quinoa bread

07 Jun

I first heard Cynthia Lair on NPR talking about the best way to cook mustard greens and fell in love with her humor and commitment to eating real food. She is a certified health and nutrition counselor and teaches the whole foods cooking program at Bastyr University.   I did a quick google search and found her website,  There are funny and informative video clips on how busy people can cook good, whole foods and make nutritious meals.

This is a recipe from her cookbook “Feeding the Whole Family, Cooking with Whole Foods”.  I’ve made this whole grain bread with oatmeal, spelt and quinoa.  They were all great, but the quinoa was the best, having the lightest texture.  If you are not familiar with quinoa (keen-wah), it comes from South America where it was once a staple for the Incas.  It is actually a complete protein, which is unusual for plant foods.  It’s a good source of fiber, magnesium and iron.  It has a slightly nutty flavor.

Quinoa Bread

Starter Dough

  • 2 cups cooked quinoa
  • 2 cups water
  • 1/4 cup olive oil
  • 1 Tbsp. salt
  • 1 Tbsp. yeast
  • 1 cup whole wheat flour
Blend quinoa and water in a blender until well mixed.  Pour into bowl of standing mixer with a paddle attachment.  Add oil, salt, yeast and flour.  Mix until it looks like thick cereal.  Cover with plastic wrap and let sit on your counter for 12 to 24 hours.
  • 1/4 cup maple syrup
  • 2 cups whole wheat flour
  • 3-4 cups white flour or whole wheat white flour
Add maple syrup to the starter.  Stir in the whole wheat flour.  Switch to a dough hook and add the remaining flour until it is soft and springy, not sticky.
Grease a bowl lightly with olive oil and place dough in it.  Cover with plastic wrap and let rise 1 1/2 to 2 hours.
Spray 2 loaf pans with olive oil non-stick spray.  Divide dough in half and press with your fingertips into a rectangle.  Roll up tightly and place in pans, seam side down.
  • 1 tsp. water
  • 1 tsp. maple syrup
  • 1 tsp. melted butter
  • 1/4 tsp. salt
Mix together and brush the tops of the bread dough.  Cover and let rise for 45 minutes.
Preheat oven to 350 degrees.  Bake 45-50 minutes.  Wait 5 minutes before removing from pan.  Let cool 30 minutes  before slicing.
Using the Weight Watcher’s Recipe Builder, I calculated that each loaf has 44 pts+.  If you cut it into 16 pieces, each slice would have 2 pts+
1 Comment

Posted by on June 7, 2011 in baking, points plus


Tags: ,

One response to “quinoa bread

  1. Marc

    June 7, 2011 at 7:08 pm

    This bread is a bit nutty tasting. It’s terrific as toast with jam or nut butter!


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