I'll be honest, quinoa doesn't top my list of favorites. Sure, I know it's packed with nutrients, but no matter how many spices or veggies I mix in, it somehow falls a bit short in flavor. But in sourdough? It just slots right in and doesn't add much of a nutty flavor, like it was meant to be!
Whether you're a seasoned baker or just starting out, this step-by-step guide to making easy quinoa sourdough bread includes no kneading, just a few stretch and folds. And it can be made on the same day!
If you'd like to start a bit more basic, I suggest checking out my no-knead artisan sourdough bread recipe. Or my rustic whole wheat sourdough if you like your bread packed with fiber and a little extra nutrition fro the whole wheat flour!
Jump to:
- Ingredients
- How To Make Quinoa Sourdough Bread
- Substitution Notes
- Tools You'll Need
- 💭Crucial Success Tips
- FAQ
- More Sourdough Recipes
- 📖Printable Recipe
- Same Day Quinoa Sourdough Bread
- Baking Schedule
- How to Store Quinoa Sourdough Bread
- Pin It For Later
- End Notes
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Ingredients
This recipe incorporates cooked quinoa, making it an ideal way to put those little leftovers to good use. Besides that, it sticks to the basics: all-purpose flour, water, salt, and, of course, some bubbly sourdough starter.
- activesourdough starter
Make sure you have an active starter on hand because we're working on a tight schedule to whip up this bread in just one day.
- water
If you're looking to speed up the activation of your starter, feel free to use warm water, not cold water. Just remember, you don't want it too hot, as it could potentially harm the wild yeast in your starter. If your tap water is safe to drink and isn't loaded with chloride, there's no need for filtered water. And if you happen to have any leftover whey lying around, it's a great way to make your bread even softer
- salt
Plain old sea salt is just what you need. Honestly, any type of salt will do the job, as long as you use a sufficient amount. Even though we're not tossing in a ton, remember that salt plays a crucial role in the fermentation process.
- all-purpose flour
I've chosen all-purpose flour for this recipe, making it easy to achieve a soft, light texture. However, it's important to note that different types of flour can vary in their water absorption rates. That's why I always recommend adding just a bit less flour than any recipe calls for when you start mixing, and then you can adjust the amount as you go.
- cooked quinoa
This recipe calls for white quinoa. It has a mild flavor and a softer texture compared to other types of quinoa, which can make it blend well with the bread dough without overpowering the taste or altering the texture too much. But feel free to use red quinoa or black quinoa, they work well too!
How To Make Quinoa Sourdough Bread
It's important to keep in mind that using cooked quinoa adds some moisture to the dough, and this is something we need to take into account and add a bit less water. When you initially mix the ingredients, the dough might seem a touch drier than what you'd expect in a typical artisan sourdough bread. However, as we incorporate the quinoa later on, the hydration level will balance out perfectly.
Start by combining water, starter, and salt in a large bowl. This step ensures that the starter and salt have a chance to disperse in the water.
Add at least 4 cups (about 500 grams) of flour and mix the ingredients into a dough. I usually begin mixing with a spoon and then use my hands to ensure all the flour is well incorporated. This will result in a somewhat coarse, shaggy, and a bit dry dough. If it is so wet that you can't get it into a ball and lift it from the bowl all at once, add more flour.
Cover your large mixing bowl with something airtight; options like plastic wrap, aluminum foil, or even a plastic bag work well. Allow the dough to rest for 30 minutes. Personally, I've found that using a plastic bag is the most convenient choice.
After 30 minutes, it's time for some gentle stretch and folds. This step is important for shaping and texturing your bread, thanks to improved gluten development.
I suggest adding quinoa during the first stretch and fold, allowing it to blend into the dough smoothly. Just make a small dent in the dough's center, fold the sides over it, and continue with the regular stretch and folds.
Complete a total of four sets of stretch and folds. Afterward, let the dough rest for 20 minutes before doing another round of stretch and folds. Don't forget to cover it with something airtight between the stretch and folds.
How to do stretch and folds: take the edge of the dough, stretch it upward, and fold it over to the opposite side. Rotate your bowl by 90 degrees and repeat this action three more times.
Complete a total of four sets of stretch and folds. Afterward, cover the dough and allow it to rest for 20 minutes before doing another round of stretch and folds.
