Tuesday, September 3, 2013

Quinoa-Chia Seed Bread

Quinoa (pronounced as keen-wah) - known as the "mother grain" is an extremely nutritious seed.  It is a remarkable source of protein, vitamins, minerals, fibre and antioxidants.

Chia Seeds (aka Aztec Superseed) are jam-packed with so much goodness and is gluten-free. They are the highest known plant-based source of Omega-3 fatty acids and high in calcium, protein, dietary fibre, vitamin C, antioxidants, iron, potassium, etc. 

Adapted from:  Happy Home Baking


(A) Scalded Dough:
150g bread flour
115g boiling water

(B) Overnight Sponge Dough:
100g bread flour
60g water
1/4 teaspoon instant yeast

(C) Main Dough:
300g bread flour
140g wholemeal flour
20g milk powder
50g caster sugar
2 tsp salt 
3 tsp instant yeast
2 - 3  tbsp Chia Seeds
2 - 3 tbsp Quinoa flakes
1 egg
180g homemade unsweetened soy milk
scalded dough (A) - cut/tear into small pieces
sponge dough (B) - cut/tear into small pieces 
50g oil (I used Rice Bran oil) 

(A) Scalded Dough:

Add boiling water into the bread flour and combine into a rough dough.  When the dough is cooled, cover with cling wrap and leave it overnight in the fridge.  Bring back to room temperature before use.  

[I left it on my kitchen bench overnight as it was quite cold - about 11 deg C]

(B) Overnight Sponge Dough:
Combine bread flour with yeast. Add in water and mix to form a rough dough. Cover dough and set aside for 30 mins. Cling wrap the dough and refrigerate overnight. Bring back to room temperature before use.
[I left it on my kitchen bench overnight] 

(C) Main dough: 
  • In a mixer fitted with a dough hook, combine all the ingredients together, except oil.
  • Knead until it forms a slightly sticky soft dough.  Gradually add in oil.  Continue to knead until smooth and elastic.    [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test ]. 
  • Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with  cling wrap.  Then place it in a warm, moist and draught-free place to allow the dough to rise until doubled.
  • Punch down by pressing the dough out evenly with your hands to release the air.
  • Divide the dough into 2 portions.  Roll into balls.  Cover and rest for about 10 mins.
  • Flatten the dough into a rectangle and roll it into a tight cylinder, tucking the dough under itself as you go.  Pinch the seam at the end to close.
  • Place the dough, seam side down, into a greased loaf pan.  Loosely cover with cling wrap and let them rise until just about doubled in size.
  • Bake in a preheated oven (175 deg C) for about 25 minutes or until golden brown.
  • Remove the bread from the pan and brush the top with butter. 



  1. A wholesome sandwich loaf! Love that it's so healthy and nutritious.

  2. ivy sew http://simplybeautifulhealthyliving.blogspot.comSeptember 3, 2013 at 2:21 PM

    Hi Veronica, this bread looks so soft and it's healthy too. Yummy :)

  3. Hi Veronica
    I know you constantly made healthy bread at home! Eats healthy makes the whole family healthy life too!

  4. Hi Veronica, your bread texture look good, very well baked. Thanks for sharing your recipe.

    Have a nice day.

  5. Like your bread. It looks soft and also very healthy too..

  6. Hi Veronica, this quinoa seems to be a very trendy ingredient to be used in modern cooking.i see it in the supermarket but I never buy to try. You do love making bread very much. I have a few more postings to update then I will be on a blog break

  7. Eat this bread everyday, sure very healthy, hehehe..

  8. thats an very very moist and healthy bread dear :)

  9. Since I started making y own bread I don't buy from the the bakery anymore. So I always look for ways to make my bread more nutritious.

  10. Hi Veronica, another lovely and healthy bread from you. Bookmarked to try. Thanks for sharing.

  11. Hi Veronica,
    Homemade bread is always pack with lots of goodness that we can't get from the bakery. They are always so nutritious .
    This bread must be soft and yummy. I see you use overnight sponge dough and scalded dough too. Thanks for sharing!

  12. Veronica, that is a very healthy loaf of bread!

  13. Hi Veronica, I like to make this bread. May I ask where do you bought the Quinoa flakes?

    1. Hi Lynn, where do you live? If you are not in Australia, I would have no idea where to buy quinoa flakes but do try the health food shop. Over here we can even get them from the health food aisle in the supermarkets. Good luck!

  14. Hi Veron, I am from Singapore. No problem, I will make a trip to the organic shop. If not, think I will throw in wheat bran which should be equally healthy, right?
    Btw. I have made the wholemeal seeded bread. I have added various kind of seeds… grd flaxseed, melon, chia seeds, sesame seeds as well as shredded coconut, walnuts, currants etc.
    Full of goodness and tasty. I used molasses to replace sugar. Its mildly sweet. The bread is springy and fluffy.
    I like that your recipe can make 2 loaves too…. finished 1 loaf in 2 days  and freeze other one.
    Thanks for kind sharing and hope to try more of your healthy recipes 


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