Healthy, hearty, and absolutely delicious, this whole wheat quinoa bread is light, fluffy and packs a protein punch. Pretty sure it’s my new favorite homemade bread!

Whole Wheat Quinoa Bread

I have been so excited to share this homemade bread recipe with you! It’s no secret I love making homemade bread and have used this tried-and-true fabulous recipe (Darcy’s recipe in that post) to make my family’s everyday bread for years.

There’s just something about making bread that feels wholesome and good. It’s hard for me to explain, but I’m always amazed that such simple ingredients can come together to create fluffy domes of hearty goodness; it’s a mini miracle. I wasn’t always good at making bread – and even now, sometimes my bread flops – but it is definitely one of the most satisfying things I make at home.

Having said that, can I take a minute to just throw this out there: you don’t have to make homemade bread to be a a good mom, a decent human being, a rockstar in the kitchen, a role model to young children, or anything else that your guilt complex might want to fill in that blank. THERE SHOULD BE NO GUILT OVER STOREBOUGHT BREAD, PEOPLE. And likewise, there shouldn’t be any guilt if you decide to make bread every day of your life in lieu of cleaning your bathrooms.

Whole Wheat Quinoa Bread

Sorry to get all lecture-y on you; I just feel strongly that we all need to stop feeling guilty, making other people feel guilty, or wondering what else we can feel guilty about.

Anyway, moving on.

A little while ago, I decided to branch out and try a new whole wheat bread recipe. With quinoa! I know. It sounds a little strange, but since we eat quinoa with dinner quite a bit, it wasn’t too much of a stretch to throw it into bread.

And oh, my goodness. This is some of the best bread to ever come out of my kitchen. So good, in fact, that this is the only sandwich bread I’ve been making for weeks…and I’ve converted several of my staunch bread making friends to this recipe, too. We are all in love!

Whole Wheat Quinoa Bread

The quinoa lends a deliciously nutty flavor to the bread – but it also makes the loaf extremely tender. And if you are wondering, like I was, what happens to the quinoa in the bread dough, I think you’ll be pleasantly surprised that instead of biting into crunchy bits of quinoa, the loaf is intensely soft and fluffy. The quinoa melds and absorbs in the bread dough as it mixes and bakes. There’s a hint of nutty flavor, but it’s not an in-your-face-quinoa punch as you eat it. Does that make any sense at all?

My kids are convinced this whole wheat quinoa bread makes the best toast in all the land and will often eat through a whole loaf at breakfast (or for an after school snack, particularly if I let them slather it with nutella).

Because I want you to love this bread as much as we do, I’ve included a step-by-step tutorial below the recipe. It really is straightforward, but the dough is slightly unique in the way it is made, and the texture may be a bit different than other classic sandwich bread recipes as it comes together in the mixer.


Whole Wheat Quinoa Bread

Speaking of mixers, I know the world is divided when it comes to which stand mixer reigns supreme, but I make all of our bread in my beloved Bosch stand mixer. It is a powerhouse when it comes to bread.

I haven’t made this bread in a KitchenAid mixer or by hand – both of which I think could work, although keep an eye on your stand mixer if it has a weak motor. I don’t want anyone burning out a stand mixer (or getting carpal tunnel if making by hand) and being upset with me.

UPDATE: I’ve been getting a lot of questions about the bread pans I use. My favorite bread pans are the USA bread pans and the Chicago Metallic pans. I have a few of each and love both of them.

If you are looking for a delightfully soft, flavorful and perfect loaf of bread, this whole wheat quinoa recipe is the answer!

And if you are wanting to delve into the world of bread making but don’t know where to start or feel a little intimidated, here’s a step-by-step guide on my other go-to whole wheat bread recipe, as well as this tutorial on yeast (an oldie but a goodie of a post).

I generally try to include step-by-step guides for all of the main bread recipes on my site, but as always, please leave any questions in the comments below (or on specific recipe threads). I don’t have all the answers, but I can definitely try to help!

Whole Wheat Quinoa Bread

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Whole Wheat Quinoa Bread

Yield: Makes 3 loaves of bread

Whole Wheat Quinoa Bread

My preference, always with whole wheat bread, is to use white whole wheat flour. Red whole wheat flour may make the bread more dense and hearty (not a bad thing, just a fair warning). Here's a quick post on wheat grinding and deciphering the different varieties of wheat.

I like using the vital wheat gluten as it helps to develop the natural gluten in bread made with 100% whole wheat flour and makes for a super soft, fluffy loaf; however, it is optional (others in the comments have already made this bread without it and have reported back with good results). If you decide to leave it out, think about increasing the kneading time by a couple minutes.


