Quinoa Bread

Hands on Time: 20 minutes
Baking Time: 30-35 minutes
Total Time: 2 1/2 hours including rise time

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Quinoa is an ancient grain with high protein, mineral, and vitamin content. The grain turns to a translucent interesting looking kernel that has a delicious, slightly nutty flavor.


  • 1/3 cup quinoa
  • 2/3 cup water
  • 1 cup warm milk (low or no fat is fine)
  • 1/4 cup sorghum, molasses, honey or sugar
  • 1 tablespoon oil
  • 1 package or 1 tablespoon (scant) dry yeast
  • teaspoon salt
  • 1 cup WEM Whole Wheat Flour
  • 2 1/2 cups WEM All Purpose (unbleached) Flour


  1. Rinse quinoa in cold water. In medium saucepan, stir together quinoa and water. Bring to boil, lower to simmer and cook for 15 minutes. Cover and let cool. Makes 1 cup cooked quinoa.
  2. In large bowl, stir together milk, sorghum, oil and yeast.
  3. Mix in salt, quinoa, and whole wheat flour beating vigorously by hand or with electric mixer for 3 minutes.
  4. Mix in unbleached flour.
  5. Turn out on floured surface and knead for 5 minutes. (Or with mixer using dough hook attachment.)
  6. Place in a clean oiled bowl, turning once to coat.
  7. Cover and set in a warm place torise for 1 hour.
  8. Deflate dough and shape into loaf.
  9. Oil or spray a loaf pan.
  10. Place loaf in pan, cover and let rise for 20 minutes.
  11. Preheat oven to 375 degrees.
  12. Bake 30-35 minutes or until bottom of loaf is golden brown.
  13. Remove from pan and cool on rack.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions

Mill Hours: | 7 Days/Week: 8:30 am - 5:00 pm
Cafe Hours: (Located on the 3rd floor of Mill)
Mon-Fri: 10:30 am-4:00 pm
Sat & Sun: 8:30 am - 4:00 pm

1-866-492-7324 | Contact