Fresh Milled Whole Wheat Quinoa Sourdough Bread

This fresh milled 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, plus adds protein!

The flavor of this loaf is elevated as well with the addition of the quinoa flour. This loaf is perfect for toast or sandwiches.

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Why use Fresh Milled Flour?

Home-milled flour has 40/44 key nutrients and is also very high in fiber. But, it doesn’t end there, whole grain flour is packed with flavor, as well!

Store bought white flour, all purpose flour, and bread flour are sifted of all those nutrients and fiber making it a “dead flour”.

Want more information on how to incorporate fresh milled flour in your kitchen? CLICK HERE!

Considerations when adding Quinoa Flour to bread recipes

Keep in mind that quinoa flour is gluten free, so take care to not add too much as the bread won’t rise properly and the texture will be off.

Adding a small amount of quinoa flour not only adds flavor and protein, but also a lightness to the 100% whole grain loaf.

I grind my wheat berries and quinoa in my Nutrimill Grain Mill

Ingredients you will need:

• 1 cup filtered water – WATER FILTER I USE. Use my coupon: the_rose_homestead for 10% off! For best results always use filtered water in your bread recipes.
• 1/2 cup fed sourdough starter – Active starter is starter that has been fed within the last 12-12 hours and is bubbly.
• 1/4 cup olive oil – Substitutions can be avocado oil, melted butter, or melted coconut oil.
• 2 tbsp honey – May use maple syrup or omit all together.
• 1 1/2 tsp salt
• 3 cups freshly ground whole wheat flour – Mill 2 cups wheat berries. I prefer to use Hard White Wheat berries in this recipe which makes white whole wheat flour.
• 1/2 cup quinoa flour – Mill 1/4 cup of quinoa. You can use tri-colored or white quinoa.

Printable recipe card below

This bread is an adaptation of my no knead sourdough sandwich bread recipe LINKED HERE You can also use this flour in my whole wheat sourdough artisan bread LINKED HERE.

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.

Keep in the mind the higher hydration the dough, the moister the bread.

Helpful Tools and Links

For milling my wheat berries, I use the NUTRIMILL GRAIN MILL

This is my favorite MIXING BOWL

Here is the LOAF PAN I USED

Try my EASY & SOFT FRESH MILLED SANDWICH BREAD RECIPE

Looking for a sourdough recipe for my fresh milled sandwich bread recipe? CLICK HERE! This whole grain bread is so delicious!

Want more tips and tricks for using whole grains in your sourdough recipes? CLICK HERE!

Step by Step Instructions for making this whole wheat sourdough bread

Mill your wheat berries and quinoa on the fine setting of your grain mill.

The night before you want to make the bread, mix the ingredients in a large 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 12 hours or so and is active and bubbly.

Cover with plastic wrap, bees wrap, or a bowl cover. Allow to ferment overnight on the counter at room temperature. This is the bulk fermentation or first rise.

The next morning, turn the dough onto a lightly floured work surface.

Shape into a loaf shape and place in a greased bread 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 wire rack completely before slicing.

You can also shape this loaf into a boule and bake in a Dutch oven for an artisan style loaf.

Shape and place in a banneton basket seam side down and let rise for 1-2 hours in a warm place.

Preheat the Dutch oven in the oven to 450 degrees F.

Turn the shaped bread dough onto a piece of parchment paper and score the top with a sharp knife or razor.

Carefully remove the HOT Dutch oven, remove the lid and lower the parchment paper down into the pot.

Return the lid and bake for 20 minutes, remove the lid and continue to bake for 15 minutes until deeply golden brown.

NOTE: You will notice there may not be as much of an oven spring with the addition of the quinoa flour, however it is much worth in in flavor!

Storage

Store cooled loaf of bread in an airtight container or plastic bag on the counter for 3-4 days.

Freeze the cooled and sliced loaf in a freezer safe bag for up to 3 months.

How to use this Sandwich Bread

Because of the uniquely full flavor of this loaf, it works great as a toast slathered with butter along side some eggs for breakfast.

Top this delicious bread with peanut butter and honey.

Of course it makes a wonderful sandwich bread!