Seedy quinoa bread

Prep time:     1hr 10 mins

Cook time:    45 mins

Makes 1 large loaf


180 g cooked organic quinoa 1 packet (7 g) instant yeast
450 g strong white bread flour 60 ml milk
75 g oats 180 ml warm water
1 tbsp sunflower seeds 3 tbsp olive oil
1 tbsp pumpkin seeds 3 tbsp honey
1 tsp salt



  1. Put the cooked (and cooled) quinoa in a large mixing bowl and add the bread flour, oats, mixed seeds and the sea salt. Mix and make a well in the centre
  2. Add the yeast to the mixture and pour in the milk and warm water into the well – slowly incorporate the liquids by mixing and then add the olive oil and honey and mix well again – it’s great to get your hand s in at this point!
  3. Turn the dough out onto a floured area and knead for 10 minutes until smooth and elastic
  4. Put the dough in a bowl, cover and leave to rise somewhere warm until it has doubled in size (about 1 hour)
  5. Turn the dough out onto a floured area, knock it back, knead again, and then shape it to fit a well-greased (900g) loaf tin
  6. Leave to rise once more until doubled in size (about 45 minutes)
  7. Preheat the oven to 2000C (Gas mark 6) and place a bowl of water in the bottom of the oven
  8. Bake the bread for 35-45 minutes; the bread is cooked when it is crusty, golden brown and sounds hollow when tapped underneath
  9. Let the bread cool for 15 minutes in the loaf tin before turning it out onto a wire rack
Seedy quinoa bread

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