Much like my Buckwheat and Rice Flour split this is another simple bread recipe. This time around the results are far better. See? I told you’d I’d get back to recipes. It just takes a while for me to eat everything. One word before I delve into this: My quinoa flour supplies are dwindling. I still have two of the expensive boxes, but the cheap ones are gone (All six!), so I’ll have to ration them a bit. That’ll mean more buckwheat recipes, which isn’t a bad thing, but sorry to any quinoa flour fans. Until the price goes own it’ll be something I won’t use too much or too often. Not to say there won’t be some recipes, they’ll just be rarer. That makes them special, really, trust me, I’m on the internet, no one ever lies here. Anyway back to the recipe, I went for a simple split between my Quinoa Bread and my Buckwheat Bread. You know before I get into the description, I do have one issue. I never know how to explain the texture of the bread, the viscosity of the batter etc. It’s hard to say to someone exactly what it’s like in each stage. If you ever find anything unclear just say so, I’m still learning how to write these posts out and I’d hate to see anyone struggling because I wasn’t clear. Ultimately you’ll have to make it to learn, but a little extra information and guidance can’t hurt.
So, what is this bread like? Well, it’s a split between the drier base buckwheat loaf (That’s why I prefer flax in mine) and the spongy, crusty quinoa bread. It takes the best of both loafs and combines them into a soft and crusty bread with a slight dryness that really adds something. I know that sounds odd, dry bread isn’t a good thing, but it just works. The flavour is a nice even split between both flours, neither overpowering the other. I went with no flax to avoid making it too soft, I assumed that the quinoa would soften the buckwheat, while the buckwheat would also add a bit of dryness and I did use two eggs to make sure it was structurally sound. It worked out really well. I’d happily use this as my plain bread of choice. As for the preparation, hmmmm, yes I’m typing that, I did this by the seat of my pants so bear with me. The batter is thicker, perhaps more elastic and resistant than thick. I added a little extra water, still not as much as a standard quinoa loaf, but less because flax is absent, that moisture black-hole. I rested it as I find you can’t tell if it’ll be too dry until the quinoa flour has had time to rest. It does take time to bake, be weary of removing it too soon even if it looks baked. Give it 45 minutes at least, the hour if you can. Quinoa does seem to take longer to bake than buckwheat.
I’m really pleased with this bread. It’s original recipe was one found in the back-end of the internet on a forum somewhere and has been adapted endlessly. Just goes to show you you can do it if I can. There are so many variations from that one recipe and there’s nothing stopping you from trying those on this recipe, it’s just that I’ll never list a variation I haven’t tried myself. I can’t stand the idea that any GF flour can sub for another or worse still for wheat flour. I can always promise you everything here has been tried and tested and if I’m unhappy with any aspect I’ll let you know. I won’t be the cause of wasted ingredients or disgruntled bakers. No recipe is a given, tins, external temperatures, ovens etc all affect baked goods, but taking as much care and giving these recipes the utmost attention at least gives you a better chance of success. I’ll have another recipe post incoming next week or the week after. It’s just variations, but it uses a Peanut Butter and Coconut spread that might not be widely available so I’ll just keep it to a single post rather than adding it to every recipe page, more on that later. I do still have a few plans for some new breads, a quinoa gingerbread might be happening sooner rather than later. That’s really it for now. Until later, happy baking.
100g Buckwheat Flour
100g Quinoa Flour
2 Tbsp Olive Oil
2 Large Eggs
1/3 Tbsp Baking Soda
Pinch of Salt
Makes one loaf.
Can be frozen.
1. Preheat oven to 175c (No Fan).
2. Grease and line a 6×3 inch loaf pan. ( I used Butter)
3. In a large bowl whisk together the Egg and Olive Oil. Add the Quinoa Flour, Buckwheat Flour, Salt and Baking Soda and stir until combined, then add the Water and stir together until smooth, some lumps are fine. Rest for 5 minutes until batter has thickened. It will still be stirrable, but will have some resistance to it.
4. Pour batter into prepared tin and bake for 45-60 minutes, turning halfway if needed, until golden brown and a skewer comes out clean.
5. Cool in tin for 20 minutes, then remove and let cool completely on a wire-rack.
Multi-Seed: Add 1/2 Tbsp to 1 Tbsp of each of the following: Pumpkin Seeds, Sunflower Seeds and Sesame Seeds to the batter just before resting.