This no-knead quinoa peasant bread recipe makes 2 loaves. The bread has a nutty flavor and the chewy texture of quinoa. This is currently our favorite bread! We like to eat it with a little butter plain or toasted or not. Delicious!!
Course Bread
Cuisine American
Keyword no-knead, quinoa
Prep Time 25 minutesminutes
Cook Time 1 hourhour
Rising Time 1 hourhour30 minutesminutes
Total Time 2 hourshours55 minutesminutes
Servings 16people
Calories 154kcal
Ingredients
2 ½c.waterdivided
½c. quinoauncooked
2¼tsp.active dry yeast
2tbsp.granulated sugar
2tbsp.avocado oil or butter
1½tsp.salt
4c.all-purpose flour(482 grams)
Instructions
To Cook the Quinoa
Add 1 cup of the water and the quinoa to a small saucepan.
Cook at a low bowl for about 15 minutes, stirring occasionally. The quinoa will absorb the water and expand to about 1 ½ cups cooked.
Turn off the burner and let the quinoa cool to no warmer than 115°F while you mix the dough as instructed below.
To Mix the Dough
In a large bowl with a lid, add the yeast and 1 ½ cups of lukewarm water (between 105°F and 115°F.). Let set for about 5 minutes while you assemble the other ingredients.
Once you've verified that the yeast has activated and it is foamy, add the remaining ingredients and stir.
Add your cooled quinoa (that is no warmer than 115°F) to the bowl. Your dough will be sticky and very wet.
Loosely cover your bowl and let your bread sit on the countertop for 1 to 2 hours, or until doubled.
Pour your very wet dough out onto your lined baking sheet or divided it into 2 loaf pans.
Try not to work your dough too much as it has some nice airy bubbles in it already.
At this point, your dough will still be very wet. To shape, wet your hands slightly.
Let your loaves rest uncovered for about 20 to 30 minutes and preheat the oven to 400°F.
Bake in the preheated oven for 25 to 30 minutes. Your baking time will vary significantly based on the shape and thickness of your loaf.
To check for doneness, your bread top should be golden brown, sound hollow when tapped, and measure 190°F when a probe thermometer is inserted into the thickest part.