Quinoa Bread For Bread Machine Recipes

QUINOA BREAD RECIPE

Steps:

• Preheat oven to 400 degrees F and grease 8" x 5" loaf tin with butter or coconut oil well.
• In a high-speed blender or food processor, grind quinoa for a few minutes until flour forms. Transfer to a large mixing bowl along with oat flour, baking soda, baking powder and salt; stir very well. Add butter or coconut oil and stir until it is incorporated with dry ingredients in small pieces.
• In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl with dry ingredients and mix well with spatula.
• Transfer to a prepared loaf tin, level and sprinkle with sesame seeds if desired. Bake for 60 minutes loosely covered with parchment paper for the first 30 minutes to prevent top from burning.
• Remove from the oven and let cool for about an hour. Then loosen the sides with a knife, flip the tin and give a few gentle pats on a bottom. Bread should slide out and cool off completely before slicing.

HIGH PROTEIN QUINOA BREAD

Steps:

• Whisk honey into warm water and add yeast. Let stand for 5 - 8 minutes until yeast has bloomed and is puffy.
• Meanwhile, whisk together dry ingredients and add to the bowl of a stand mixer. In a small bowl, beat together eggs and oil.
• With the mixer running on low speed, add yeast mixture and let incorporate for a few seconds. Add eggs and almond oil, and mix for 2 minutes. Turn mixer to medium speed, and mix for another minute, adding raw quinoa, sunflower seeds, and poppy seeds if using.
• Line a loaf pan (I recommend this one)with parchment paper and pour dough inside. Place in a warm, draft-free space in your house and let rise for 30 - 45 minutes until loaf has doubled in size.
• Preheat the oven to 375 degrees F. When dough has risen, bake on the center rack for 40 - 50 minutes until loaf is browned and sounds hollow when you tap on it.
• Remove bread from pan and let cool completely on a wire rack before slicing. Store extra bread in freezer (wrap in tinfoil and place in a sealable plastic bag.

PUMPKIN QUINOA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Whisk pumpkin, brown sugar, white sugar, canola oil, and eggs together in a bowl until smooth. Sift flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves together in a separate bowl. Stir flour mixture, a little at a time, into pumpkin mixture until batter is smooth; fold in quinoa, walnuts, and cranberries. Pour batter into prepared loaf pan.
• Bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.

QUINOA BREAD (FOR BREAD MACHINE)

Steps:

• Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Basic cycle; press start. (This recipe is not suitable for use with delay timer.).
• When the baking cycle is complete, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
• To cook quinoa: rinse quinoa well to remove the bitter outer coating. Boil quinoa using one part of quinoa and two parts of water. (i.e. 1 cup quinoa plus 2 cups water; yields 3 1/2 cups boiled quinoa). Boiling time is 20 minute for white quinoa, dark quinoa takes a little longer.

QUINOA BREAD (BREAD MACHINE)

Steps:

• Place ingredients in loaf pan in order suggested by manufacturer.
• Bake on sweet bread cycle, light crust.

QUINOA BREAD (VEGAN + GLUTEN-FREE)

Steps:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the quinoa in a blender or food processor and whizz until you get a fine powder.
• Transfer into a large bowl.
• Place the oats in the blender or food processor and whizz until you get a fine powder.
• Add to the bowl.
• Add the baking powder, bicarbonate of soda and salt and mix well.
• Add the water and vinegar and mix again.
• Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.
• Scatter over seeds to decorate, if desired.
• Bake in the oven for around 30 minutes, until risen slightly and an inserted skewer comes out clean.
• Leave to cool on a wire rack before putting away to store.
• Keeps well in the fridge for up to a few days. If not eaten on the day it's made, it's best toasted before eating.

GLUTEN-FREE QUINOA BREAD

Steps:

• Whisk agave syrup into warm water in a small bowl; add yeast. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk in eggs and oil.
• Combine quinoa flour, sorghum flour, tapioca starch, salt, and xanthan gum in the bowl of a stand mixer. With the mixer running on low speed, pour in yeast mixture. Mix until dough is smooth, 2 to 3 minutes. Add sunflower seeds; mix until incorporated.
• Line an 8 1/2x4 1/2-inch loaf pan with parchment paper; pour in dough. Cover with plastic wrap. Let rise in a warm, draft-free space, 30 to 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake loaf in the preheated oven until browned and an instant-read thermometer inserted into the center reads 210 degrees F (99 degrees C), 50 to 60 minutes.
• Invert loaf onto a wire rack and cool completely, about 1 hour, before slicing.