  • 1 cup uncooked white quinoa, rinsed
  • 2 1/4 cups water
  • 8 cups (about 40 ounces) whole wheat flour, don't pack the flour in the measuring cup
  • 1/3 cup vital wheat gluten (optional, see note above)
  • 1 1/2 tablespoons instant yeast
  • 4 teaspoons salt
  • 2 1/4 cups milk, lightly warmed (about 110 degrees F)
  • 3/4 cup room temperature water
  • 1/2 cup honey
  • 1/4 cup oil (canola, vegetable, avocado)


  1. Combine the quinoa and 2 1/4 cups water in a saucepan. Bring to a simmer. Cover and let cook for 10-12 minutes. Take the pan off the heat, remove the lid, stir the quinoa, and let it stand for 10-20 minutes.
  2. In a stand mixer, combine the wheat flour, gluten, yeast, and salt. Mix.
  3. Add the milk, 3/4 cup water, honey and oil. Continue mixing; the dough will start out looking very crumbly and come together in a stiff mass. That's ok! It will soften as the quinoa is added.
  4. Spoon in the warm quinoa while the mixer is running. Gradually add all the quinoa and any excess water (there shouldn't be much; most of it should have absorbed in the quinoa).
  5. Continue to mix until the dough comes together and forms a soft ball of dough that clears the sides and bottom of the bowl. If for some reason (and this can depend on elevation, humidity, temperature, etc), the dough is sticky and wet, gradually add 1/4 cup of flour at a time until it forms a ball of dough that clears the sides of the bowl - but avoid adding extra flour unless you really need to.
  6. Let the dough knead for 7-9 minutes.
  7. Place the dough in a greased bowl or container, cover, and let it rise until double.
  8. Lightly punch down the dough and portion into three equal loaves, about 32-35 ounces each. Form the dough into loaves by patting each piece into a thick rectangle and rolling it up, pressing with the heel of your hand to get rid of air bubbles and form a taut loaf.
  9. Place the loaves in greased 8 1/2-inch by 4 1/2-inch loaf pans. Let rise, covered, until 1-inch above the rim of the pan.
  10. Preheat the oven to 350 degrees and bake for 30-35 minutes. Remove the pans from the oven and gently turn the loaves out on to a cooling rack to cool completely. Brush the tops with butter while still warm, if desired.

Recipe Source: adapted from this recipe in America’s Test Kitchen Bread Illustrated (I swapped out all the white flour for whole wheat and added a few extra ingredients to help with tenderness, and I changed up a few other minor things with ingredients and method)

Disclaimer: there are a few Amazon affiliate links in the post for products I’ve purchased there.

Whole Wheat Quinoa Bread

157 Responses to Step-by-Step Whole Wheat Quinoa Bread {My New Fave}

  1. Annie says:

    I was a little skeptical about putting quinoa in bread?? Needless to say I am now a believer!!! My loaves turned out almost as pretty as yours did. The softness of the bread is so so good. Even after three days, it is still soft. And my husband loves it!! Thank you, thank you!

  2. Hannah says:

    I have made used this recipe twice and it is delicious, but mine don’t turn out as pretty as yours. As my loafs are rising the second time they get bumps and grooves all over them. The tops of your loves are so smooth! Any tips on how to get my bread to turn out as pretty as yours?

    • Mel says:

      Any chance they are over rising? Are the loaves smooth when you place them in the pans? If they are bumpy then, you might try greasing your hands as you shape the loaves.

  3. I made this today, and even my quinoa-hating hubby enjoyed it! I was worried about my KitchenAid, so I made half the recipe and formed the dough into a long loaf (similar to a loaf of French bread, but thicker). I placed it diagonally on my rimmed baking sheet, so it fit nicely. Great recipe, Mel!

  4. Viktoria says:

    Forgot the rinse the quinoa – oops! Hand kneaded it. Still turned out delicious. Certainly a keeper! Thanks for the recipe!

  5. Briahna says:

    Thanks for the recipe. I wondered, have you ever tried this with pre-cooked quinoa that maybe you have leftover in the fridge? How much do you think it would require? It would just be nice to use up leftovers and cut out a step.

    • Mel says:

      I haven’t tried that yet, Briahna…mostly because I think the dough benefits from warm quinoa (and often precooked quinoa is salted or cooked in broth which wouldn’t work for this recipe). I’m guessing it’s around 2 1/2 cups quinoa…

      • Gloria says:

        Hello Mel,
        I’m not in the habit of posting comments but find I need to do it now! I thought that a kitchenaid was my coveted prize have used them in the past but not for bread making. Started really researching for best and easy to use machines for bread making. Was into bread making many years ago mostly batter breads. Bought a bread maker machine (again) as my family is much grown and gone wasn’t satisfied even just using the dough cycle. In my researching discovered the Bocsh compact which was to my surprise very affordable which in turn jogged my memory of a time 32 years ago being introduced to a lady who sold Bocsh that I could never dream of affording. Enter Bocsh compact at last I could afford a Bocsh! And a note to those who have negative views on its looks, I love it’s sleek compact light weight looks! The day after it was delivered I made your Quinoa wheat bread. I just can’t express how thrilled I am with the results I didn’t have quite the high loaves you did and was dissapointed at first but after tasting it OMG! So glad I found your site! And as far as the Bocsh, for me the ease of making bread and the performance is everything and more! Sorry this was so long couldn’t be helped. Thank you thank you again for your site!

        • Mel says:

          I loved your comment, Gloria! Thank you! And I agree that the Bosch is unparalleled when it comes to bread making!

        • Gloria says:

          Misspelled Bosch! Another comment regarding the quinoa bread… even though my loaves were not perfect looking like yours I was so pleasantly surprised at how good the bread was days later. At last I am finally having success at bread making and I have to give a lot of praise to the Bosch. I have my second batch of your recipie rising now along with your flaky cornmeal dinner rolls. I’m a very happy camper!

  6. Jen says:

    Well, I’m officially looking into buying a Bosch mixer. And ONLY because of you and your fabulous bread recipes.

