare it to another “bread” recipe in which the ingredients/quantities were different, your recipe didn’t raise, like others typically do, so am going to try to go ahead and bake it at the temp. that I have to guess at also and just hope in this day of cutbacks that I did not just waste a lot of expenseive ingredients. I think people should care a little more about others and share the entire procedure.

  5. Angela says:

    I hope your bread turned out. I’m sorry it was too vague for you, but I didn’t even use measuring spoons or measuring cups when I made up the recipe on the fly. This is about as precise as I could get. I baked it at 350° for about half an hour.

    Common reasons why dough won’t rise:

    – Old yeast. Check the expiration date on the package before use.
    – Hot water. Water that is too hot can kill the yeast. Water should be warm at 110 F/45C.
    – Too much flour.
    – Dough rested in a cool, drafty location.

    I have since made this recipe a few more times using these measurements and it seemed to work fine. Good luck.

  6. Susie G. says:

    Try this it worked really well and nummy!!!
    1. Mix water yeast and honey 5 min or until yeast is active. (Dont stir until step two is finished).
    2. Mix 2cups quinoa, salt, oats, 5 cups organic white flour, organic wheat flour and sunflower seeds in seperate bowl. Then add only half of that bowl to the yeast >let bubble (about 15 minuets). Then mix the rest of quinoa, oats and sunflowers plus coconut oil to the mix>knead for about 8 minuetsshape and put in oiled pan let double again. cook let me know how it works for you.

  7. Carol L says:

    Debi M. is right this is very vague. You never even said how many loafs it makes. Do you divide it up once, twice, three times? There are different ways of making bread. Do you let it rise for an hour, hour and half? Do you let it rise twice? Who wants to spend 4 hours making bread and waste all those ingredients only to have it heavy or bad. I’m sure I can find a site with a good recipe elsewhere who is willing to share all directions. This is nuts.

  8. Pingback: This is Nuts « Under the Sun

  9. Donna says:

    wow…maybe I do not want my blog to be famous. Some people say blunt things. I have to laugh at the comment about not wanting to share your tips. You tip hogger. Not to be confused with a tree hugger. A tip hogger is someone who after making 10,000 loaves of bread refuses to share the secrets. Just to share my experience after baking over 3000 loaves of bread, last week my bread didn’t rise. Them’s the breaks. Sometimes your ingredients
    are old and sometimes the yeast dies. Fortunately my man likes heavy bread so I didn’t have to waste the ingredients.

  10. Angie says:

    Yes, I am a tip hogger! But like you, even after my 10,000 loaves, I don’t blame someone else when occasionally my bread flops. I just put extra jam on it.

  11. Robyn says:

    Tee hee. This is funny. I’ve always known deep down inside you were a tip hogger. That term just cracked me up. Anyway, I made this bread without reading all the comments from last year (or whenever you posted it), and we loved it. But I cheated and emailed you so I guess that doesn’t count. Ha ha
    Thanks for the delicious bread.

  12. Angie says:

    It does count, Robyn! Because you were one who knew to ” politely ask me for more details”! Glad you enjoyed the bread. I just baked my last two loaves from the “cold room dough” this morning. They look scrumptious!

    I guess I have my answer. It makes four loaves, but one of those loaves was extra large (made on a cookie sheet).

  13. mrsmoosepoint says:

    just got back from the health food store with my first bag of quinoa.
    Now I have to decide if I want the no-kneed version or the bread I am most used to baking. Decisions decisions. Do you eat this bread alone or can you use it for sandwiches? That may help in determing my technique.

  14. mrsmoosepoint says:

    Ooooh….my bread turned out so good. I ended up with four huge loaves that I wanted to eat last night. I had to add lots more flour to kneed it but that is what I am used to…I also made “artisan bread in 5 minutes a day” for the kids…I bought this book in September so we could have fresh bread daily. It is weird to not knead bread but it is kind of cool. I prefer the old fashioned method of kneading..the old fashioned way a 19 year old taught me over 10 years ago…..who is a tip hogger….My favorite tip hogger.

  15. Pingback: In The Future

  16. Ah well, you can’t please everybody. This looks great. And, you quite rightly stated, there are many sites out there that can do the step by step.

    I look forward to trying this.



  17. Brice says:

    So my mother in law was making this and wanted to know if this is 2 cups raw quinoa or 2 cups cooked quinoa since quinoa fluffs up to about 4x the amount it is when raw.

  18. Angela says:

    It’s 2 cups raw quinoa, then cooked according to linked-to directions.

  19. rhondablogs says:

    just wanted to let you know i made this yesterday and i really like it. it didn’t rise very much, though, and i know my yeast is good, so i might play with that a bit. the flavour is great, in spite of it being a bit flat. 🙂

  20. angie says:

    Rhonda, thanks for letting me know. 🙂 Let me know what adjustments you make, too, and how that works out. (If you want.)

  21. Sky says:

    Thanks so much for this recipe. I am so impressed with the nutritive content of quinoa. I’m so pleased that one can make bread from it.

    If you have any further information about the aspects of quinoa such as how to grow it, what type of soil, gluten content etc or of you know of a website with good info, please let me know by posting a comment here on your site.

    Thanks again

    P.S. I agree that you left out the “how to make bread” steps. I also admire how you add ingredients from a “feel” rather than exact measurements.

  22. Thea says:

    thanks bunches for this recipe! made it tonight & got 3 giant and perfectly delectable loaves (tho had no sunflower seeds, and think they would have made it even yummier!). went well with my mushroom soup and later just with some jam for dessert. 🙂 also, i am making quinoa cake in the next couple days and feeling confident that it will be a world of yummy too (wasn’t sure before trying this recipe as I’d thought the quinoa would bring a grainy texture – clearly not the case!!) again, thanks!!!

  23. cherry says:

    I had a small packet of quinoa, but its VERY expensive. Like $10 for 200 grams, not even 2 cups.
    Anywhere i can buy quinoa grain online for a LOT cheaper? as I would like to try this bread

  24. sullivan street says:

    Costco sells quinoa

  25. Pingback: 2010 in review « Under the Sun

  26. SK says:

    I think this bread is great, I’ve made it a few times now & it totally rocks! My kids love it. Screw all the negitive crap about lack of instructions, let the damn bread rise & bake it when it looks done. enough said. Thanks for sharing, you’ve got some great ideas 🙂


  27. SDR says:

    Well the recipe looks delicious, I will definitely be trying it.
    To all the negative comments, Perhaps before they jump to conclusions, they should take a minute to say thank you for the recipe, and email if they need further help.
    They have never been blessed with children, and a spouse away, I give you kodos for just getting this posted! As a mom to three young children, and a spouse deployed, I say “Thanks so much for sharing”.

  28. Pingback: Does anyone know how to make amaranth bread in a bread machine?allergy machine

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s