After you've completed the stretch and folds, cover the dough (it should look like a smooth ball now) and let it rise at room temperature for approximately 6 - 8 hours. You'll notice it nearly doubles in size during this bulk fermentation period.
Once the bulk fermentation is done,move your dough to a floured surface. Now, it's time to shape your dough. Take the two opposite ends of the bread dough and pinch them together on top. Do the same with the other two opposite ends.
Prepare your bread basket or banneton by placing a tea towel lightly dusted with flour inside. Carefully position your dough ball into the basket with the pinched side facing upward. If the dough is a bit unsteady, a bench scraper can assist you.
Once more, cover the dough (the same plastic bag will do), and let the dough ferment the second time in a warm place for 2 hours.
If you can't find a warm spot and your kitchen is very cold, turn on your oven for just a bit to heat it up a little, turn it off, and place the dough inside.
Once your dough has slightly puffed from the final proof, and your Dutch oven and oven are fully preheated, prepare a piece of parchment paper. Gently transfer your dough from the basket to the parchment paper, seam side down.
Take a razor blade or a sharp knife and make a deep cut on one side of the dough. Feel free to experiment with a couple of more shallow cuts on the opposite side to achieve your desired pattern.
Place your parchment paper with the dough inside a hot Dutch oven.
This step is your choice, but it creates more crust bubbles: Pour a bit of water between the parchment and the Dutch oven to make steam, then quickly cover it to keep the steam in.
Bake the bread in the preheated oven at 460°F (238°C) for 35 minutes.Remove the lid and continue baking for an extra 12 - 15 minutes at 440°F (227°C)to achieve a lovely golden brown color.
After taking it out of the oven, move the bread to a wire rack. Cover it with a slightly damp kitchen towel and allow it to cool for at least an hour before slicing.
Hint: You'll need at least 4 cups (about 500 grams) of all-purpose flour for this recipe! Don't try to use less because the dough will be too soupy to handle (I learned this the hard way).
You'll probably need closer to 5 cups (about 600 grams) of flour, depending on what brand you use and other factors like humidity and elevation.
Substitution Notes
While we don't have a lot of ingredients to substitute in this recipe, a couple of key points are worth noting:
- all-purpose flour - instead of all-purpose flour, you can use any flour intended to bake bread with. Specifically bread flour, Manitoba flour, or any flour with a bit higher protein content. Keep in mind that those flours will absorb a bit more water, so you can afford to add a bit more. You can of course use whole wheat flour, just expect your bread to lose a bit of the softness and add a little bit more water since whole grains are more absorbent in general. You could easily do a mix of different flours as well!
- white quinoa - the reason I like to use white quinoa in bread is simple: I don't like quinoa very much on its own, but I love the effect it has on bread texture. Of you want some visual effect of quinoa in your bread, you should definitely consider adding black or red quinoa.
Variations & Add-ins
- Multi-grain - add sesame seeds, flax seeds, or any other favorite seeds or even grains like oatmeal to make the bread interesting and visually appealing.
- Honey - add honey for a touch of sweetness that goes nicely with this very soft bread.
- Cheezy - add some cheese to the bread along with cooked quinoa to get a savory delicacy!
- Healthy - add some chia seeds to pack even more of those essential amino acids in your sourdough.
- Cranberry - Sweeten the bread with dried cranberries, giving it a touch of tartness and sweetness.
- A large mixing bowl
- bench scraper (optional)
- Parchment paper
- (Cast Iron) Dutch oven - I usethis beautiful red one from Lodge, which is available on Amazon. It's on sale half the time, so be sure to check it out if you're looking for one!
- Cooling rack (wire rack)
💭Crucial Success Tips
- You could choose coil folds if you prefer, but for this bread, I strongly suggest using stretch and folds. They work better for incorporating the cooked quinoa into the dough.
- To prevent the dough from sticking to your hands, keep them wet while handling it. The dough may still be a bit sticky, especially during the first sets of stretch and folds, but using wet hands is a great way to manage it.
- Drain the quinoa well! We want some added moisture in the bread from adding cooked quinoa, but an excessive amount could potentially make the bread too soupy and difficult to handle.
- You can use olive oil to coat the bowl you are raising your bread in to avoid the dough sticking.
