Feb 012009

This moist, chewy bread tastes of nutty quinoa and sweeter oats. Rich, dark honey adds a deep note.

Quinoa & Oatmeal Bread

yield: 3  loaves or approximately 10 rolls


1/2 cup quinoa, well rinsed

1 cup water

1/2 cube fresh yeast (25 grams)

2 cups warm water

1/4 cup dark, runny honey. If your honey has crystallized and become hard, warm the jar in a bath of hot water and the honey will soften.

1/4 cup light, neutral-flavored oil

1 Tblsp. salt

1/2 cup oatmeal

5 cups all-purpose flour, and 1-3 cups for later

1 egg plus more oats for decorating the loaves


1. Bring the first cup of water to a boil and stir the rinsed quinoa into it. Cover and steam over a low flame for 15 minutes. Allow the cooked quinoa to cool till just warm. It’s not crucial if it gets cold. If it’s warm, it will make the yeast happy, is all.

2. Rehydrate the yeast in the other 2 cups of warm water. To the yeasty water add the honey. Stir it well to dissolve, but don’t drive yourself crazy: with stirring the rest of the ingredients in, it should dissolve.

3. Add the oil, salt, oats, and quinoa. Mix well.

4. Stir in, by half-cups, the 5 five cups of flour. Mix and mix till you have a homogenous, loose mass.

5. Cover the sponge with plastic wrap or pop it into a clean plastic bag. Now either leave it in the fridge overnight or allow it to rise 2 hours at room temperature.

The sponge should have risen, become light, and developed bubbles under the surface at the end of the rising time.

6. Stir the sponge down. Add, by half-cups, 1 to 2 cups of flour. Use the lesser amount for a light bread with lots of little holes in the crumb, as in the photo above. For a firmer bread that will hold sandwich fillings, use the greater amount.

7. Knead lightly for 1 or 2 minutes, then cover the dough and allow it to absorb the flour – 15 minutes.

8. Take the dough out of its bowl and either stretch and fold it, adding sprinkles of flour to dry it out some, or knead it for 10 minutes, likewise sprinkling flour over it.

9. Either way, once you are satisfied with the dough, shape it according to your fancy. This bread also makes good challah.

10. Allow the dough to rise 2 hours.

11. Beat the egg and paint the loaves or rolls with it. Sprinkle plenty of oats over the surface of the painted dough.

Bake at 350 F – 190 C. Rolls need 20-25 minutes of baking; loaves about 40.

The photo below shows a loaf made by the same recipe, but whose quinoa had been soaked, not pre-cooked. It was crunchy and the flavor of quinoa dominated. Not bad, but I prefer the slight trouble of pre-cooking the quinoa for a chewy bread whose taste is balanced between the grain, oats, and flour, with that honey overtone.

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  13 Responses to “Quinoa Bread with Oatmeal”

  1. This looks delicious. I will have to try this.

  2. My kids would eat a bread like this one. I’m going to aim to make some kind of multi-grain soon; maybe I’ll try adding the quinoa. I often add molasses to a multi-grain. Yum, I see your recipe has oatmeal, too. Maybe I should try it as you wrote it…

  3. Baroness,
    Well, I learned about basil bread from you. In fact, I think I’ll make some again very soon. It was really popular around here.

    My youngest, and my mother, both loved this bread. Yes, please do try it, then let me know!

  4. Quinoa bread – fantastic! I’ve never heard of using quinoa in this way but I love the idea – getting the goodness too hopefully. I always struggle to use quinoa, I just don’t love it as much as other grains but this i could go for.

  5. Helen,
    Quinoa hasn’t been my best-loved grain either, but recently I’ve been regarding it with more and more favor. I think that in the past I only ever ate quinoa that hadn’t been very well rinsed, and so was bitter. Plus it was cooked up with too much water: mushy. Yech.
    To serve it as I would rice, I use 1 1/2 times the amount of water as grain. Because I wanted it to become very soft and “disappear” into the crumb, I used 2 times the water for this bread.

  6. Quinoa bread?! This I gotta try, right now we do spelt bread. Hubby loves quinoa. wish me luck!

  7. Luck, Miriam…but it’s not a hard recipe. I just made toasted cheese sandwiches for Daughter to take to school, using this bread. And put a poached egg over a slice for breakfast, this morning – and sent Husband off to work with this bread for his sandwiches too. A loaf goes fast in this house. It’s a satisfying feeling, knowing your family is getting multi-grain bread from your own hands.

  8. Mr. BT made this bread and it was delicious. He made it with cooked quinoa.

  9. Oh, good. I think the soft texture of cooked quinoa is better in bread. Glad you liked it, Baroness.
    I think I’ll be baking some of your basil bread this week.

  10. […] Bread with Oatmeal, camera color setting = neutral I made two loaves of Mimi’s delicious Quinoa Bread with Oatmeal on Monday. I had fun playing with the different color settings on my […]

  11. Mimi, as you can see from the pingback, I made the bread. I used all white flour (though I was tempted to put in a bit of whole wheat, but I resisted for my first try), and it was delicious. Took a while, but my whole family ate it!

  12. This looks like a great recipe – can I make it in my breadmaker? CAN I use part whole wheat flour?

  13. Janet, I’ve never used a breadmaker in my life! I don’t see why not, though I imagine there are standard adjustments that have to be made between breadmaker and conventional recipes.

    You can certainly substitute part or all whole wheat flour for the white. Just keep in mind that ww flour absorbs more water than white, so add more water by tablespoons till you’re satisfied that your dough is pliable.

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