If you’ve been craving healthy homemade bread that’s vegan, gluten-free, yeast-free and simply healthy, then fermented quinoa bread might become your new obsession. Using only quinoa and water (and a little salt if you like), this recipe relies on natural fermentation to create a beautiful, hearty, subtly flavored bread.
In this article, I’ll teach you about the ingredients, the fermentation process, and how to get sliceable bread with a nutty aroma and incredible nutritional value.
Fermented quinoa bread behaves differently than typical flour bread. Instead you will get:
- Dense but soft crumb
- Crispy skin when baked
- Nutty aroma with a hint of sourdough
- Healthy, earthy flavor that pairs perfectly with sweet or savory toppings
It’s also great for meal prep. Store in the refrigerator for up to a week or freeze slices for an easy breakfast.
Service concept
- Sprinkle with avocado, sea salt and chili flakes
- Top with peanut butter or tahini and a little maple
- Serve with soups and curries
- Use as a base for open-faced sandwiches
- Toast and enjoy with hummus
raw material
(makes 2 loaves)
– 900 g raw quinoa
-Water (enough to cover + 2 cups for mixing)
– 1/4 teaspoon salt (optional)
– 1-2 tablespoons mixed seeds (optional)
method:
1. Place the quinoa in a large bowl and cover with enough water. Let it sit for 24 hours to soften and begin fermentation. You may notice the formation of tiny bubbles. After soaking, rinse the quinoa a few times until the water becomes clearer. This removes the bitterness and surface starch.
2. Add soaked quinoa to a blender or use a hand blender. Pour in the water a little at a time and stir until the granules break down into a thick porridge-like batter. It won’t get completely smooth – that’s completely normal for this type of bread. If you are using salt, add salt here.
3. Transfer the batter to a clean bowl, cover and let it ferment overnight or about 12 hours. During this time, the batter will naturally puff up slightly, smell tangy, and develop bubbles.
4. Grease or line two loaf tins. Pour the fermented quinoa batter into the jar and top with mixed seeds, if using.
