Whole Wheat and Quinoa Sourdough Bread

This whole wheat and quinoa sourdough bread is much lighter and just whole wheat alone. The quinoa flour imparts a lightness and fluffiness to the bread!

Since I have been making my bread products with freshly milled whole wheat flour, I have always been trying to figure out a way to make the finished product more fluffy and airy. I find that without adding a little all-purpose flour, the bread is a bit on the heavy side.

Recently, I got serious about finding an alternative to all-purpose flour. I wanted the bread the be completely whole grain. Until now, I hadn’t found a good substitute. Enter Quinoa flour!

I never used quinoa flour before, but, I had an idea of it’s properties. It has a high protein content which is great for bread products. It is also a very light flour, much like all-purpose flour.

Since it is gluten free, you have to be careful to not substitute too much of the whole wheat for this flour. But, substituting a small portion of the flour with this quinoa flour will add the lightness I am looking for.

I grind quinoa in my grain mill https://amzn.to/3qnm9Ot however, you can purchase the flour as well https://amzn.to/43zZQni

Finding this alternative to all-purpose flour has been a game changer in my kitchen. It can be used to make wonderful gluten free pancakes, added as a portion to any of your bread products for added protein, and, used in gravies.

This bread is an adaptation of my no knead sourdough sandwich bread Easy No Knead Sourdough Sandwich Bread – The Rose Homestead You can also use this flour in my whole wheat sourdough artisan bread Same Day Whole Grain Sourdough Artisan Bread – The Rose Homestead

If you are new to baking with freshly milled wheat, the dough needs to be a bit more hydrated than it’s all-purpose counterpart. This will make a more moist finished product.

The night before you want to make the bread, mix the ingredients in a large mixing bowl. I like to mix the water and starter together, then add the flour, salt, oil, and honey.

You want to make sure your starter has been fed within the last 4-12 hours and is active and bubbly.

For this recipe you will need:

• 1 cup filtered water
• 1/2 cup fed sourdough starter
• 1/4 cup olive oil
• 2 tbsp honey
• 1 1/2 tsp salt
• 3 cups freshly ground whole wheat flour
• 1/2 cup quinoa flour

Cover with plastic wrap, bees wrap, or a bowl cover. Allow to ferment overnight on the counter.

The next morning, turn the dough onto a lightly floured work surface. Shape into a loaf shape and place in a greased loaf pan. Cover and allow to rise 1-2 hours, or, until it is to the top of the loaf pan.

Preheat oven to 375 degrees F.

Bake in preheated oven for 40 minutes.

Allow to cool on a cooling rack completely before slicing.