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A nutritious artisan bread with Old World taste and texture.


Recipe Summary

25 mins
50 mins
4 hrs 5 mins
5 hrs 20 mins
2 loaves


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

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

  • 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.

Cook's Notes:

If you substitute all whole wheat flour, knead for an additional 5 minutes.

For a moist loaf, place a pan of boiling water on the bottom rack of the oven while loaves are cooking.

Nutrition Facts

157 calories; protein 4.8g; carbohydrates 26.5g; fat 3.5g; cholesterol 1.4mg; sodium 449.3mg. Full Nutrition