Whole-Wheat Quinoa Bread

This bread is SO moist and delicious! I covered mine with a generous mixture of pumpkin, sesame, sunflower and poppy seeds, dehydrated roasted garlic and sea salt. WOW! I also only used about 2 cups of extra whole wheat flour when kneading. I baked one loaf free form and another in a bread tin, both turned out just fine. Don't be fooled though, this recipe takes at least 3.5 hours not including baking time!

Quite delicious--made 2 large loaves, 1 medium.

Brushed with water (not egg), pressed sesame seeds lightly into top before baking rather than rolling in. Honey instead of agave.

I’ve been making the bread regularly for many months now, and it is reliably wonderful. I often throw in a couple of cups of other grains, like cornmeal, oats, wheat bran or wheat germ, in place of some of the flour and that adds flavor and texture. This recipe makes two large loaves for me, or if I bake in coffee cans, two larger ones and one smaller one. For efficiency, I cook a lot of quinoa, cool it, and put it in 2-cup containers in the freezer. That eliminates one whole step.

I am on the fence between 4 and 5 stars. It was the slightest bit dry, but that may have been because I didn't fully heed the warning about resisting the temptation about adding too much flour. I'm not used to such a sticky dough. (next time- measure!)
The bread was still great. Great flavor and volume. I didn't have agave or molasses, and I didn't want to use honey, so I just used a little sugar. I also only had about a cup of cooked quinoa, so I used oatmeal.

I made a half-recipe with no issue. A terrific bread with subtle flavor and satisfying density.

Not 2 hours, closer to 5. About 3 1/2 hours of proofing, almost an hour of baking, plus the mixing and kneading. It was a production.

Excellent recipe. Like the other posters, I used honey in place of agave. I didn't have a problem with dryness, though I started with the lower amount of flour and then worked up to consistency. I also used Reinhardt's windowpane method for knowing when kneading was done.
Finally, I baked the bread to 195-200 degrees. The recipe takes a few hours, but unlike many good whole wheat breads didn't take days. The final product has rich flavor, nutty, yet very slightly sweet, hearty but not bland.

This is a great recipe if you follow the amounts listed (weigh the ingredients if you can) and keep to the timeline as it is written. However, to achieve "sticky", but workable dough, you must be able to "feel" when you have added enough flour. After 3 cups of wheat flour it was a sticky mess. I added nearly 4 1/2 cups of wheat flour before I felt it was ready to prove. The resulting bread was moist, had nice crumb, and tasted pleasantly "woody", with sweet notes. I will make it again very soon

Wonderful, healthy bread that tastes great, doesn't crumble even when toasted. A big hit. The dough was sooo incredibly sticky, but I managed to get around that part. I am a landscape oil painter and always have a box of those cheap disposable exam gloves in the studio. The sticky sponge was easy to manipulate with the gloves.

I really like this recipe! Like several others I subbed honey for agave, and I didn't add all of the flour mixture. The dough was a bit sticky, but kneaded easily with mixer. It took about 35 minutes of baking to get it to 195-200 degrees. The texture is wonderful and I really like the taste. I used red quinoa, so there are dark specks throughout the bread. Looking forward to tomorrow's sandwich!

I made this in my KitchenAid Mixer with excellent results. With no agave or molasses, I substituted with one T of maple syrup and one T of barley malt syrup. I didn't have a lot of bubbles after one hour of resting the sponge, but my kitchen was quite warm, so I forged ahead. I needed about 4.5 cups (yes, weigh your flours!!!) of wheat flour before the dough pulled away from the sides of the bowl. I think next time, I will skip the egg wash, but it's quite a hearty sandwich loaf. Will make again

I love this bread, I've made it three times now but I think it's a rather difficult recipe. The dough is very sticky and my Kitchenaid was struggling so I pulled out the entire mass, divided into 3 and kneaded by hand. Quite the workout! When I was done I had 3 loaves not 2, and they were plenty large enough. I would suggest cutting recipe in half the first time you bake it. Guests really love this bread so it's worth the effort (& flour all over the kitchen!)

This bread is awesome! No issues with dryness, and has a deep, nutty flavor. However, it was definitely dense and sticky to work with. Held little form when placing the loaves in the pans. Created a lovely crumb, and beautiful color.

I absolutely love this recipe, it is the go-to recipe every time I crave for a homemade bread because it is easy to make (yes the dough is sticky but the result is worthy) it guarantees a good source of protein thanks to the quinoa, the flavor is amazing, so rich and nutty, it toasts beautifully! Thanks

This bread recipe is going into my heavy rotation. Moist but holds together, toasts beautifully. The dough does look very sticky - I added a bit extra flour but that did not seem to dry the bread out. Also added an extra 1/3 cup of cooked quinoa since I had some left over, and (unintentionally) swapped one cup of white flour for more whole wheat. Baked texture was great, so I may consider swapping out even more of the white flour next time. A keeper!