Spelt flour and red quinoa bread | bitterbaker.com

Spelt flour and red quinoa bread

I’ve been having so much quinoa lately that I’m afraid it’s going to start squirting out of my ears soon. It didn’t make it better that I felt the need to make a bread with quinoa in it. What if my skin turns red (I’ve been having red quinoa)?

Spelt flour and red quinoa bread | bitterbaker.com
Bread in a healthier version.

I suppose that’ll have to be a later problem, because I already baked my special quinoa bread. I switched it up this time using some spelt flour instead of regular bread flour, and I really like the change. Spelt flour has more of a nutty taste to it (and is supposedly a little bit healthier).

The smell of this fresh loaf is amazing, too. For some reason it made me think of Greece. Turquoise water, white sand, greek salads, bread and water melon. Can’t say the loaf disappointed me in that regard, even though I was looking out the window at gray skies and wasn’t anywhere near a white, sandy beach.

Spelt flour and red quinoa bread | bitterbaker.com
Maybe it doesn’t look that Greek. But it smelled like it. Which is a good thing.

Spelt flour and red quinoa bread

Total time: 16-24 hours to let the pre-dough get active. Then another 4-5 hours to let the dough rise and baking the bread. Makes 1 loaf.

Ingredients
Day 1

  • ½ cup dry red quinoa
  • 55 g (1.9 oz) white starter
  • 249 g (8.8 oz, not fluid!) filtered water 
  • 166 g (5.9 oz) bread flour

Day 2

  • 1 tbsp sea salt
  • 1 tbsp honey
  • 256 g (9 oz) spelt flour

Toppings
wheat bran

Spelt flour and red quinoa bread | bitterbaker.com
Like always, one of my favorite toppings on bread is arugula and avocado. This time with a little bit of cream cheese. 

Instructions
Pre-cook the red quinoa according to the instructions on the package. Let cool in the fridge. Mix starter, water and bread flour in a bowl. Cover with plastic wrap and let sit in room temperature for 16-24 hours until the pre-dough is active, looking nice and bubbly.

Mix in sea salt, honey, spelt flour and the cooked quinoa in the pre-dough. Flour a bread basket with lots of flour, and place the round dough in there. If you don’t have a bread basket, just shape your dough into a round loaf. Sprinkle wheat bran on the bottom of the loaf (if it’s in the bread basket), or on top of the loaf if it’s on an oven tray, and let rise for 3 hours, until it has doubled in size.

Preheat the oven to 500°F. If your dough was in a bread basket, turn the bread basket upside down and tip out the dough onto a greased oven tray. Spray some water on the bottom of the oven and bake the loaf for 15 minutes. Turn down the temperature to 390°F and bake another 40 minutes, until the loaf is cooked all the way through. If the bottom of the crust isn’t golden brown, but the loaf is cooked all the way through – just turn the loaf upside down and bake it for another 5 minutes.

Spelt flour and red quinoa bread | bitterbaker.com
Pair with a grapefruit and you got yourself a perfectly healthy breakfast, or afternoon meal.

This post has been submitted to YeastSpotting.

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    16 thoughts on “Spelt flour and red quinoa bread

    1. Korena

      Another fantastic loaf of bread! I’m bookmarking this one – I love baking with spelt and this sounds amazing. Question – what’s the quantity of quinoa? It just says “1/2″ — 1/2 of what?

      Reply
    2. Eat Good 4 Life

      I am not much of a bread baker but I love bread though. You can say I am afraid of yeast. I like working with the fresh kind but that is not available where I live :-( Great looking loaf of bread!! I am loving the quinoa in it.

      Reply
      1. Yvonne Rogell Post author

        Oh don’t be afraid of yeast! It’s not that difficult, really. I think it’s all about getting passed that first bad batch, then it’s just fun and usually turns out good :)

        Reply
    3. Ian

      Beautiful looking bread. Very nice photography as well. I’ve use Quinoa before but not for a while so I will have to add this to my baking list.

      Reply
      1. Yvonne Rogell Post author

        Wow, thank you so much!! You just made my day! I needed some encouragement on my rustic loaves, it’s one of my favorite breads to bake, although one of the toughest kinds to “sell”… Now I feel like I have a reason to keep going! :)

        Reply
    4. Jeannee

      Great recipes. I’m not as much of a baker as a savory cook, but when I do bake, I like to do something really fun. Your recipes look so creative and everything looks striking in the photos. Nice.

      Found you after you visited/followed by blog. Thanks for that :-)

      Reply
      1. Yvonne Rogell Post author

        Thank you so much Jeannee! Makes me very happy to hear :) I’m so happy I found your blog! I absolutely love your recipes, it’s exactly the kind of food I like to eat – lots of flavor and on the healthy side!

        Reply
      1. Yvonne Rogell Post author

        Oh my, thanks so much for reminding me! I’ve been meaning to do this for a long time, but somehow it’s managed to slip my mind.. I just added a RSS feedburner button to my page, and I’m trying to set up a Bloglovin account as well.. Hopefully that will work.

        Reply

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