FAQ
Can I use raw quinoa in this sourdough bread recipe?
Using raw quinoa in a sourdough bread recipe can be challenging because it may stay too crunchy. To make it work, consider soaking it for a few hours, cooking it, or using sprouted quinoa, which is easier on the teeth. Whichever you choose, adjust the dough's moisture level as needed, and enjoy your unique quinoa sourdough!
Can I add some quinoa flour to this sourdough bread recipe?
Yes, you can absolutely add quinoa flour to this sourdough bread recipe. Just replace a portion of your regular flour with quinoa flour to impart a nutty flavor and boost the nutritional value of your bread. Start by substituting around 10-20% of your total flour content with quinoa flour and adjust as needed to achieve the desired texture and flavor in your sourdough bread.
What can I do to make my scoring stand out more?
To make your sourdough scoring stand out, you can use rice flour. Before scoring, lightly dust the proofed dough with rice flour. This helps the blade move smoothly and creates a nice contrast as it bakes. Just clean the blade afterward, and you're good to go!
Can I use psyllium husk to improve the texture of my sourdough bread?
Psyllium husk is a soluble fiber that is often used to improve the texture and moisture retention in bread. I recommend using it especially if you decide to mix some quinoa flour into your bread.
To use it in your sourdough bread recipe with quinoa flour, simply mix the calculated amount of psyllium husk powder with your dry ingredients before adding the liquid. This helps evenly distribute the psyllium throughout the dough, enhancing its structure and moisture content. Adjust the quantity based on your preferences and the texture you desire. As you work with the dough, monitor its consistency and add more water if needed.
More Sourdough Recipes
Looking for other recipes like this? Try these:
- How to Make a Small Sourdough Loaf - Easy Mini Bread!
- Artisan Cranberry Walnut Sourdough Bread Recipe
- 14 Breakfast Recipes With Sourdough Bread
- Double Chocolate Sourdough Bread With Chocolate Chips
📖Printable Recipe
Same Day Quinoa Sourdough Bread
Yield: 1 loaf
Prep Time: 30 minutes
Cook Time: 45 minutes
Additional Time: 8 hours
Total Time: 9 hours 15 minutes
Whether you're a seasoned baker or just starting out, this step-by-step guide to making easy quinoa sourdough bread includes no kneading, just a few stretch and folds. And it can be made on the same day!
Ingredients
- ½ cup (about 120 grams) active starter
- 1 ½ cups (about 360 grams) water
- 4 - 5 cups (about 500 - 600 grams) all-purpose flour
- 1 teaspoon (about 5 grams) sea salt
- ½ cup (about 100 grams) cooked quinoa - from 3 tablespoon (about 30 grams) dry quinoa
Instructions
- Start by combining water, starter, and salt in a large bowl. This step ensures that the starter and salt have a chance to disperse in the water.
- Add at least 4 cups (about 500 grams) of flour and mix the ingredients into a dough. I usually begin mixing with a spoon and then use my hands to ensure all the flour is well incorporated. This will result in a somewhat coarse, shaggy, and a bit dry dough. If it is so wet that you can't get it into a ball and lift it from the bowl all at once, add more flour.
- Cover your large mixing bowl with something airtight; options like plastic wrap, aluminum foil, or even a plastic bag work well. Allow the dough to rest for 30 minutes. Personally, I've found that using a plastic bag is the most convenient choice.
- After 30 minutes, it's time for some gentle stretch and folds. This step is important for shaping and texturing your bread, thanks to improved gluten development.
- I suggest adding quinoa during the first stretch and fold, allowing it to blend into the dough smoothly. Just make a small dent in the dough's center, fold the sides over it, and continue with the regular stretch and folds.
- Complete a total of four sets of stretch and folds. Afterward, let the dough rest for 20 minutes before doing another round of stretch and folds. Don't forget to cover it with something airtight between the stretch and folds.
- How to do stretch and folds: take the edge of the dough, stretch it upward, and fold it over to the opposite side. Rotate your bowl by 90 degrees and repeat this action three more times.
- Complete a total of four sets of stretch and folds. Afterward, cover the dough and allow it to rest for 20 minutes before doing another round of stretch and folds.
