Quinoa Bread Recipe

I love to bake homemade bread and am always looking for new recipes to try. A recent addition to my collection is this quinoa bread recipe. You’ll love the nutty taste of this bread that comes from both the quinoa and the whole wheat flour.  It makes wonderful sandwiches and is quite healthy too.

Quinoa Bread Recipe

  • 1 cup whole quinoa
  • 2 cups warm water
  • 1 tbsp sugar )
  • 1 packet active dry yeast
  • 1 tsp salt
  • 2 cups whole wheat flour
  • 1.5 cups all-purpose bread flour
  • 2 tbsp oil

Start by dissolving the packet of yeast in one cup of the warm water. Add the sugar as well, stir and set adside. Rinse the uncooked quinoa and set it aside.

Get out a large bowl and pour both types of flour and the salt in it. Give it a good stir, then mix in the quinoa as well. Add the yeast mixture and start to mix everything with your hands.

Keep the remaining cup of warm water close by and add a little at at time as needed. You’ll likely not use all of it. Use just enough to form a dough.

Knead the bread for a good 5 minutes. I like to do this on a clean kitchen table that has a little flour sprinkled on it to keep the dough from sticking.

Form the dough into round ball and put it in a large bowl. Pour the oil on the dough and move it around so the whole outside of the dough is well coated. Cover the bowl and let the it rise for 1.5 to 2 hours. The dough should double in size.

Punch the dough down, then knead it for a minute or two until it is smooth.  Preheat your oven to 400F.

Sprinkle some flour on a cookie sheet, then form your dough into two loaves and set them on the baking sheet. Allow them to rest for about 20 minutes while your oven preheats. Bake the bread for 20 to 25 minutes. Allow it to cool completely before you start to cut it.

Ready for more quinoa tips and recipes, I recommend you get a copy of this ebook to learn more. It’s called “The Complete Guide to Cooking With Quinoa“.

It’s packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert.



  1. Veee Schenk says

    Should I use “whole” quinoa or do I need to grind it into flour first.

  2. Veee Schenk says

    Sorry about duplicate post. I didn’t see that it had gone through the first time. Sorry!

  3. admin says

    I guess it depends on the type of quinoa you use. I don’t rinse mine even when I cook it for breakfast or as a side dish, and it never tastes bitter.

  4. Melanie says

    I’m interested to know how this works in the bread machine, as recipe says you’ll likely not use all the water. Please post an update, anyone who tries this in their machine, then I’ll be brave and try it in mine (and will update everyone, too).

  5. LisaE says

    I checked the price last weekend for quinoa but it was pretty expensive….I have wanted to try cooking with it. Is quinoa expensive by any of you?

  6. Trina says

    Definitely too much water (or not enough flour) for my bread machine. It cooked okay, and tastes fine, but the texture is a little odd. It was more like a batter than a dough. For my machine, I should have added around a half cup of flour, slowly, while it mixed until it was the right consistency.

  7. Jennidy says

    LisaE – Does your grocery store have a bulk section? I find it’s much cheaper there than when sold in small bags.

  8. Treva says

    Costco has started to sell it for $10 for 4 lb. bag of Organic Quinoa. Definitely beats my grocery store prices. You may be able to find it cheaper in bulk bins at a health food store. I love the taste and it is a good source of a complete protein.

  9. Michelle says

    I get my quinoa from the bulk food section of my grocery store and it’s a lot more reasonable than the prepackaged kind.

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