    A word of warning- don’t use your Kitchenaid for this one!!!! I definitely burned out my motor (yikes!) but thankfully I’ve done it before and the part costs like $10 and is a (relatively) easy fix.

    I left the room to let it “knead” and came back to my mixer literally SMOKING! Holy cow!

    That being said — my dough was WET. Like, super wet. I added a good 2 cups of flour to it and it was STILL wet. I just decided to grease it up, grease up a bowl, and let it rise and see what happens, since you warned against adding too much flour. Thankfully, it was manageable after the rise. (and my daughter loved helping me punch it out and form it into loaves!)

    I usually HATE 100% whole wheat bread but this was pretty good! Hubby liked it a TON as well, so did my toddler. My bread was a little spongey, though, not quite airy and fluffy (maybe b/c the dough was more moist than it should have been). Also, I do get a few pieces of hard quinoa when I ate my slice – you can’t see the quinoa in the bread itself, but I did get the bite of some (uncooked??) quinoa. Not sure how that happens, maybe it’s typical for quinoa to have a few bits that don’t cook up and swell? (never made it more than once before, so I’m not sure).

    Anyhow— definitely a re-make according to the family! Thanks for the receipe! Now time to try to find a used Bosch on Ebay! 🙂

    • Mel says:

      Hey Jen, I’m SO sorry about your mixer! Yikes! I’m glad you know how to replace the part, but WHAT A PAIN! As for your dough, I think the sponginess was probably because the dough was a little on the wet side. As for the quinoa, depending on how it’s cooked, sometimes little bits of quinoa will stay up high on the sides of the pot/pan and not get fully tender. Just make sure to scrape those hard pieces of quinoa out of the pan before using it in the dough (and make sure the quinoa is super soft as a whole…increase water slightly or cook longer, if needed). I hope you can find a Bosch! Seriously life changing for bread.

    • Sandra says:

      Hi Jen. I’m trying to venture away from rolls and into bread loaves…in poring over Mel’s recipes, I ran into your comment. I love my (23-yr old!) KitchenAid but do have to scale down some recipes to minimize overflow and “traveling” across the counter!:) May I ask what is the exact part you’ve had to replace? I’m wondering if I have a few more years left with my mixer if replacing parts is so simple…thank you!

  7. Maryajohnson says:

    Oh my goodness, this bread came out perfectly!! I am declaring it as my new favorite bread. Haha we seriously devoured it at dinner tonight! Thanks for an incredible recipe!

  8. marci says:

    I got the huge stainless steel bowl for Christmas and have doubled this recipe twice. I have to say, it is a TON of dough and both times I looked at my dough mixing and thought, “No way is this gonna work!” But it works! And the process of hauling out the giant popcorn bowl (for rising) and all of my bread pans pays off when I have a freezer fully stocked! You mentioned you make 7 loaves when you double it, are they smaller? My 6 loaves all came out about 34 ounces and that was after adding quite a bit of extra flour. And just to mention, I always use skim milk for this recipe. I hoard my 2% for making kefir and yogurt.

    • Mel says:

      My loaves weigh right around 29-30 ounces when making seven loaves for this recipe (which means our dough is probably right around the same mass – I’m just splitting them into 7 loaves instead of 6). I haven’t noticed they are noticeably smaller, but maybe they are slightly.

  9. Erika says:

    Hi Mel, 2nd time I’ve made this yummy bread now. My kids love it for sandwich bread in their school lunches! So both times I’s struggled w my Kitchenaid mixer. It’s obvious your mixer must be superior to mine as it’s really difficult to mix. I started mixing this time before my quinoa was done & it made me wonder…could I mix for the 7-9 mins & THEN add the quinoa in? That way there is less stuff in there & it will mix easier without overflowing so much! Then I would add the quinoa, mix it in for maybe a min & be done mixing? What do you think of that idea? That way the yeast & flour are getting a good mix to make the gluten still I think?? Thanks for your thoughts!

    • Mel says:

      Hey Erika – I think that’s definitely worth a try. Next time I make it, I’ll try it that way and report back. I think it stands a good chance of working – I only worry that the quinoa may be more “present” in the bread. I think the mixing helps it absorb into the dough.

  10. Brenda says:

    I have made this bread a few times now. We love it. But I am wondering if you can also use traditional active dry yeast.

    • Mel says:

      Hi Brenda – yes, you can…just proof the active dry yeast in a bit of water and maybe a pinch of sugar until it is bubbling before using in the recipe.

  11. Shawnda Mills says:

    I love your bread recipes. We make homemade bread weekly. Do you have a great Multigrain bread tucked some where? I worked in a bread store when i was in high school and my absolute favorite bread there was the 9 grain. Also, just a plain old white sandwich bread? Thank you.

    • Mel says:

      Hy Shawnda – I am actually about ready to post my go-to white sandwich bread recipe. I don’t have a tried-and-true multigrain bread (yet) but I’ve been working on one and hopefully will post it sometime this year. 🙂

  12. Linda Miller says:

    Hi Mel. I just finished making this bread and it came out great. I do have a couple of suggestions for making the instructions more “beginner friendly.”
    In step 3 of the “Directions” you say to add the liquid ingredients and continue to mix. Using a Kitchen Aid mixer is this using the paddle attachment or dough hook? I tried using the paddle for mixing and it got way to hard to get the job done. I switched to the hook to knead the dough for 7-9 minutes. The dough continually came up over the top of the flat part of the dough hook, got into the upper part of my mixer and was a real mess! My mixer began to over heat and smoke. I turned it off and finished kneading the dough with my hands just like grandma did. The bread came out fine but it was truly frustrating to get to the finished product. I have a Kitchen Aid Artisan 5 qt. high-performance mixer yet this recipe was too massive for this appliance.

    • Mel says:

      Hi Linda – all my bread recipes are written for a Bosch mixer which is what I use. I don’t have experience making bread in a KitchenAid mixer but I’ll try to do a better job at making a note that the recipe is written for a Bosch and may need to be scaled down for other mixers.

    • Jen says:

      haha. Same exact mixer, same exact thing happened with mine. You can replace the stripped plastic gear relatively cheaply (less than $10 last time I had to) and youtube the how-to videos and it’s relatively painless (though messy!!!) to do!

  13. Lindsay says:

    Mel, your bread makes me look like a baking rockstar! Thank you for giving such detailed recipes that gave me the confidence to jump into baking ALL our bread. I’ve been making it for about a year and I don’t plan on stopping. Not only am I proud of it, I really enjoy working with the dough. Which leads me to my piece of advice: DO NOT try to double this in a Kitchen Aid Professional. The recipe will be way too big and then you’ll have to turn it out on the counter and hand knead it. And while you’re elbows deep in a mountain of dough, your kids will clean out one of the cabinets and turn it into a burrow from which they serve popsicles. My kitchen looked like a bag of flour exploded and I had been ransacked. But you know what? I learned that I can knead dough without my machine and still have it turn out fabulous! And that my kids CAN entertain themselves completely without my providing them toys/crafts. Thank you a million times over, your blog is my very favorite and a daily go to for kitchen inspiration. Merry Christmas!

    • Mel says:

      Haha, Lindsay – I’m sorry but that made me laugh! I’m so glad your bread turned out…I would have loved to be a little fly on the wall observing the antics of your kids. 🙂

  14. Mara says:

    I just tried to make this bread and it did not work for me at all. I ended up having to add an extra 2-3 cups of flour and it was still so wet that it wouldn’t hold its shape. Any idea what I did wrong? Could I have kneaded it too long?

    • Mel says:

      Hi Mara – sounds like you had more liquid to flour ratio in your dough. How did you cook the quinoa? On the stovetop? Was there a lot of excess water after it had cooked when you added it to the dough? Adding more flour is totally fine – in fact, based on where you live (elevation, temperature, humidity) you might need to add more than the 2-3 cups. As long as a soft, tacky dough forms and you’ve followed the rest of the recipe, it should be ok adding more flour.

  15. Becky says:

    Quick question…my husband can’t have whole wheat. Would white bread flour work instead? I love the idea of getting a whole grain in bread for him.

  16. Jessica G says:

    Hi Mel!
    I made this bread today and I can see why it is your favorite! My family loved it and finished off one loaf with dinner. I cut the recipe in half to fit my kitchen aide and ended up with 1 regular loaf and one mini. I asked Santa for a Bosch for Christmas

  17. Jennifer says:

    I cook my quinoa in pressure cooker (instant pot). It takes only a cup and a half water — would I need to add extra water to the bread recipe if I use the quinoa from pressure cooker?

  18. Marci says:

    Mel! This bread is AMAZING! You know how I’ve spent the past several years trying to make the Darcy bread work for me, and now all that work is out the door, because this is my new go to. Can the mighty bosch handle doubling this recipe? Also, to cook the quinoa, I used the pressure cooker so I could set it and forget it while I got kids ready for school. I did 1 cup quinoa to 1 1/2 cups water and cooked at high pressure for 1 minute with a natural release (which was more like an hour release because I was trying to get kids out the door!) It was fluffy, moist, and warm when I was ready for it. Thanks Mel, total perfection this one!

  19. Laura says:

    After I added the milk, water, honey, and oil, the bread was not thick and dense. I am in Utah, so if would have expected it to be more dense rather than less. At the end, I added two extra cups of floor (1/4 cup at a time). Any suggestions?

    • Mel says:

      I actually think it’s fine – so much depends on what kind of flour you are using (storebought is more packed vs freshly ground is light and fluffy) and a lot of other factors. Did the bread turn out ok? It’s ok to have to add flour at the end to achieve the right consistency of dough. Let me know how it turned out.

      • Laura says:

        I was so worried about all the extra flour I added (not floor, ha!), but the bread turned out beautifully!! Delicious and perfect! Thank you!!

  20. Annie says:

    Hey Mel!

    I made this bread today. So yummy! Most beautiful and easiest to work with dough I have ever made. But I feel like I definitely am crunching on some quinoa. Especially in the crust. Like I feel like some of the quinoa is getting stuck in my teeth…

    Is your bread a little crunchy? Or did I do something wrong?

    Ps love you and your site and everything you do.

    • Mel says:

      I can feel a tiny bit of the quinoa texture in the crust but definitely not in the crumb of the bread. Is there a chance you quinoa was undercooked at all? It should be really soft and tender.

      • Annie says:

        I am happy to report that day 2 bread has no crunchys! So I must have undercooked the quinoa.

        I took the bread to mom’s group and it was a hit! Everyone assured me they couldn’t tell there was any quinoa inside the bread.

        Also I used half white wheat and half red wheat that I grounded just before I made the bread. The combo worked great! I also had to add a little extra flour. But it’s wasn’t more than 1/4 cup. I live in Colorado. Thanks again!

      • Annie says:

        I am happy to report that day 2 bread had no crunch! I stored it in gallon zip lock bags last night and so maybe the moisture helped? I guess I must have under cooked the quinoa…which probably means I have been under cooking quinoa all along haha oops! Anyway, I took a loaf to mom’s group and they all assured me that they did not notice any crunch at all.

        Also, I used half white wheat half red wheat combo and it turned out beautifully! Maybe just a tad bit darker in color than your pictures but not overly heavy or anything. I also added some extra flour. Mine was fresh ground and I added no more than 1/4 a cup. I live in Colorado!

        Thanks again!!

  21. Nadia says:

    Hi Mel!

    How do you warm up your milk to get it to 110 degrees? I microwave and it always gets too hot!


  22. Linda says:

    This bread is AHHHHMAZING!! I made it last Wednesday and a week later it is still moist. I’m kind of a “bread snob” and will usually only eat it the day I make it but this is incredible as are the other recipes I’ve tried from your site!! Thank you so much for sharing! My friends and family all laugh at me because I tell them I will check with my “BFF” for a recipe…she won’t let me down!! And you always come through; I haven’t been disappointed yet!! And they haven’t either. I send them all to your site!

  23. Amanda says:

    I’m trying this today! Question about the quinoa – I started cooking it about when I started making the bread. I ground my wheat, added the ingredients, etc. while the quinoa was cooking and cooling. It’s been way longer than 20 minutes (and I even stuck it in the fridge for about 10 minutes) and it’s still super hot – about 150 degrees. I’m worried about it killing the yeast, so I’m still letting it cool. About how long do you let yours cool? Do you start it way before you start the rest of the bread? It looks super yummy and I can’t wait to taste it!

    • Mel says:

      I haven’t ever taken the exact temperature of the cooked quinoa but I usually start the bread after the quinoa has cooked – like, right when it starts cooling. Having said that, it’s pretty darn warm when I start adding it to the bread and it’s been fine. Next time I make this (probably tomorrow or the next day), I’ll grab a temperature reading and post an update.

      • Mel says:

        Hey Amanda, I finally got around to getting a temperature on the quinoa I used. I’m making the bread as we speak and actually used the quinoa a bit warmer than I usually do – it was about 145 degrees and still steaming when I added it to the bread.

  24. Tami says:

    Finally I made a healthy bread that was not heavy like a brick!
    Absolutely delicious! Now, I just need to figure out how to stop eating it.

  25. Mel says:

    Anyone use olive oil or coconut oil? Will any oil do?

  26. Sara says:

    I’m not sure if I did something wrong…my bread doesn’t look like yours. It’s lighter in color and looks a little denser. It is definitely baked and tastes good, but not great, so I was disappointed for the amount of time I spent working on it this afternoon. I used the King Arthur flour as you recommended. I just don’t know what went wrong.

  27. Karen H says:

    What type of mixer do you have? I’ve never made bread before but have thought about it and getting a mixer sounds like a good idea.

  28. Natalie says:

    I was so excited to try this recipe yesterday. My kids and husband don’t like quinoa but it’s so good for you and I was excited to have a way to sneak it in. But…my bread tastes like quinoa. Like that raw, almost dirt flavor you get when quinoa isn’t rinsed and/or cooked in chicken broth. My quinoa bag said its pre-rinsed so I didn’t rinse before cooking it. Could that be why? Any other ideas why this might have happened? The texture is great and I want to love this recipe, I really do!

    • Mel says:

      Hey Natalie – I highly recommend always, always rinsing quinoa even if it says pre-rinsed. I’ve had that same thing happen with supposedly pre-rinsed quinoa and have learned it’s best to always rinse. That’s my guess of why your bread had an off taste…I can’t think of what else it would be other than brand (what kind did you use?) since it shouldn’t have an overpoweringly dirty quinoa taste when baked.

  29. Victoria says:

    Have you ever used keifer instead of the milk? I have done keifer to use up and would love to try this bread recipe.

    • Mel says:

      I haven’t used kefir in this bread recipe instead of milk but I think it’s definitely worth a try.

      • Victoria says:

        I tried it and I don’t know if it was because of the keifer or some other reason, but I had to add at least two more cups of flour (I live in Utah not very humid). The bread tastes good but it doesn’t look as fluffy as yours does.

  30. Kneaded!!! Not needed.

  31. P.S. My Kitchen Aid stand mixer did fine. It was maxed out and going over the attachment slightly, but it needed the dough for sufficient time and I just peeled away the dough that was up high.

  32. Mel, thank you!! I made this today and LOVE it! I’m pumped!!! Put some in the freezer and we already downed one loaf. I made four smaller loaves instead of three.

  33. lindsay says:

    I don’t have Instant yeast on hand. think I can figure out how to substitute active yeast? Do you have any tips?

    • Mel says:

      I haven’t tried it but you could experiment by dissolving 1 1/2 to 2 tablespoons active dry yeast in maybe 1/2 cup water with a pinch of sugar and then sub it in the recipe (and decrease the liquid in the recipe just slightly or add a bit more flour).

  34. Bonnie says:

    Mel! This looked so amazing that when I saw the email first thing in the morning, I tossed my children’s homeschooling to the wind and spent all morning making it. (Clearly I’m an excellent mother with excellent priorities 🙂 Anyway, I made a couple small changes and it was still delicious: used coconut oil since that’s what I use in my other bread recipe, and non-dairy rice milk since that’s what we always have on hand. I also had to add a significant amount of extra flour while mixing (about a cup in both batches I made) and I live in Phoenix, so definitely no humidity. Maybe it depends on the wetness of the quinoa? Anyway, super yummy!
    Side note: if you ever see jars of E.D. Smith’s Black Cherry Raspberry Blood Orange jam at your local Costco, buy 15 jars. It’s the best jam on the planet and SO good with this bread 🙂

  35. Lucy says:

    I recently bought the Bread Illustrated cookbook and liked the fan roll recipe I made from it. I’m very intrigued about the method it describes to use lava rocks to create a steam oven type of environment for making crusty bread. Good thing a kind older gentleman at Home Depot steered me away from the landscaping lava rocks I was about to buy to the ones for use with a gas grill.

  36. Lachelle says:

    After eating a slice, my daughter said to only make this kind of bread now. Usually I make Darcy’s bread but now I think this is my new favorite. So tender and wonderful! I didn’t have the smaller size pans so used my 9.25×5.25 size pans and made two bigger loaves and one smaller loaf. Thanks for a delicious recipe!

  37. Rachel says:

    Looks like maybe the container is a Cambro brand? (Just by searching Amazon) Do you recommend a certain size Mel? Note that the lids are sold separate.

    • Mel says:

      I have the 8-quart size and like it for larger quantities of dough. Eventually, I’d like to get the 4- or 6-quart one, too. The one I have is pretty big. It also makes a great storage container for other things (if making a lot of food or chopping up fruits/veggies for canning, etc).

  38. A says:

    Thank you very much for this recipe! I am going to forward it to my sister, as she is looking to change up a few things in her normal diet, and this might be a great bread for her. She loves quinoa as well, so I’m sure her and my mom will really like this. Thank you again.

  39. Liz Rushton says:

    What is the container you use to let the bread raise? I’d love to have one of those!!

    • Mel says:

      Hi Liz, I got it at Standard Restaurant Supply but someone else in the comments found them on Amazon (the Cambro brand). I have the 8-quart size.

  40. Julianne says:

    YUM! Can’t wait to try this. What kind of milk do you use or does it matter (skim, 1%, reconstituted powdered) …… Thanks for the great recipes!

  41. Yvette says:

    Bread tastes great! My only problem is a huge hole in one of the loaves (hopefully not all as I’ve only cut one) any idea on how to not get the big holes inside? I flattened out the loaf as mentioned with the rolling out. did I let it rise too long?? HELP!!

  42. Rachel says:

    Quick question. Where did you get the container that you’re using to raise your dough in? Looks like something I need in my life!!

    • Mel says:

      Hey Rachel – I picked it up at the Standard Restaurant Supply store near me. It’s awesome; I use it all the time for rising dough.

  43. Carol G says:

    Oh boy do those loaves of bread look amazing. I make all of our bread here too. We’re partial to wheat bread but I’ve never added quinoa to bread. I can’t wait to try it! Your description and photos sold me. I don’t grind my own wheat but have everything on hand to give this a go-hopefully soon. 🙂

  44. Fiona Chain says:

    Hi Mel, I will be giving this recipe a go on the weekend, I have just enough quinoa for this wonderful bread. Thanks for the recipe and the step by step guide. Have a wonderful day.

  45. Maryameliajohnson says:

    Hey Mel, I would love to know if and where you buy your quinoa in bulk? I want to start feeding it to my family more but it seems expensive to buy in small amounts. By the way, this bread recipe looks so yummy! I cant wait to make it. And can I just say, you are my favorite =) I never really comment, but almost 100% of my recipes come from you and me and my sisters talk about you like you are an old friend…Thanks for all you do!!

    • Mel says:

      I agree that quinoa can be expensive! I buy it at Costco when it’s there and also in #10 cans (for our food storage) at Thrive. I’m very choosy when and how I use it because of the cost (so you know this bread has to be good!). 🙂

  46. Erin G. says:

    Hi Mel,This looks great! I love the added nutritional benefit of the quinoa!!! I had a question about the vital wheat gluten. Why do some wheat bread recipes have it and some do not? The best luck I’ve had with wheat breads is a recipe without the vital wheat gluten. I don’t know if the gluten is what is throwing me off or not. Why do you need it? Thanks

    • Mel says:

      Hey Erin – good question on the vital wheat gluten. I’m not sure why some bread recipes have it and others do not; I like to use it when I’m making breads or rolls with 100% wheat flour because I think it helps the bread to have a light and fluffy texture – it basically doesn’t take as much work to develop the natural gluten in the bread. Even if I use a little white flour, I’ll leave it out. It’s not 100% necessary, but if it’s left out, I’d encourage the bread to be kneaded a bit longer.

  47. Erika says:

    Hi Mel, what did you use to grease your bread pans? Your loaves look perfect and appear like they just fall out of the pan. Mine do not. Thanks for any advice you have!

    • Mel says:

      Hi Erika – I just use nonstick cooking spray. A lot may have to do with the pan. I heart my bread pans big time (I use some from Chicago Metallic and a few others are USA bread pans).

    • Jen says:

      I followed Mel’s advice and bought the Chicago Metallic pans and I just spray them with Pam and the bread DOES just *fall* out of the pan! So definitely buy them yourself, it’s amazing how amazing they are!

