Protein bread, gluten-free, salt-free, quinoa walnut bread will surely surprise you.
Cereal and legume breads are all the rage, so I wanted to try too, and you know what? I liked the result.
Very simple to prepare quinoa bread, just need to rest the grains and then the dough, in a couple of days without hurry you will have your protein loaf of quinoa.
Leaving the dough salt-free, it can be used both in the morning with a good fruit compote and at lunch with hummus or again with vegetables or why not, turning it into soup croutons.
With the same recipe you can prepare amaranth bread or buckwheat or millet.
I’ve talked a lot about quinoa on the blog, definitely very protein-rich but often not sustainable. It comes from the other side of the world; this time I managed to find an Italian organic quinoa, although the package says: This product was made or underwent its last substantial processing in Italy.
There are still many quinoa recipes you can find on the blog:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 2 Days
- Portions: 10Pieces
- Cooking methods: Oven
- Cuisine: Italian
Quinoa Walnut Bread Ingredients
Mine is a small bread, mold 6X4X3 inches, so if your mold is larger, you can use 14 oz of quinoa and 2/3 cup of water.
- 9.2 oz quinoa
- 6 tbsp water
- 2 walnuts
- 1 pinch sea salt
Tools
My mold is 6X4X3 inches
- 1 Loaf Pan
Steps to Prepare Quinoa Bread
Mine is a small bread, so if your mold is larger, you can use 14 oz of quinoa and 2/3 cup of water. (basically a double dose of mine)
First, pour your quinoa into a fine-mesh sieve and rinse it very well to lose the saponins.
Transfer to a bowl, add water, and let it soak overnight.
The next morning, drain, rinse again, and pour into the blender, adding 6 tbsp of water.
Blend very well until you have a smooth dough.
Move to a bowl, cover, and leave out of the refrigerator for 24 hours.
Then pour the mixture, which in the meantime has slightly puffed up, into the loaf pan lined with parchment paper.
Chop the walnuts and sprinkle them on the bread, bake at 350°F with fan for about 40 minutes. However, the bread remains slightly moist.
Tips
Quinoa bread stays slightly moist, so I recommend putting it in the refrigerator and toasting it in slices before consuming. It can be frozen in slices. It keeps for up to 3 days.
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