Healthy, hearty, and unbelievably delicious, this whole wheat quinoa bread is incredibly light, wonderfully fluffy, and packed with a wholesome protein boost. It’s quickly become a new staple in our home!
There’s a special kind of joy that comes from baking bread at home, a feeling of accomplishment and warmth that fills the kitchen. For years, my family’s everyday bread has been made from a beloved, time-tested recipe. But a while ago, I embarked on a culinary adventure, seeking to infuse new life and nutritional value into our daily loaf. The result? This sensational whole wheat quinoa bread.
If you’re anything like me, you understand the almost magical transformation that simple ingredients undergo to become something truly magnificent. Flour, water, yeast, and a little love combine to create soft, aromatic domes of goodness. It’s a small miracle that never ceases to amaze me. While I haven’t always been a master baker – and even now, the occasional loaf might not turn out perfectly – the satisfaction of pulling a warm, golden-brown loaf from the oven is unparalleled. It’s one of the most rewarding things I do in my kitchen.
Embrace the Joy of Baking (Without the Guilt!)
Before we delve deeper into this incredible recipe, I want to address something crucial: the unnecessary pressure many of us feel in the kitchen. There is absolutely no need to feel guilty if you choose store-bought bread over homemade. Being a wonderful parent, a competent individual, or a kitchen wizard has nothing to do with whether you bake your own bread every single day. Baking should be a source of joy and creative expression, not an obligation laden with guilt.
Likewise, if you find immense pleasure in baking daily, even if it means sacrificing other chores, that’s perfectly fine too! Life is about finding what brings you happiness and contentment. Let’s collectively release the guilt surrounding our kitchen choices and simply enjoy the process, whatever that looks like for each of us. My aim is to share a recipe that brings joy and deliciousness, not one that adds to anyone’s burden.
Discovering the Magic of Quinoa in Bread
My quest for a new whole wheat bread recipe led me to an unexpected ingredient: quinoa. I know, adding quinoa to bread might sound a little unconventional at first. However, given how frequently we enjoy quinoa in our savory dishes, incorporating it into bread felt like a natural, albeit adventurous, step. And oh, what a revelation it turned out to be!
This whole wheat quinoa bread has genuinely earned its title as the finest loaf to ever emerge from my kitchen. It’s so utterly delicious that it has become my exclusive sandwich bread for weeks on end. I’ve even managed to convert several of my most devoted bread-making friends to this recipe, and they are all just as enamored with it as I am. The unique addition of quinoa elevates a classic whole wheat loaf into something truly extraordinary.
The Unmistakable Texture and Flavor
What exactly does quinoa bring to the bread? For starters, it imparts a wonderfully subtle, nutty flavor that complements the earthiness of whole wheat flour beautifully. More remarkably, it makes the loaf incredibly tender and soft, a characteristic often hard to achieve with 100% whole wheat bread, which can sometimes lean towards a denser texture.
If you’re envisioning hard, crunchy bits of quinoa throughout your bread, prepare to be pleasantly surprised. The quinoa seamlessly integrates into the dough during mixing and baking. It softens, melds, and absorbs, leaving behind an intensely soft and fluffy crumb without any discernible hard pieces. The nutty hint is there, but it’s not overpowering; it’s a gentle whisper that enhances the overall flavor profile. My children, who are notoriously picky, are convinced this whole wheat quinoa bread makes the best toast imaginable. They often devour an entire loaf at breakfast or as an after-school snack, especially if I let them slather it with a generous dollop of Nutella.
Step-by-Step Guide to Baking Perfect Quinoa Bread
I am so eager for you to experience the magic of this bread that I’ve provided a detailed step-by-step tutorial below. While the recipe itself is straightforward, the method has a few unique aspects that contribute to its exceptional texture, which might differ slightly from other classic sandwich bread recipes you’ve tried. Following these steps carefully will ensure you achieve that perfect soft, fluffy loaf every time.
Essential Equipment for Bread Making
When it comes to bread making, a reliable stand mixer can be a true game-changer. I personally rely on my beloved Bosch stand mixer. It’s an absolute powerhouse, especially for kneading dough, effortlessly handling large batches of dense whole wheat dough without strain. While I primarily use my Bosch, it is certainly possible to make this whole wheat quinoa bread with other stand mixers, such as a KitchenAid, or even by hand. If you’re using a mixer with a less powerful motor, keep a close eye on it to ensure it doesn’t overheat. We definitely don’t want any burnt-out motors or frustrated bakers!
