Quinoa Power Bread

We can’t all be champions. But we can sure eat like them. As far as breakfast goes, this bread takes Wheaties “Breakfast of Champions” to task. The smell of this bread baking is amazing. Maybe it’s the buttermilk, or maybe it’s the addition of the nutty quinoa grain, whatever it is, it’s spectacular.

I love breakfast. Nothing makes me happier than to sit down and enjoy a hearty piece of toast with coffee. I’ve cooked and baked with quinoa several times, but never added it to bread. Tragic misstep on my part. The crumb is spongy and moist; crust brown and crisp.

Quinoa is known as a powerhouse grain, but it’s actually a relative of the leafy green vegetable family like spinach and Swiss chard. Recently rediscovered, quinoa was once called “the gold of the Incas” for its value in increasing the stamina of their warriors. Not only high in protein, quinoa supplies complete protein, meaning that it includes all nine essential amino acids. It also has significant amounts of amino acid lysine, which is essential for tissue growth and repair. In addition to the protein, quinoa supplies a good amount of manganese, magnesium, folate, and phosphorus, making this grain especially beneficial.

Quinoa Power Bread

Makes 1 8×4 Loaf

3 cups all-purpose flour

1/2 cup white whole wheat flour

1 cup cooked quinoa

1 1/4 cup low-fat buttermilk

2 tsp kosher salt

1 tsp dry instant yeast

1/4 cup evaporated cane juice sugar, or honey*

Bonus tips

Protein junkie? Substitute 1/4 cup soy flour for 1/4 cup all purpose flour

Want to add some omega 3 action? Sprinkle 2-3 tbsp of flax meal into the flour

Directions

In a bowl, whisk together 2 cups of flour, salt and yeast.

In a large bowl, whisk together low-fat buttermilk, sugar and/or honey.  Beat in the dry ingredients until combined, gradually working in the flour until the dough pulls away from the sides of the bowl.

Turn out onto a lightly floured surface and knead, about 10 minutes. Place in a large greased bowl. Cover and store in the oven with the light on and the door closed until it has doubled in size.

Punch dough down and shape in greased loaf pan and let rise until doubled in size.  Brush top with melted butter.

Pre-heat oven to 400 degrees. Bake loaf until golden brown and sounds hollow when tapped on the bottom about 40-45 minutes. Let cool on wire rack.  Bon Appetit!

* if you use honey, might require an additional 1/4 cup all-purpose flour