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Honey Wheat Sourdough Bread with Quinoa
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
320 minutes
Quinoa adds chewiness and nuttiness to oat-topped honey wheat sourdough bread.
Ingredients:
  • 1 cup water
  • 0.5 cup quinoa
  • 1.5 cups sourdough starter
  • 1 cup milk
  • 3 tablespoons honey
  • 3 tablespoons olive oil
  • 1 tablespoon active dry yeast
  • 2 cups all-purpose flour, or more as needed
  • 1 teaspoon water, or as needed
  • 0.125 cup rolled oats
Instructions:
  • In a saucepan, bring 1 cup of water and quinoa to a boil. Reduce heat, cover, and simmer for 15-20 minutes until quinoa is tender.
  • In a large bowl, combine sourdough starter, milk, honey, olive oil, yeast, and salt, whisking until smooth. Stir in cooked quinoa until well mixed. Gradually add flour, 1 cup at a time, stirring well after each addition until gluten strands form.
  • Work the dough for 10 minutes, gradually incorporating more flour until the dough is smooth and elastic. Place the bowl on the counter, cover with a cloth, and allow it to rise until it doubles in size, which usually takes 2 to 4 hours.
  • After punching the dough down, shape it into 2 loaves and transfer to well-greased and floured baking pans. Gently moisten the tops of the loaves, sprinkle oats over the surface, then cover with a cloth and allow to rise in a warm spot until doubled in size, for 2 to 4 hours.
  • Preheat your oven to 350°F (175°C) for the perfect baking temperature.
  • Bake in the preheated oven for 30 to 35 minutes until loaves sound hollow when tapped. Let cool in pans for 5 to 10 minutes before transferring to a wire rack to cool completely.

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