- After you've completed the stretch and folds, cover the dough (it should look like a smooth ball now) and let it rise at room temperature for approximately 6 - 8 hours. You'll notice it nearly doubles in size during this bulk fermentation period.
- Once the bulk fermentation is done,move your dough to a floured surface. Now, it's time to shape your dough. Take the two opposite ends of the bread dough and pinch them together on top. Do the same with the other two opposite ends.
- Prepare your bread basket or banneton by placing a tea towel lightly dusted with flour inside. Carefully position your dough ball into the basket with the pinched side facing upward. If the dough is a bit unsteady, a bench scraper can assist you.
- Once more, cover the dough (the same plastic bag will do), and let the dough ferment the second time in a warm place for 2 hours.
- If you can't find a warm spot and your kitchen is very cold, turn on your oven for just a bit to heat it up a little, turn it off, and place the dough inside.
- Once your dough has slightly puffed from the final proof, and your Dutch oven and oven are fully preheated, prepare a piece of parchment paper. Gently transfer your dough from the basket to the parchment paper, seam side down.
- Take a razor blade or a sharp knife and make a deep cut on one side of the dough. Feel free to experiment with a couple of more shallow cuts on the opposite side to achieve your desired pattern.
- Place your parchment paper with the dough inside a hot Dutch oven.
- This step is your choice, but it creates more crust bubbles: Pour a bit of water between the parchment and the Dutch oven to make steam, then quickly cover it to keep the steam in.
- Bake the bread in the preheated oven at 460°F (238°C) for 35 minutes.Remove the lid and continue baking for an extra 12 - 15 minutes at 440°F (227°C)to achieve a lovely golden brown color.
- After taking it out of the oven, move the bread to a wire rack. Cover it with a slightly damp kitchen towel and allow it to cool for at least an hour before slicing.
Notes
You'll need at least 4 cups (about 500 grams) of all-purpose flour for this recipe! Don't try to use less because the dough will be too soupy to handle (I learned this the hard way).
You'll probably need closer to 5 cups (about 600 grams) of flour, depending on what brand you use and other factors like humidity and elevation.
You could choose coil folds if you prefer, but for this bread, I strongly suggest using stretch and folds. They work better for incorporating the cooked quinoa into the dough.
To prevent the dough from sticking to your hands, keep them wet while handling it. The dough may still be a bit sticky, especially during the first sets of stretch and folds, but using wet hands is a great way to manage it.
Drain the quinoa well! We want some added moisture in the bread from adding cooked quinoa, but an excessive amount could potentially make the bread too soupy and difficult to handle.
You can use olive oil to coat the bowl you are raising your bread in to avoid the dough sticking.
Nutrition Information:
Yield: 20Serving Size: 1 slice
Amount Per Serving:Calories: 133Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 31mgCarbohydrates: 27gFiber: 1gSugar: 0gProtein: 4g
Did you make this recipe?
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Baking Schedule
- 7:00 AM - feed starter
- 12:00 AM - mix up the dough
- 12:30 PM - start stretch and folds
- 01:30 - 07:30 PM - bulk rise
- 07:30 - 09:30 PM - shaping and second rise
- 09:30 - bread goes in the oven
- 10:15 - bread comes out of the oven to cool down
How to Store Quinoa Sourdough Bread
While sourdough bread can maintain its quality at room temperature for up to a week, enjoying it within the first three days is ideal. To store it:
- Wrap in Cloth or Paper: Wrap your cooled sourdough bread in a clean cloth or paper bag. This method lets the bread breathe slightly while preserving its crust's texture.
- Avoid Plastic Bags: Refrain from using plastic bags for storage, as they can trap moisture and soften the crust. However, if you prefer a softer crust, you can use a plastic bag while leaving it open or puncturing a few holes.
- Bread Box: If you have a bread box, it's a great option for keeping your sourdough bread fresh. The bread box provides a mildly humid environment that helps maintain the bread's crust.
Should your bread go stale after three days, consider freezing it. Alternatively, you can repurpose it into delightful dishes like bread pudding, stuffing, breadcrumbs, and more.
Pin It For Later
End Notes
Feel free to comment down below if something did not go according to plan or if you tried to make this recipe and had problems following the recipe. I will try my best to get back to you. Or just leave your comment and tell me how it went. I love getting feedback from you!
HAPPY BAKING!👩🏻🍳
