Whole–Wheat Quinoa Bread
By America's Test KitchenPublished on January 27, 2022
Time
2 hours, plus 5¾ hours rising and cooling
Yield
Makes 1 loaf
Ingredients
1 cup water, room temperature, divided⅓ cup plus 1 teaspoon prewashed white quinoa, divided1½ cups (8¼ ounces/234 grams) bread flour 1 cup (5½ ounces/156 grams) whole-wheat flour 2 tablespoons plus 1 teaspoon flaxseeds, divided2 teaspoons instant or rapid-rise yeast 1½ teaspoons table salt ¾ cup whole milk, room temperature3 tablespoons honey 1 tablespoon vegetable oil 1 large egg beaten with 1 teaspoon water
Before You Begin
The test kitchen's preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, increase the shaped rising time by 20 to 30 minutes and start checking for doneness 10 minutes earlier than advised in the recipe.
Instructions
- Microwave ¾ cup room-temperature water and ⅓ cup quinoa in covered bowl at 50 percent power until water is almost completely absorbed, about 10 minutes, stirring halfway through microwaving. Uncover quinoa and let sit until cooled slightly and water is completely absorbed, about 10 minutes.
- Whisk bread flour, whole-wheat flour, 2 tablespoons flaxseeds, yeast, and salt together in bowl of stand mixer. Whisk milk, honey, oil, and remaining ¼ cup room-temperature water in 4-cup liquid measuring cup until honey has dissolved. Using dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low and knead until dough is smooth, elastic, and slightly sticky, about 6 minutes. Reduce speed to low; slowly add cooked quinoa, ¼ cup at a time; and mix until mostly incorporated, about 3 minutes.
- Transfer dough to lightly floured counter. Using your lightly floured hands, knead dough until quinoa is evenly distributed and dough forms smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container; cover tightly with plastic wrap; and let rise until doubled in size, 1½ to 2 hours.
- Grease 8½ by 4½-inch loaf pan. Press down on dough to deflate. Turn out dough onto lightly floured counter (side of dough that was against bowl should now be facing up) and press into 8 by 6-inch rectangle, with long side parallel to counter edge.
- Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam closed and place loaf seam side down in prepared pan, pressing dough gently into corners. Cover loosely with greased plastic and let rise until loaf reaches 1 inch above lip of pan and dough springs back minimally when poked gently with your knuckle, 1 to 1½ hours.
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Combine remaining 1 teaspoon quinoa and remaining 1 teaspoon flaxseeds in bowl. Gently brush loaf with egg wash and sprinkle with quinoa mixture. Bake until loaf is golden brown and registers 205 to 210 degrees, 45 to 50 minutes, rotating pan halfway through baking. Let loaf cool in pan on wire rack for 15 minutes. Remove loaf from pan and let cool completely on wire rack, about 3 hours, before serving.
Time
2 hours, plus 5¾ hours rising and coolingYield
Makes 1 loafIngredients
1 cup water, room temperature, divided
⅓ cup plus 1 teaspoon prewashed white quinoa, divided
1½ cups (8¼ ounces/234 grams) bread flour
1 cup (5½ ounces/156 grams) whole-wheat flour
2 tablespoons plus 1 teaspoon flaxseeds, divided
2 teaspoons instant or rapid-rise yeast
1½ teaspoons table salt
¾ cup whole milk, room temperature
3 tablespoons honey
1 tablespoon vegetable oil
1 large egg beaten with 1 teaspoon water
Ingredients
1 cup water, room temperature, divided
⅓ cup plus 1 teaspoon prewashed white quinoa, divided
1½ cups (8¼ ounces/234 grams) bread flour
1 cup (5½ ounces/156 grams) whole-wheat flour
2 tablespoons plus 1 teaspoon flaxseeds, divided
2 teaspoons instant or rapid-rise yeast
1½ teaspoons table salt
¾ cup whole milk, room temperature
3 tablespoons honey
1 tablespoon vegetable oil
1 large egg beaten with 1 teaspoon water
Ingredients
1 cup water, room temperature, divided
⅓ cup plus 1 teaspoon prewashed white quinoa, divided
1½ cups (8¼ ounces/234 grams) bread flour
1 cup (5½ ounces/156 grams) whole-wheat flour
2 tablespoons plus 1 teaspoon flaxseeds, divided
2 teaspoons instant or rapid-rise yeast
1½ teaspoons table salt
¾ cup whole milk, room temperature
3 tablespoons honey
1 tablespoon vegetable oil
1 large egg beaten with 1 teaspoon water
Why This Recipe Works
Nutty quinoa and earthy flaxseeds are hearty additions to this protein-packed whole-wheat loaf. Adding some bread flour to the whole-wheat flour allows you to work a good amount of cooked quinoa into the dough, with the flour's high protein content ensuring a sturdy crumb. Simply adding raw quinoa to the dough would result in an unpleasant crunchiness, but microwaving the quinoa with some water until the liquid is absorbed softens the seeds enough to give the baked bread great chewy texture. Incorporating a small amount of oil into the dough helps coat the protein strands, making the loaf moister and more tender, and adding some honey nicely balances the earthiness of both of the seeds. Sprinkling 1 teaspoon of raw flaxseeds and 1 teaspoon of raw quinoa atop the loaf just before baking gives each slice pleasing textural contrast and crunch.
Before You Begin
The test kitchen's preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, increase the shaped rising time by 20 to 30 minutes and start checking for doneness 10 minutes earlier than advised in the recipe.
Instructions
- Microwave ¾ cup room-temperature water and ⅓ cup quinoa in covered bowl at 50 percent power until water is almost completely absorbed, about 10 minutes, stirring halfway through microwaving. Uncover quinoa and let sit until cooled slightly and water is completely absorbed, about 10 minutes.
- Whisk bread flour, whole-wheat flour, 2 tablespoons flaxseeds, yeast, and salt together in bowl of stand mixer. Whisk milk, honey, oil, and remaining ¼ cup room-temperature water in 4-cup liquid measuring cup until honey has dissolved. Using dough hook on low speed, slowly add milk mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low and knead until dough is smooth, elastic, and slightly sticky, about 6 minutes. Reduce speed to low; slowly add cooked quinoa, ¼ cup at a time; and mix until mostly incorporated, about 3 minutes.
- Transfer dough to lightly floured counter. Using your lightly floured hands, knead dough until quinoa is evenly distributed and dough forms smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container; cover tightly with plastic wrap; and let rise until doubled in size, 1½ to 2 hours.
- Grease 8½ by 4½-inch loaf pan. Press down on dough to deflate. Turn out dough onto lightly floured counter (side of dough that was against bowl should now be facing up) and press into 8 by 6-inch rectangle, with long side parallel to counter edge.
- Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam closed and place loaf seam side down in prepared pan, pressing dough gently into corners. Cover loosely with greased plastic and let rise until loaf reaches 1 inch above lip of pan and dough springs back minimally when poked gently with your knuckle, 1 to 1½ hours.
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Combine remaining 1 teaspoon quinoa and remaining 1 teaspoon flaxseeds in bowl. Gently brush loaf with egg wash and sprinkle with quinoa mixture. Bake until loaf is golden brown and registers 205 to 210 degrees, 45 to 50 minutes, rotating pan halfway through baking. Let loaf cool in pan on wire rack for 15 minutes. Remove loaf from pan and let cool completely on wire rack, about 3 hours, before serving.
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