I’ve recently discovered quinoa and even more recently discovered red quinoa. I’m sure everyone has heard of the health benefits of quinoa TO DEATH, but it’s also quite yummy. I love its slightly nutty flavour and it makes my boring lunch salad more interesting. It’s also very nutritious and high in fibre. On a sadder note, I have read that its rising popularity has increased its value as a crop so much that it is now no longer affordable as a staple to those who grow it and most rely on it for their nutrition. I hope that the crop can expand in a sustainable and ethical way so that everyone can enjoy and benefit from it.
Quinoa is quite expensive, but a little goes a long way and this wonderful bread is a great way to enjoy it (OK, maybe not for the gluten intolerant!). I love the addition of walnuts and honey and the mustard gives it a slightly complex edge. This bread is a meal in itself, but works wonderfully with poached eggs for breakfast and even with just jam. I use a breadmaker to mix and prove the dough, because I’m crap at kneading bread.
Red quinoa and walnut bread
Makes: 1 loaf
- 1 cup cooked red quinoa, completely cooled (refer to packet for cooking instructions)
- 50 g walnuts, chopped
- 3 tablespoons sunflower kernels
- 7 g dried yeast (one packet)
- 500 g plain flour, sifted
- 1 teaspoon bread improver
- ¼ cup sunflower oil
- ¼ cup honey
- 100 ml skim milk
- 100 ml water
- ½ teaspoon salt
- 1 tablespoon Dijon mustard
- extra sunflower kernels to garnish
- Add all the ingredients except the walnuts, sunflower seeds and quinoa to the bowl of a bread maker and start the mixing process (use the ‘dough’ setting) *.
- Add the walnuts, sunflower seeds and quinoa five minutes into the mixing cycle.
- While the dough is proving, prepare a bread loaf tin, by lightly oiling.
- After the first prove, remove dough from bread pan and knock back, then shape into a loaf in the tin, cover with a tea towel and allow to rise again in a warm place for 45 minutes to an hour.
- Preheat oven to 200°C (180°C fan forced) for half an hour.
- Sprinkle surface with a little water and sprinkle over some extra sunflower seeds.
- Bake in oven for 45 minutes (cover with foil after 30 minutes if the surface is getting too brown).
- Allow to cool for 15 minutes in pan before turning out onto a wire rack to cool completely.
This recipe uses white flour. You may need to adjust liquids if using another flour such as wholemeal
*If you do not have a bread maker to mix and prove the dough:
- Activate the yeast in 100 ml tepid water with 1 teaspoon sugar until frothy.
- Combine the oil, milk, sunflower seeds, honey, mustard and salt and add to the yeast, then stir through the quinoa and walnuts and half the flour.
- Combine with the remainder of the flour and the bread improver and knead using the dough hook of a stand mixer or on a lightly floured surface for five to seven minutes until smooth and elastic. Add a little more flour if the dough is too sticky.
- Place dough in an oiled bowl, cover with a tea towel and allow to rise in a warm place for two hours until doubled in size.
- Go to dot point 3 of the main recipe and keep going.