Quinoa Protein Bread • High Protein Quinoa Bread

Another homemade bread recipe for those who like to venture out with some recipes at home. This quinoa bread is super protein, rich in fiber and without gluten and dairy (thus, without lactose too). A good option for everyone who, like me, doesn’t want to take the bread out of the food, but wants something with quality! Including this bread for breakfast can be a good idea if you are looking for something that brings you a lot of satiety, because a reinforced and balanced breakfast will significantly influence your appetite for the rest of the day (avoiding the desire to snack or those desires compulsive throughout the day).

this recipe, as well as my favorite of Nuts Bread & seeds,  It breaks the pattern of bread recipes that we find on supermarket shelves. I made a point of including the ingredients in their whole form (as I usually do), without harmful preservatives and still arrive at a delicious flavor at the same time.

Nobody wants to give up a roll for breakfast, and to be honest, my goal is never to eliminate it from the routine of my patients, but rather, encourage the search for less industrialized versions, with fewer chemical additives, because if bread is something that is all day in your routine, it is essential that it is of quality so that it becomes something positive in your diet.

Like most breads that are made at home, because they don’t have preservatives or those additives that we can’t even pronounce the name, they have a short shelf life if kept at room temperature. Therefore, I always choose to freeze and keep the bread in the freezer. In this way, we avoid the growth of fungi and prolong the consumption time of the recipe. I’ve always liked warm or toasted bread, so I don’t see much difference in freezing, since the bread always goes to the toaster. An important secret when it comes to freezing is to slice the bread first, but remember to wait for the recipe to cool at room temperature before slicing!

this bread is delicious accompanied by anything, but with the recipe for cashew nut cheese or with red fruit jam are my favorites!!

Recipe

Yield: 18 slices

Stuff

• 2 1/2 teaspoons of biological ferment
• 1 1/2 cups warm water
• 2 tablespoons of honey
• 1/2 cup of chickpea flour
• 1 cup of quinoa flour
• 1 cup of brown rice flour (works with oatmeal too)
• 2/3 cup potato starch
• 2 teaspoons of xanthan gum
• 1 teaspoon fine sea salt
• 3 large eggs, at room temperature
• 3 tablespoons of coconut oil (or other light flavored olive oil)
• 2 tablespoons of sunflower seeds (whole)
• 2 tablespoons of linahaça seed (whole)

instructions

1. Mix honey in warm water (more hot) and add the yeast. Let it rest for 5-8 minutes, until the yeast “flowers” and swells).
2. Meanwhile, mix the dry ingredients and add to the bowl of the mixer. In a small bowl, beat the eggs and oil.
3. With the mixer or blender at low speed, add the mixture with the yeast and let it incorporate for a few seconds. Add the eggs and vegetable oil and mix for another 2 minutes.
4. Change the blender or whisk to medium speed, and mix for another minute.
5. Add the seeds and mix with a spoon (I prefer not to grind the seeds).
6. Line a bread mold (I recommend a of this type) with parchment paper and pour the dough inside. Let the dough rest in an environment without drafts in your home (preferably warmer) and let it rise for 30-45 minutes, until the dough doubles in size.
7. Preheat the oven to 180 degrees C.
8. When the dough grows, place it in the center of the oven for 40-50 minutes, until the bread is dark brown. You can put a toothpick to see if the inside is well roasted.
9. Remove the bread from the pan and let it cool completely before cutting. Store extra bread in the freezer (wrap it in aluminum foil and place it in a sealed plastic bag.

Extras:

* If you find that your kitchen temperature is cold, turn on the oven for two minutes and turn off. Let the pao rest inside.

** Where to buy xanthan gum: health food stores, cereal zone, online stores (option 1,

High Protein Quinoa Bread

Today I will share another A-M-A-Z-I-N-G Gluten-Free Bread Recipe, for those who enjoy having fun in the kitchen, trying out tasty and healthy homemade Recipes.

This high protein quinoa bread is super rich in nutrients, proteins, and fiber. i dont know about you, but i love having a warm and comforting bread for breakfast, however, the majority of breads that we see around the Grocery Shops are usually made with Refined Flours, Suspicious Additives, and Lack in Nutrients. By that, once in a while,  I like to try out different reccipes so I can still enjoy a bread in my breakfast, but with a guilt-free option.

The best way to store this bread is inside your freezer, well wrapped and already sliced. It is a way to avoid fresh baked brads of going Stale or Growing Mold.

i love Haning this bread with my cashew cheese or even with Blueberry Jam! Hope you can enjoy this recipe.

Yield: 1 loaf, 18 slices

reciprocate

ingredients

• 2 1/2 Teaspoons Active Dry Yeast
• 1 1/2 cups warm water
• 2 tablespoons honey or maple syrup
• 1/2 Cup of Chickpea Flour
• 1 Cup of Quinoa Flour
• 1 Cup of Brown Rice Flour (OAT Flour Works Well Too)
• 2/3 Cup Potato Starch
• 2 teaspoons of xanthan gum
• 1 teaspoon of fine sea salt
• 3 Large Eggs at Room Temperature (Rather Organic If Possible)
• 3 tablespoons of almond oil (or other light flavored olive oil)
• 2 Tablespoons Sunflower Seeds Soup (Whole)
• 2 Flaxseed Tablespoons (Whole)

instructions

1. Whisk Honey Into Warm Water and Add Yeast. Let stand for 5 – 8 minutes until yeast has bloomed and is puffy.
2. in another bowl combine dry ingredients in puor into a mixer. In a small bowl, beat together eggs and oil.
3. with the mixer running on low speed, add yeast mixture and let incorporate for a few seconds with the dry ingredients. add eggs and almond oil, and mix for 2 minutes. Turn Mixer to Medium Speed, and Mix for Another Minute.
4. add seeds to the daughter and mix it with a big spoon (I rather to not grind the seeds).
5. line a loaf pan (I recommend this one) with parchment paper and pour inside. Alow the Dough Rise for 30 – 45 minutes until Loaf has doubled in size. try to let the daughter laughing in a warm place.
6. Preheat the Oven to 375 Degrees F. When Dough Has Risen, Bake on the Center Rack for 40 – 50 minutes until loaf is browned.
7. Removes Bread from Oven and let cool completely before slicing. Store your Bread in freezer

notes

• if you dont have a warm place in your house to rise the bread, turn your oven for 2 minutes, then turn off and place bread inside.