Honey Wheat Sourdough Bread with Quinoa

Cooked quinoa adds a lovely chewy texture and nutty flavor to this oat-topped honey wheat sourdough bread.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 157 Calories

Ingredients

• 1 cup milk
• 1 cup water
• 3 tablespoons honey
• 1 tablespoon salt
• 1 tablespoon active dry yeast
• 3 tablespoons olive oil
• 2 cups all-purpose flour, or more as needed
• 1 teaspoon water, or as needed
• 0.5 cup quinoa
• 1.5 cups sourdough starter
• 0.125 cup rolled oats

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring 1 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

Step 3

Whisk sourdough starter, milk, honey, olive oil, yeast, and salt together in a large bowl. Add cooked quinoa and mix until incorporated. Add flour, 1 cup at a time, mixing after each addition to form long strands of gluten.

Step 4

Knead dough for 10 minutes, adding more flour as needed to make dough workable. Set bowl on the counter, cover with a cloth, and let rise until doubled in size, 2 to 4 hours.

Step 5

Punch dough down, shape into 2 loaves, and place into well greased and floured baking pans. Wet tops of loaves slightly and press oats into the surface. Cover with a cloth and let rise in a warm place until doubled in size, 2 to 4 hours.

Step 6

Bake in the preheated oven until loaves sound hollow when you tap on the surface, 30 to 35 minutes. Remove from the oven and let sit in pans for 5 to 10 minutes before removing to a wire rack to cool completely.