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Dec 092014
 
quinoa and millet bread
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quinoa and millet bread

For this month’s bread with the Breadbakers, our host, the wonderful Mireille Roc of Chef Mireille’s East West Realm chose Quinoa as the theme ingredient. I was excited to be baking with quinoa because I love quinoa in all forms. I have even made a Quinoa chilli to the horror of some but admiration of many. I also managed to convert a few white rice lovers over to a nice Quinoa Biryani . And I have made dime a dozen pancakes and flatbreads with it. But what I had never done was to actually make a loaf of bread with it. So this was a bread making project I was looking forward to.

Making a bread from a gluten free flour is always a big project. There are many things to consider; taste and texture being the foremost. Most gluten free grains/seeds need help in the texture department. And you always need to combine at least a couple of them to create a well rounded flavor.  And sometimes you need to bake them more than once to achieve what you had set to achieve. For example this first trial did not go so well.

quinoa bread

The bread was dense and wet and sort of uncooked after the first trial. And did not rise much. But a brave bread baker is one who tries again and never gives up.

quinoa bread-6

Ah! there it is. The perfect loaf of delicious bread made with good for you ingredients. And if you want to eat some with a cup of coffee, You must not resist.

PicMonkey Collage

 

Here are some more #Breadbakers who have made some wonderful Quinoa breads this month.

What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.

Bread Bakers

How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.

Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at foodlustpeoplelove@gmail.com.

 

Quinoa and Millet Bread #BreadBakers

Ingredients

  • 1 C Quinoa
  • 1 C Whole Millet
  • 4 Tbsp Psyllium Seed Husk
  • 1 Tbsp Brown Sugar
  • 1 tsp.Vital Gluten
  • 1 tsp Active Dry Yeast
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Sea Salt
  • 1 Tbsp. Apple Cider Vinegar
  • 2 C Water
  • 3 Tbsp Oil
  • 1/2 tsp each of poppy seeds, sunflower seeds, sesame seeds etc

Instructions

  1. Rinse the millet and quinoa separately. Soak them separately in water for about 12 hours. The water should cover the grains well.
  2. Drain the quinoa and Millet and put into a food processor along with brown sugar, oil,salt, yeast, vital gluten, psyllium husk and water and mix until blended into a batter. Cover and set up to preheat the oven.
  3. Preheat the oven to 325*F and prepare a loaf pan. Just before putting the batter into the pan to bake, add apple cider vinegar and baking soda and stir once or twice. Transfer to the pan, sprinkle all poppy seeds and nuts etc and bake for 60 - 80 or until the loaf springs back when lightly touched on top.
  4. Allow to cool before removing from pan and cool completely before slicing.

Notes

Recipe adapted from WholeheartedEats

http://www.spiceroots.com/quinoa-millet-bread-breadbakers/

 Posted by on December 9, 2014 at 12:26 AM

  16 Responses to “Quinoa and Millet Bread #BreadBakers”

Comments (14)
  1. This bread looks so hearty. Yum!

     
  2. Such a striking looking bread–that top photo is like a work of art! Good on you for persevering. And quinoa chili rocks!

     
  3. I almost never use millet for some reason. I should just start — it’s good stuff. And love the idea of combining it with quinoa. I’ve made quinoa chili, too! It’s really a great dish, isn’t it? Anyway, lovely recipe — thanks.

     
  4. I love the look of this bread!

     
  5. Nice looking loaf! Good job, I love breads with seeds and texture.
    Now, this bread isn’t gluten free is it?
    Doesn’t matter…looks wonderful!!

     
  6. I must give it a try!

     
  7. Your loaf looks lovely, perfect toasted with a cup of tea, yum!

     
  8. Your bread sounds great! So does quinoa chili =) Nice loaf!

     
  9. WOW – you used both millet and quinoa none have gluten and still managed to make a great loaf
    This is a really a great accomplishment

     
  10. That toasted piece looks incredible! I’m always looking for seed combinations to put on top of loaves, I really like the poppy/sunflower seed mix.

     
  11. Glad you kept on and was able to get your bread the way you wanted. I think adventures like that make us better bakers and more prepared for future loaves.

     
  12. I’ll bet the first loaf would have been fine toasted but that second loaf? It’s just perfect! I love all the seeds on top as well!

     
  13. I love quinoa chilli! Great job going gluten free. I am still too scared to try to make a gluten free loaf.

     

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