A note on bread pans: I often receive questions about which pans I use. For consistently great results, my go-to choices are the USA bread pans and the Chicago Metallic pans. I have several of each and wholeheartedly recommend both for their durability and reliable non-stick performance, which are essential for perfect loaves every time.
Whole Wheat Quinoa Bread Recipe Card
Whole Wheat Quinoa Bread
36 Slices (3 loaves of bread)
4 hrs
35 mins
Pin Recipe
Ingredients
- 1 cup uncooked white quinoa, rinsed
- 2 ¼ cups water
- 8 cups whole wheat flour, don’t pack the flour in the measuring cup
- ⅓ cup vital wheat gluten, optional, see note
- 1 ½ tablespoons instant yeast
- 4 teaspoons salt
- 2 ¼ cups milk, lightly warmed (about 110 degrees F)
- ¾ cup room temperature water
- ½ cup honey
- ¼ cup oil, canola, vegetable, avocado
Instructions
- Combine the quinoa and 2 1/4 cups water in a saucepan. Bring to a simmer. Cover and let cook for 10-12 minutes. Take the pan off the heat, remove the lid, stir the quinoa, and let it stand for 10-20 minutes.
- In a stand mixer, combine the wheat flour, gluten, yeast, and salt. Mix.
- Add the milk, 3/4 cup water, honey, and oil. Continue mixing; the dough will start out looking very crumbly and come together in a stiff mass. That’s ok! It will soften as the quinoa is added.
- Spoon in the warm quinoa while the mixer is running. Gradually add all the quinoa and any excess water (there shouldn’t be much; most of it should have absorbed in the quinoa).
- Continue to mix until the dough comes together and forms a soft ball of dough that clears the sides and bottom of the bowl. If for some reason (and this can depend on elevation, humidity, temperature, etc), the dough is sticky and wet, gradually add 1/4 cup of flour at a time until it forms a ball of dough that clears the sides of the bowl – but avoid adding extra flour unless you really need to.
- Let the dough knead for 7-9 minutes.
- Place the dough in a greased bowl or container, cover, and let it rise until double.
- Lightly punch down the dough and portion into three equal loaves, about 32-35 ounces each. Form the dough into loaves by patting each piece into a thick rectangle and rolling it up, pressing with the heel of your hand to get rid of air bubbles and form a taut loaf.
- Place the loaves in greased 8 1/2-inch by 4 1/2-inch loaf pans. Let rise, covered, until 1-inch above the rim of the pan.
- Preheat the oven to 350 degrees and bake for 30-35 minutes. Remove the pans from the oven and gently turn the loaves out on to a cooling rack to cool completely. Brush the tops with butter while still warm, if desired.
Notes
Whole Wheat Flour: My preference, always with whole wheat bread, is to use white whole wheat flour. This type often yields a lighter crumb and milder flavor than traditional red whole wheat flour. Red whole wheat flour may make the bread denser and heartier, which isn’t necessarily a bad thing, but it’s a good distinction to be aware of.
Wheat Grinding: If you’re interested in grinding your own wheat, you can find a quick post on wheat grinding and deciphering the different varieties of wheat to help guide you.
Vital Wheat Gluten: I highly recommend using vital wheat gluten in this recipe. It significantly helps in developing the natural gluten structure in bread made with 100% whole wheat flour, resulting in a super soft and fluffy loaf. However, it is an optional ingredient. Many readers have successfully made this bread without it and reported excellent results. If you decide to omit it, consider increasing the kneading time by a couple of minutes to help develop the gluten naturally.
Mel
Bread
American
Bake
Calories: 147 kcal
Carbohydrates: 27 g
Protein: 6 g
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 267 mg
Fiber: 3 g
Sugar: 5 g
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This whole wheat quinoa recipe truly delivers the softest, fluffiest, and most delicious bread you can imagine! If you’re new to the wonderful world of bread making and feel a bit intimidated, I encourage you to give it a try. For additional guidance, I have a step-by-step guide on my other go-to whole wheat bread recipe, which is fantastic for beginners. You might also find my tutorial on working with yeast incredibly helpful – it’s an oldie but a goodie that covers all the essentials.
Feel free to leave any questions you might have in the comments below. While I may not have all the answers, I’m always happy to share my knowledge and try to assist you on your baking journey!
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Recipe Source: This whole wheat quinoa bread recipe was lovingly adapted from a recipe found in America’s Test Kitchen Bread Illustrated. I made several significant modifications, including swapping all white flour for whole wheat, adding specific ingredients to enhance tenderness, and adjusting various aspects of the ingredients and method to perfect this unique quinoa version.