handmade bread with wholesome ingredients and Old World flavor and texture.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Additional Time: | 4 hrs 5 mins |
| Total Time: | 5 hrs 20 mins |
| Servings: | 16 |
| Yield: | 2 loaves |
Ingredients
- 1 cup water (Optional)
- ½ cup quinoa
- 1 ½ cups sourdough starter
- 1 cup milk
- 3 tablespoons honey
- 3 tablespoons olive oil
- 1 tablespoon active dry yeast
- 1 tablespoon salt
- 2 cups all-purpose flour, or more as needed
- 1 teaspoon water, or as needed (Optional)
- ⅛ cup rolled oats (Optional)
Instructions
- Bring 1 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Whisk sourdough starter, milk, honey, olive oil, yeast, and salt together in a large bowl. Add cooked quinoa and mix until incorporated. Add flour, 1 cup at a time, mixing after each addition to form long strands of gluten.
- Knead dough for 10 minutes, adding more flour as needed to make dough workable. Set bowl on the counter, cover with a cloth, and let rise until doubled in size, 2 to 4 hours.
- Punch dough down, shape into 2 loaves, and place into well greased and floured baking pans. Wet tops of loaves slightly and press oats into the surface. Cover with a cloth and let rise in a warm place until doubled in size, 2 to 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until loaves sound hollow when you tap on the surface, 30 to 35 minutes. Remove from the oven and let sit in pans for 5 to 10 minutes before removing to a wire rack to cool completely.
- If you substitute all whole wheat flour, knead for an additional 5 minutes.
- For a moist loaf, place a pan of boiling water on the bottom rack of the oven while loaves are cooking.
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 449 mg |
| Sugars | 5 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and yummy! The sourdough adds a slight tang, the honey adds a gentle sweetness, and the quinoa gives it a fun little crunch. I forgot to knead it before the first rising time – whoops! – but it turned out pretty well anyway. Probably not a good choice for sandwich bread, (thin slices have a tendency to fall apart) but delicious and wonderful as a “table bread”.