Carbs! Glorious carbs! Yes, I’ve been a longtime fan of the carbohydrate. In high school I even had a tee shirt with a redesigned carb food pyramid, with categories like breakfast carbs: waffles and pancakes, and dinner carbs: spaghetti and bread. Mmm. That’s my kind of pyramid. When it comes down to it I could make a meal of bread and dipping oil…and maybe some big ol’ classy olives. That’s all I really need.
I recently saw a funny tweet from actress Anna Kendrick on low carb diets. She said “I suspect low-carb diets work not because they are healthy, but because without carbohydrates I lose the will to eat.” 🙂🎉. Never has someone summed up my exact thoughts so eloquently.
So while we’re journeying down carb road let’s make a stop to see our new friend, quinoa bread. 😎 Now as far as carbs go, this bread is more on the redeeming end of things. There’s a lot of whole wheat action going on in here. And, of course, there’s the protein-packed quinoa. Isn’t it fun to sneak healthy foods in and not even realize we’re being awesome? Because let’s face it…I’ve burnt every attempt to make kale chips. Kale just does not like me.
I love the pearls of quinoa studded throughout this bread. It really adds a delicious and unique flavor and texture. J ust imagine having a slice of this warm out of the oven with a smear of jam over the top. Or you could dunk it in a thick, delicious soup. Try it with my vegetarian three bean soup if you’re on a health kick. Or…try dunking it in my ultra creamy chicken and wild rice soup. You won’t regret it!
There’s nothing like a loaf of fresh baked bread on cold, cold, winter days. Makes me feel like our ancient ancestors. Just give me a huge chunk and let me hibernate.
(Adapted from a Quinoa Bread recipe from Healthy Bread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois)
- 3 cups white whole wheat flour
- 3½ cups unbleached all purpose flour
- 1 cup whole grain quinoa, uncooked
- 1½ tbsp. yeast
- 1 tbsp. kosher salt
- ¼ cup vital wheat gluten
- 3¾ cups lukewarm water
- In the bowl of an electric mixer fitted with the dough hook attachment, combine flours, quinoa, yeast, salt, and vital wheat gluten.
- Add the water and mix until combined. You might have to use a wooden spoon or plastic spatula to get down to the very bottom of the bowl and combine every last bit of flour.
- Cover the dough loosely with plastic wrap and allow it to rise and collapse, about 2 hours. The dough can be used right after this, or refrigerated until easy to handle.
- Line a baking sheet with parchment paper and set aside.
- Dust the surface of the dough with flour and cut off a 1 lb size portion (about the size of a grapefruit).
- Dust the dough with more flour and shape it into a ball. Elongate the dough into a narrow oval and let it rest on the prepared pan for 90 minutes if the dough has been in the fridge or 40 minutes if the dough hasn't been in the fridge.
- Thirty minutes before you're ready to bake the bread preheat the oven to 450 degrees F.
- Place an empty metal boiler tray on any other rack that the bread will not be on.
- Brush water on the surface of the bread with a pastry brush and slash the loaf with ¼ inch deep cuts using a serrated bread knife.
- Place the bread in the oven and pour 1 cup of hot water in the boiler tray, quickly closing the oven door.
- Bake for thirty minutes until brown and firm.