Quinoa Spelt Bread (6 Proteins, 4g Fiber)

This Quinoa Spelt Bread is a simple and healthy bread loaf that brings over 6 grams of protein and 4 grams of fiber per slice, all without yeast for a dense, rustic texture.

Table of contents

+ View More- View Less

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Quinoa Spelt Bread

This Quinoa Spelt Bread is a simple and healthy bread loaf that brings over 6 grams of protein and 4 grams of fiber per slice, all without yeast for a dense, rustic texture.

4 from 1 vote

Print Review Save Saved!

Share on Facebook Pin Save in Email

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

rest: 5 hours hrs

Total Time: 5 hours hrs 35 minutes mins

Course: Breakfast, Side Dish

Cuisine: American

Servings: 12 slices

Calories: 186.5 kcal

Author: Carine Claudepierre

Cook ModePrevent your screen from going dark

1x2x3x

Ingredients

US Customary – Metric

• ▢ 2 cups Spelt Flour - lightly packed (note 1)
• ▢ 3 teaspoons Baking Powder
• ▢ 1 cup Uncooked Quinoa - soaked 3 hours, rinsed, drained (note 2)
• ▢ ½ cup Lukewarm Water - (note 3)
• ▢ ½ cup Dairy-Free Yogurt - (note 4)
• ▢ 2 tablespoons Olive Oil - (note 5)
• ▢ ¼ teaspoon Salt

Seeds

• ▢ 2 tablespoons Pumpkin Seeds
• ▢ 2 tablespoons Sunflower Seeds
• ▢ 2 tablespoons Hemp Seeds

Instructions

• Line a 9-inch loaf pan with parchment paper. Lightly oil the paper with a cooking oil spray. Set aside.
• Place the raw, uncooked quinoa in a bowl, cover with tap water, soak 3 hours at room temperature. Drain over a sieve, rinse it under cold tap water to remove saponins.
• Preheat the oven to 350°F (180°C).
• Transfer the rinsed, drained quinoa to a high-speed blender with water and yogurt.
• Blend on high speed for a good 45-60 seconds until it looks grey and the quinoa is pulsed in smaller pieces.
• In a large mixing bowl, whisk spelt flour, baking powder, and salt.
• Pour the blended quinoa, and oil over the flour mixture.
• Stir with a rubber spatula until it forms a sticky batter, fold in seeds, and stir to evenly incorporate.
• Transfer the batter into the prepared loaf pan, and sprinkle extra seeds on top.
• Bake in the center rack of the oven for 40-50 minutes at 350°F (180°C) until a pick inserted in the center comes clean, or with just a few crumbs on it.
• Let it cool down on a cooling rack for 3 hours, or overnight, and in this case, cover the bread with a clean towel to keep it fresh. Slice the next day.

Notes

Note 1: You can swap spelt flour for all-purpose flour in the same amount.

Note 2: Any quinoa color can be used.

Note 3: lukewarm water equivalent to bath temperature about 37 °C/98°F.

Note 4: Any plain yogurt works; I like coconut or cashew yogurt.

Note 5: You can skip oil and use more yogurt instead.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Wrap the bread in a clean kitchen towel and keep it at room temperature for up to 4 days. It hardens with time, but you can slice and toast it in a bread toaster.

Share on Facebook Pin Recipe

Nutrition

Serving: 1slice | Calories: 186.5kcal | Carbohydrates: 24.6g | Protein: 6.6g | Fat: 6.6g | Saturated Fat: 0.6g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 2.4g | Trans Fat: 0.01g | Sodium: 156.1mg | Potassium: 106.9mg | Fiber: 3.9g | Sugar: 0.05g | Vitamin A: 15.5IU | Vitamin C: 0.1mg | Vitamin D: 0.001µg | Calcium: 70.5mg | Iron: 2.4mg | Magnesium: 47.9mg | Phosphorus: 155.8mg | Zinc: 0.7mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Spelt Flour – This provides the main structure and gives the loaf a nutty, wholesome flavor. All-purpose flour or white whole wheat flour work here as well.
• Baking Powder – This acts as the leavening agent to give the dense batter some lift in the oven.
• Uncooked Quinoa – This adds a significant protein boost and creates a unique texture once blended. You can use red, white, or tri-color quinoa effectively.
• Lukewarm Water – This helps blend the quinoa smoothly and brings the batter to the right consistency.
• Dairy-Free Yogurt – This adds moisture and acidity, which helps activate the baking powder. Soy yogurt, coconut yogurt, or oat yogurt are all great options.
• Olive Oil – This keeps the crumb moist and tender. Avocado oil or melted coconut oil work just as well.
• Salt – This enhances the savory flavors of the grains and seeds.
• Pumpkin, Sunflower, and Hemp Seeds – These add a nice crunch and extra nutrition to the bread. Sesame seeds or poppy seeds are also fine to use.

How to Make Quinoa Spelt Bread (in Pictures)

Carine’s Baking Tips

Let me share a few more tips for a perfect bread loaf.

• Expect a Rustic Texture – This bread is naturally dense and hearty because quinoa and spelt are high in fiber and protein. The texture is very similar to traditional German breads, so don’t expect a fluffy, airy crumb like you might find in my yogurt bread.
• Choose the Right Flour – I highly recommend using white spelt flour (or light spelt) rather than whole spelt flour. Whole spelt adds too much fiber and makes the loaf significantly harder and heavier.
• Avoid Absorbent Seeds – Stick to the crunchy seeds listed and avoid adding chia seeds, ground flaxseeds, or psyllium husk to the batter. These ingredients absorb too much liquid and will make the bread terribly dry.

More Bread Recipes

Yogurt Bread

Almond Flour Bread

Savory Quick Bread