Pairs well with Healthy Whole Wheat Bread
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Healthy Whole Wheat Bread
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A nutritious homemade bread packed with fiber, protein, and seeds, perfect for breakfast or as a healthy snack.
01:00:00 total
Serves 10
medium
Grain / Bread Course
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- whole wheat flour - 3.5 cups (measure 3.5 cups)
- water - 1.5 cups (measure 1.5 cups for dough, plus additional for cooking quinoa and oats)
- oatmeal - 1 cup (measure 1 cup)
- quinoa - 0.5 cup (measure 0.5 cup)
- chia seeds - 2 tablespoons (measure 2 tablespoons)
- agojoli - 1 tablespoon (measure 1 tablespoon)
- vinasse - 2-3 tablespoons (measure 2-3 tablespoons)
- pumpkin seeds - 1-2 tablespoons (optional, measure 1-2 tablespoons)
- salt - 1 tablespoon (measure 1 tablespoon)
- gluten - 2-3 tablespoons (measure 2-3 tablespoons)
- honey - to taste (to taste, added to warm water)
- yeast grains - 3 tablespoons (measure 3 tablespoons)
- olive oil - 2-3 tablespoons (measure 2-3 tablespoons)
- egg - 1 (for color and flavor, optional)
Instructions
- Cook Oatmeal: Cook 1 cup of oatmeal in 1.5 cups of water until very soft.
- Cook Quinoa: In a separate pot, cook 0.5 cup of quinoa in 1.5 cups of water, covered, for 12 minutes.
- Mix Dry Ingredients: In a bowl, combine 3.5 cups of whole wheat flour, 2 tablespoons of chia seeds, 1 tablespoon of agojoli, 2-3 tablespoons of vinasse, 1 tablespoon of salt, and 2-3 tablespoons of gluten.
- Prepare Yeast Mixture: Warm 1.5 cups of water, add honey, and mix in 3 tablespoons of yeast. Let it sit for 5-7 minutes until it bubbles.
- Combine Ingredients: Add 2-3 tablespoons of olive oil to the yeast mixture, then combine with the dry ingredients. Gradually add the cooked quinoa and oatmeal.
- Knead Dough: Mix everything until combined; no need to work it too much.
- Let Dough Rise: Place the dough in a greased container, cover it, and let it rise for about 1.5 hours.
- Shape Bread: Once risen, flatten the dough and add seeds or blueberries if desired.
- Bake Bread: Transfer the dough to a baking container, optionally brush with egg for color, and bake in a preheated oven at 350°F for 1 hour.
- Cool and Serve: Let the bread cool before slicing. It can last up to 2 weeks in the fridge.
