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This is an overhead shot of the sourdough quinoa whole wheat sandwich loaf. It is sliced and topped with every bagel seasoning and is on a wooden cutting board.
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4 from 1 vote

Whole Wheat and Quinoa Sourdough Bread

This whole wheat sourdough is made much lighter with the addition of quinoa flour!
Course Bread
Cuisine American
Keyword Easy Sourdough Recipe, fresh milled flour, Fresh Milled Flour Recipe, Quinoa, Quinoa Flour, Sourdough, Sourdough Bread, Sourdough Recipe, Sourdough sandwich bread
Prep Time 5 minutes
Cook Time 40 minutes
Overnight Rise 12 hours
Total Time 12 hours 45 minutes
Servings 12 slices
Calories 121kcal
Author Mary Rose

Equipment

  • 1 Large mixing bowl
  • 1 Loaf Pan
  • Grain Mill

Ingredients

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

Instructions

  • The night before you want to bake the bread, mix the ingredients in a large mixing bowl. I like to mix the water and starter then add the oil and honey. Once combined, I add the flours and salt.
  • Cover and allow to rise overnight, or, 8-12 hours.
  • The next morning, turn the dough onto a lightly floured surface.
  • Shape into a loaf shape and place in a greased loaf pan.
  • Cover and allow to rise 1-2 hours or until it rises to the top of the pan.
  • Preheat the oven to 375 degrees F.
  • Bake for 40 minutes.
  • Allow to cool completely on a cooling rack before slicing.

Nutrition

Serving: 1slice | Calories: 121kcal | Carbohydrates: 15.8g | Protein: 2.8g | Fat: 5.3g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.9g | Sodium: 147mg | Potassium: 73mg | Fiber: 1.7g | Sugar: 1.1g | Calcium: 3mg | Iron: 0.5mg