Receta Protein Powered Quinoa Oatmeal Bread
It’s Quinoa Tuesday!
I bet you didn’t know that. I’m introducing some themes to our conversation here, and every Tuesday I plan to post a protein-powered quinoa recipe. So if you’re reading this on another day…just ignore the Tuesday part and focus on the quinoa part and our calendars can ignore each other.
So now back to our recipe.
It’s time to take that Bread Maker out and try this easy and delicious Quinoa Oatmeal Bread. My Quinoa Oatmeal Bread recipe combines traditional oats with quinoa, a high-protein grain from the Andean mountains of South America.
Homemade breads are hard to beat. They don’t have additives or preservatives like store-bought bread, which is great for nutrition but means the shelf life is shorter. I usually store mine in the refrigerator after two days, and I often freeze half the loaf and then thaw a slice or two when needed. Your bread will keep a long time if you wrap it up and freeze it.
By the way, I found some nice bread storage bags on the King Arthur Flour website. They are just the right size, a nice bakery bread size, and they come in packs of 100.
There’s a lot of buzz about quinoa right now. It’s trending, but that’s because it’s full of goodness. It’s nutty flavor and chewy texture is delicious in this wholesome bread recipe. Raw quinoa grains must be cooked before adding them to the bread, but if you want to eliminate that extra step, you can substitute quinoa flour for the cooked quinoa.
With oats, quinoa, buttermilk, and honey, this bread has all the goodies. You might try adding some chopped nuts for a crunchier taste.
Homemade bread makes a wonderful gift. As a personal chef, I know my client enjoys a crusty loaf baked fresh during the week. And with the holidays (gasp!) sneaking up on us, bags of fresh bread tied with colorful ribbons will mean a lot while costing
This recipe is adapted from About.com
- Quinoa Oatmeal Bread
- ⅓ cup uncooked quinoa (or ½ cup quinoa flakes)
- ⅔ cup water for cooking quinoa grains (not needed if using quinoa flakes)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 tablespoon honey
- 4 tablespoons butter
- ½ cup quick oats
- ½ cup whole wheat flour
- 1½ cups bread flour
- 1½ teaspoon yeast
Add the quinoa to a saucepan and cover with the water (if using quinoa flour instead of raw quinoa, skip this step). Bring to a boil and boil for 5 minutes, covered.
Turn off heat and let quinoa sit, covered, for 10 minutes.
Add all ingredients to bread machine, including cooked quinoa (or quinoa flour), according to manufacturer's directions.
Program machine for a whole grain loaf and bake.
Let bread cool before slicing.
Makes one medium-size (1.5 pound) loaf.
3.2.2045
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Category: Healthy Choices