This recipe requires preparation in advance!

Quinoa is an alternative to wheat, which we are being encouraged to eat due to the poor wheat harvest of 2012.

Quinoa bread (TM)
Servings:Servings: 10 - 1 loaf
Calories per serving:153
Ready in:55 minutes + overnight and resting time
Prep. time:15 minutes + overnight and resting time
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:5th January 2013

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Same story ten years on


2022 just as bad - shame, I don't like quinona

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Mise en place

  • Grind the buckwheat, quinoa and linseeds 15 seconds / Speed 7 - it should still have a slightly coarse texture. Empty the bowl and reserve.
  • Mix the water and bread flour 6 seconds / Speed 7 and leave for 2 hours.
  • Add the remaining ingredients and the seed mix, except for the sunflower seeds 2 minutes / Knead
  • Add the sunflower seeds 15 seconds / Knead.
  • Shape into a ball and leave in a covered, oiled bowl overnight in the fridge.


  1. The following morning, remove the dough from the fridge and bring up to room temperature.
  2. Knock back, return to the bowl, shaped into a ball, cover and leave until almost doubled in size.
  3. Knock back gently and mould into required shape.
  4. Prove again, until almost doubled in size.
  5. Meanwhile preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour].
  6. Brush the top of the loaf with oil or water and sprinkle with a little quinoa.
  7. Bake for 40 minutes and allow to cool on a rack before slicing.

Recipe source


Substitute the linseeds and sunflower seeds with other types of seeds.

Chef's notes

Only had 40g linseeds, so added 20g pumpkin seeds to make up the difference.

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