Homemade quinoa bread with chia seeds
Quinoa bread is a good choice if you want homemade bread that isn’t based on wheat flour and has a satisfying seedy bite. This recipe uses quinoa, chia seeds, olive oil and simple flavorings, so the result is dense, moist and nourishing. The most important trick is soaking: get the quinoa and chia ready the evening before.
Why does quinoa bread work so well?
In this recipe, quinoa behaves differently from ordinary flour. It isn’t ground dry into a powder; instead, it’s soaked and partly blended together with the chia seeds. This creates a mixture that holds the loaf together without any complicated technique or long rising time.
The chia seeds are especially important here. Once they’ve sat in water, they turn gel-like and help the bread hold together. That’s why you shouldn’t skip this step. A dough that’s mixed together in a hurry can turn out more crumbly and bake unevenly.
The flavor is nutty and mild rather than like classic rye bread. It goes well with savory toppings such as avocado, cottage cheese, egg or hummus. At the same time, the honey and lemon juice add a little balance so the bread doesn’t taste flat.
Quinoa bread: ingredients
- Quinoa 340g
- Water 240ml
- Extra virgin olive oil 60g
- Chia seeds 120g
- Baking soda 1 tsp
- Honey 1 tsp
- Lemon juice 3 tbsp
- Salt 1 tsp
- Seed mix (sunflower & pumpkin) 70g
The ingredient list is short, but each item does something. The olive oil adds softness, the lemon juice helps brighten the flavor and the seed mix gives the top some crunch. If you use a deeper loaf pan, keep a particularly close eye on the center toward the end of baking, because a thick loaf needs more time to heat all the way through.
How do you make quinoa bread?
Start the evening before. Put the chia seeds and the quinoa in separate bowls to soak. Pour 240ml of water over the chia seeds and enough water over the quinoa to cover the grains. By morning both will be softer and easier to work into a uniform mixture.
- The evening before, put the chia seeds and the quinoa in separate bowls to soak. Pour 240ml of water over the chia seeds and enough over the quinoa to cover it.
- Preheat the oven to 160 degrees.
- Drain the quinoa and put half of it into a blender. Add the chia seeds, baking soda, honey, olive oil, salt and lemon juice. Blend into a uniform mixture.
- Stir the remaining quinoa into the blended mixture. Pour it into a loaf pan and sprinkle the seed mix on top.
- Bake for 70 minutes.
A simple truth: don’t rush the blending. If the mixture stays very lumpy, the chia and quinoa won’t bind the bread as well. At the same time, it doesn’t need to be completely silky, because part of the quinoa is added back in whole later. That’s exactly what gives the bread its pleasant texture.
After baking, let the bread cool before slicing. When warm it may seem too soft, but as it cools the loaf becomes easier to slice. If you want clean slices, use a sharp knife and cut calmly rather than sawing.
Practical tips for making quinoa bread succeed
Drain the quinoa thoroughly before using it. If it stays too wet, the bread can turn out damp and heavy in the middle. If the quinoa is well drained after soaking, on the other hand, the dough is easier to transfer to the pan and the baking result is more reliable.
You can choose the seed mix to your own taste, but the original uses sunflower and pumpkin seeds. They work well because they add crunch without overpowering the flavor. If the seeds tend to get too dark in the oven, cover the pan lightly with paper toward the end of baking.
This bread is convenient to store as slices. Put the cooled slices in a container and use them within a couple of days for breakfast or as a quick savory bite after a workout. Toasting brings out the flavor even better.
Nutrition per 100g
- 345 kcal
- 18 Fat
- 11 Protein
- 27 Carbohydrate
- 10 Dietary fiber
These numbers make this a fairly nourishing bread. The fat comes mainly from the olive oil and the seeds, the carbohydrates from the quinoa and the dietary fiber from the chia and the seed mix. If you eat it with toppings, add the nutritional value of the topping as well.
FAQ
Is quinoa bread a gluten-free option?
The ingredients in this recipe are not based on wheat, rye or barley. If you’re making it for a gluten-free diet, still always check the packaging to make sure the quinoa, seeds and other ingredients haven’t come into contact with gluten during production.
Do the chia seeds absolutely have to be soaked?
Yes, in this recipe soaking is important. Chia seeds absorb water and help bind the dough. If you add them dry, the texture of the bread can turn out drier and more uneven.
When is the best time to slice the bread?
Let the bread cool before slicing. Straight out of the oven it is more delicate, but once cooled the slice holds together better and is also good for toasting.
Author:Turg.Fitness.ee
Source: WHO – physical activity.
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