Protein bread, gluten-free, salt-free — the quinoa walnut bread will surely surprise you.
Grain and legume breads are very popular; I wanted to try one too, and you know what? I liked the result.
Very easy to prepare quinoa bread: just soak the grains and then blend. In a couple of days, without rushing, you’ll have your protein quinoa loaf.
Leaving the dough without salt means you can use it in the morning with a good fruit compote, at lunch with an hummus, with vegetables, or even toasted into croutons for soup.
With the same recipe you can prepare amaranth bread or buckwheat or millet bread.
I’ve written about quinoa many times on the blog: it’s certainly 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 reads: This product was produced or last substantially processed in Italy.
There are many quinoa recipes on the blog:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 2 Days
- Cooking time: 45 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients — Quinoa Walnut Bread
My loaf is small — pan size 6 x 4 x 3 in (15 x 10 x 7.5 cm). If your pan is larger you can use about 2 1/3 cups (400 g) quinoa and about 9 tbsp (140 ml) water.
- 1 1/2 cups quinoa
- 6 tbsp water
- 2 walnuts
- 1 pinch unrefined sea salt
Tools
My pan is 6 x 4 x 3 in (15 x 10 x 7.5 cm)
- 1 Loaf pan for sandwich bread
Steps to prepare the quinoa bread
My loaf is small — if your pan is larger you can use about 2 1/3 cups (400 g) quinoa and about 9 tbsp (140 ml) water. (This is basically a double batch of mine)
First, pour your quinoa into a very fine-mesh sieve and rinse it thoroughly to remove 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 (90 ml) of water.
Blend very well until you have a smooth batter.
Move it to a bowl, cover and leave at room temperature (not refrigerated) for 24 hours.
Then pour the mixture, which by now will have slightly risen, into a loaf pan lined with parchment paper.
Chop the walnuts and sprinkle them over the bread, bake at 356°F (convection) for about 40 minutes. The bread will remain slightly moist.
Tips
The quinoa bread stays slightly moist, so I recommend keeping it in the refrigerator and toasting slices before eating. It can be frozen in slices. It keeps for up to 3 days.
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