Quinoa Bread

Quinoa is a seed, but commonly referred to as a grain, like rice. It’s packed with protein and adds great nutritional value to a loaf of bread. It doesn’t have any gluten itself, so needs to be added to the strong and wholemeal flours. This recipe uses quinoa flour, but the full grain can be used when added as a porridge.  The quinoa flour used here is from Ancient Bakes that sells unique flours in handy 120g tubes.

Quinoa, called ‘Mother Grain’ by the ancient Incas, has been consumed in South America for thousands of years. A seed rather than an actual grain, Quinoa is a quality source of plant protein.

The recipe itself is a flexible ‘work around life’ one, where the dough can be left in the fridge for up to a week before the next step, making it ideal to work on around shifts.