Quinoa Spelt Bread

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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.

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Prep Time10

Cook Time25

rest5

Total Time5 35

Servings: slices

Calories: 186.5kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition