No Knead Quinoa Bread

This Quinoa Bread really surprised me. I'm not at all experienced with this grain and was a bit skeptical because it has been kind of a fad. When the #BreadBakers group decided to use quinoa as a theme this month, I finally broke down and bought a bag of the stuff.

Guess what? This bread was great! The nutty flavor of the quinoa, combined with the mild white whole wheat, was earthy and delicious. It makes excellent toast.

This bread is amazingly easy to make. The recipe makes four one pound loaves. You mix all of the ingredients, let the dough rise, and then refrigerate it. You then have 10 days to whip off a one pound piece of the dough and bake up a loaf of bread. How easy, right?

Quinoa (I think it's pronounced Keen Wah) is supposed to be a super food, and very high in protein and calcium. It's an ancient grain, originally from the South American Andes, and very high in fiber. It comes in multiple colors too! I used whole white quinoa, but you can get it in red or black. You can also get flaked and puffed quinoa.

No Knead Quinoa Bread

Makes 4 one pound loaves. The dough can be make in advance, and then refrigerated up to 10 days. 

Ingredients

3 C white whole wheat flour

3 1/2 C unbleached all purpose flour

1 C whole quinoa

1 1/2 T instant yeast

1 T kosher salt

1/4 C vital wheat gluten

3 1/4 C water

Instructions

1. Whisk the dry ingredients together in a large (at least 5 quart) bowl or dough rising bucket.
2. Add the water and mix with a dough whisk, by hand, or a large wooden spoon. 
3. Cover, and let the dough rise at room temperature for 2 hours. 
4. Place the dough in the refrigerator for at least 24 hours, and up to 10 days. 
5. When you are ready to bake, cut off a 1 pound loaf (1/4 of the dough), and shape it into a ball on a floured work surface. 
6. Place the dough, seam side down, onto a small piece of parchment paper. Lift the dough, parchment and all, into a soup bowl. Cover with plastic wrap. 
7. Let rise for about 90 minutes. 
8. Place a Dutch oven in your oven and preheat it to 450 degrees F. 
9. When the dough is ready, bring the Dutch oven out of the oven, uncover, and lift the dough, parchment and all, into the Dutch oven. Slash the dough, cover, and place back into the oven. 
10. Bake for 15 minutes, uncover, and bake for another 10 to 20 more minutes. The bread should reach an internal temperature of about 200 degrees F. 
11. Cool completely on a wire rack. 

This recipe has been slightly adapted from Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients. 

Check out all of these other bread recipes using quinoa from my #BreadBakers friends:

• Garlic Multigrain Bread by Kelly at Passion Kneaded
• Maple Walnut Quinoa Quick Bread by Renee at Magnolia Days
• Mocha Porter Quinoa Loaf by Stacy at Food Lust People Love
• No Knead Quinoa Bread by Karen at Karen's Kitchen Stories
• Pan de Quinoa y Miel by Camilla at Culinary Adventures with Camilla
• Quinoa and Millet Bread by Anshie at Spiceroots
• Quinoa Oatmeal Bread by Cindy at Cindy's Recipes and Writings
• Red Quinoa Sourdough Bread by Sophie at Sweet Cinnamon & Honey

What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.

 
How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient. Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at foodlustpeoplelove@gmail.com.