Quinoa-Studded Honey Wheat Sourdough Loaf

Name: Quinoa-Studded Honey Wheat Sourdough Loaf
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 tbsp Active Dry Yeast; 2 cups All-Purpose Flour; 3 tbsp Honey; 1 cup Milk; 3 tbsp Olive Oil; 0.5 cup Quinoa; 0.13 cup Rolled Oats; 1 tbsp Salt; 1.5 cups Sourdough Starter; 1 whole Water

Breakfast 🍳Side Dish 🥗Lunch 🥪Snack 🍿 American Low-Carb Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Quinoa-Studded Honey Wheat Sourdough Loaf blends the tang of starter with gentle honey sweetness and a nutty chew from tender quinoa. A sprinkle of oats adds a toasty finish and rustic appeal, perfect for slicing warm with butter or for hearty sandwiches. Serve it at brunch or alongside soups and salads when you want a wholesome, textured bread.

Prep25 mins
Cook50 mins
Serves16
DifficultyMedium

1

Bring 1 cup water and the quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 15 to 20 minutes.
2

Whisk the sourdough starter, milk, honey, olive oil, yeast, and salt together in a large bowl. Add the cooked quinoa and mix until combined. Add the flour, 1 cup at a time, mixing after each addition to develop long gluten strands.
3

Knead the dough for 10 minutes, adding more flour as needed to make the dough workable. Set the bowl on the counter, cover with a cloth, and let rise until doubled in size, 2 to 4 hours.
4

Punch the dough down, shape into 2 loaves, and place in well-greased and floured baking pans. Lightly wet the tops of the loaves and press oats onto the surface. Cover with a cloth and let rise in a warm place until doubled in size, 2 to 4 hours.
5

Preheat the oven to 350 degrees F (175 degrees C).
6

Bake in the preheated oven until the loaves sound hollow when tapped on the surface, 30 to 35 minutes. Remove from the oven and let sit in the pans for 5 to 10 minutes before transferring to a wire rack to cool completely.