  48. Renay says:

    Do you have to use white quinoa? I have some red in my pantry. I have to try this, I love bread!

  49. Nicole H says:

    I was already planning on making bread today and was happy to see this post. I just had a piece for lunch, and loved it!! I live in an area where there is high humidity, so I think I ended up adding almost a whole extra cup of flour, and I also lrft out the vital wheat gluten. It turned out awesome! Your website has made me into a baker, and I can’t thank you enough! I love all of your bread recipes and am excited to have one more to make for my family.

    • Mel says:

      Good to know, Nicole! Humidity can definitely affect the dough so thanks for chiming in with your comments. I live in an extremely dry area which would make sense why I don’t need the extra flour

  50. Megan G says:

    I’m making this right now and for any others living in humid areas, you may have to add quite a bit more flour to get it to clear the sides of the bowl. I didn’t measure exactly how much I ended up adding, but it was probably at least one cup. (I made the rest exactly as written, including weighing my flour at the beginning.) It looks and smells so good. I can’t wait to try it!

    • Mel says:

      Thanks, Megan! It helps when others chime in with comments like this…I live in a very dry climate so it’s helpful for others to know if they live in a humid area, they may need more flour.

  51. Lachelle says:

    I needed to make bread today and was so excited to find a new bread recipe to try! It is rising now! As far as mixers go, for anyone looking into mixers, I went with the Ankarsrum mixer.
    It is more pricy but I do love it!

  52. Becky says:

    I can’t wait to try this!

    Just a note for Kitchen Aid users, I learned the hard way that the Artisan mixer (which seems to be most common) is only designed to hold 9 cups of ingredients. I’ll be sure to decrease the recipe to make 2 loaves instead of 3!

    It’s a hassle to get a Kitchen Aid mixer fixed, too! It’s insanely expensive to send it in to get repaired, so I kinda fast talked a Mennonite guy who owned a small engine repair shop to fix it! 🙂

    • Mel says:

      Good note to make for other KitchenAid owners. Thanks, Becky!

    • Jen says:

      I’ve repaired the stripped (plastic , UGH!) ) gear in my Artisan on my own before. The part can be bought for less than $10 and there’s lots of Youtube videos out there to help with step by step! 🙂

      It’s messy (lots of engine grease) but worthwhile (money wise) to do it yourself.

      Thanks for the tip on the number of cups of incredients— that could explain the disaster I had with this recipe written as is! 🙂

  53. Kara says:

    I can’t wait to try this! My family has been seriously missing my homemade bread since I took a teaching job this fall… Have to try this. Then I’ll share with my Home-Ec class. Thanks Mel!

  54. Charlotte Moore says:

    What beautiful loaves of bread. I grind my own wheat also. I haven’t made bread in a good while. I need to try this.

  55. Paige says:

    This bread looks amazing! I’ve been looking for a new bread recipe to try for some homemade pear butter we’ve made, this might be the one!


  56. Beth says:

    This looks amazing! Since my teenage son could live on bread, this would be a nice healthy upgrade to our regular old bread. BTW…I just made your Classic Snickerdoodles and they are awesome! I only had 1/4 cup shortening (instead of 1/2 cup) so I added just another 1/4 cup butter and they turned out perfect! I’ve also been making your Creamy Garlic Alfredo Sauce – perfectly quick, foolproof, yum!! I love your recipes!!

  57. jill says:

    This looks so good! Is there a way I could just make one loaf? I know there are rules about decreasing yeast. Thanks!!

    • Mel says:

      Hi Jill – Liz, who just commented above you, is right in the process of making one loaf!

    • Liz says:

      Wow, I had no idea there were rules about decreasing yeast … I just used 1/3 of all ingredients including yeast…it is only about 20 minutes but there is what I would say is normal rising for that time, i.e. it is rising. Any the warmest spot in my house is 64F.

      I make a lot of yeast breads so use SAF Instant in bulk, kept in the refrigerator. I’ve never had a rise failure with it. It is vacuum packed and I make sure to get the freshest pack when I buy.

      I’ll post back in reply to my upper comment later this afternoon after rise-bake-cool.

  58. Denise R. says:


    This is pure genius. I’m definintely going to give this a shot. Thank you for sharing! What a great way to feel like I’m getting a healthy amount of protein in bread! I will report back. 🙂


  59. Heidy A says:

    Has anyone had any luck trying a nondairy milk in this recipe? If so, I’d love to hear about it!

  60. Andrea Donaldson says:

    Thank you, I’m excited to try this! I’ve been making the standard bread, but this looks intriguing. I’ve also never put milk in my sandwich bread…is it necessary because of the quinoa?

  61. Diane says:

    What brand of bread pans are you using? I have been looking for some good “square corner” ones instead of pans with rounded corners. The same goes for a 15x10x1 jelly roll pan if you have any suggestions! Love your site!!

  62. Jocy says:

    I always have cooked quinoa in the freezer, how much would you say i should use? I searched how much cooked quinoa a cup of dry yields and i found between 3-4 cups :s
    Also, does the quinoa need to be warm? One more question, i noticed that this loaves weigh more than your whole wheat bread, why is that?

    • Mel says:

      The texture and density of these loaves are a completely different animal than my go-top traditional whole wheat bread, so that is why they weigh more (probably thanks to the quinoa and overall structure/makeup of the dough). Yes, the quinoa needs to be a little warm and not dry at all. I haven’t ever measured the quinoa but I’m guessing it’s right around 3 1/2 to 4 cups. You might try making the quinoa for the recipe as written just once so you can get a better idea of how much to use and the texture of the quinoa – then it will be even easier to pull it out from the freezer and use it in the recipe.

  63. Kathie says:

    This bread recipe looks so good! Do you think it would adapt to a bread machine?

    • Mel says:

      I honestly am not sure since I don’t use a bread machine – the only step I would be concerned about is adding in the quinoa at the end of mixing (since don’t you normally throw all the ingredients into the bread machine to start)?

      • Angela says:

        Good news! I just tried it in a bread machine and it worked great. Just the dough cycle though — I always switch things over to bake in the oven myself. Anyway, I cut the recipe in half and added the quinoa towards the beginning (I let it get a start on mixing and then put it in before the blade struggled). Then I checked it a couple times during the mixing rounds to make sure that the flour was the right amount (always seems to vary). But it worked wonderfully. And you’re right, Mel — absolutely delicious bread!!

  64. Aubri says:

    I have wheat all ground ready to make bread, so I think I’ll try this today! Yay! My question is… I only have 9 inch loaf pans. How would you suggest baking in 9 inch pans? Should I only split it into 2 loaves or leave it at 3 smaller loaves? Thanks Mel!

  65. Amanda says:

    Hi! This looks amazing! Quick question: is the vital wheat gluten, well, vital??? I tend not to use it in my breads, but always add about a 1/3 cup of flax. And I want to make sure this bread won’t be a flop without it. Thank you!

  66. Joanne says:

    Wow really want to give this a try! I bake bread often but have never used vital wheat gluten. I tried making bagels once that called for it but left it out and they were just okay. Your recipe may be the push I need to try this ingredient out. Thanks for the detailed instructions!

  67. Nancy says:

    I will definitely try this! Thanks.

    I love to bake bread, but sandwich loaves have always been a problem for me in terms of slicing them into thin-enough pieces for sandwiches. If we want to just eat a hunk of bread, no problem, but for normal-sandwich-thickness slices: big problem. Do you ever have this issue?

    • Mel says:

      I haven’t really had that problem, Nancy – what kind of bread knife do you have? I have a really inexpensive one (the Rada) brand from Amazon and it works amazingly well.

    • Alicia says:

      I used to have that problem as well, but am a huge fan of using an electric bread knife. Super, super thin slices (our preference) without any problem. I have a good bread knife as well, but it can’t compete. Several of my friends have converted to electric bread knives after asking how I could get my slices so thin.

      • Susan says:

        Yes, an electric bread knife is the best for thin slicing. I got mine at Goodwill for a few dollars. Works great! Often see them at Goodwill.

        • Nancy says:

          Thank you, Susan and Alicia! I’ve heard about electric knives for this purpose before–I really will have to seek one out. I have a fancy Henckels bread knife, but I just can’t get thin-enough slices with it.

      • Jen says:

        haha! I thought I was the only crazy person who uses an electric carving knife for cutting bread!!! 🙂

  68. Kelly says:

    Looks great and I” definitely going to try it but I gotta ask – what if I don’t need 3 loaves of bread at a time? Can I freeze before baking? Or after baking? Or cut the recipe by thirds?

    • Mel says:

      This bread freezes great after being baked and cooled!

    • Liz says:

      I have 1/3 recipe rising right now – it is just me plus I only have 1 bread pan 🙂

      Also, I don’t have a stand mixer so I modified the method a bit for hand mixing as well as my WheatMontana brand white whole wheat which seems to need more liquid in most recipes.

      13 ounces would be about 1/3 of the flour, but I started with 10 ounces to make it easier to hand mix and then kneaded in about another 1.5 ounces at the end to get what I think is the correct feel. We will see – I’ll post back later today. My house is very cool and I usually need longer rise times…

  69. Laurie says:

    Do you know how this can be adapted for a Cuisinart food processor?

    I do love your recipes! Have you ever had clotted cream? I had it when I was in London. I’m thinking it would go well with this bread.

    • Mel says:

      I love clotted cream, Laurie! Yum! I haven’t made this in a food processor so I’m not sure how it would work; good luck if you experiment!

  70. Jordan Seelu says:

    I noticed in your other bread post that you grind your own wheat. Any recommendations for a good wheat flour for those of us who don’t grind our own wheat? Will using another type of flour change the taste or texture of the bread? I absolutely love your recipes! Thank you for sharing your talent with us!

    • Mel says:

      Hi Jordan – great question. I love the King Arthur brand of whole wheat flour and I think it’s pretty widely available in stores – I’m sure there are other good brands but because I grind my own, I don’t have a lot of experience with storebought wheat flour. Using a different variety of wheat (I use white whole wheat), like red whole wheat, can change the texture and color and density of the bread, but it’s definitely not a deal breaker. The main thing to keep in mind is to not overflour the dough. If using storebought flour, it will be really compact in the bag, so it will be important to fluff it up really well before measuring. Let me know if you have any other questions!

      • Sarah in Georgia says:

        I’m in the southeast (Atlanta Metro area) and the Krogers around me sell Kroger brand white whole wheat flour, for what it’s worth. I know Kroger affiliates are in Alaska and Arizona, where I have family, but I don’t know if they have the white whole wheat flour.

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