Quinoa Flour Sourdough Bread


I am a newbie here and I want to share my experience with quinoa flour. Recently I saw quinoa flour in an organic supermarket and I wanted to give it a try in my regular sourdough bread recipe. I am very amateur in sourdough bread making; I am baking once in a week for about 1kg sourdough bread for the last 6 months. From time to time I am experimenting different flours or flavours. 

Result is delicious, I could wait a bit longer before slicing the loaf but I couldn't resist. I can recommend quinoa flour if you like its taste. You can enjoy the whole loaf with olive oil.

Please share your comments

The Dough

Ingredient Metric Imperial Baker's Percentage
Whole wheat sourdough (%74 Hydration) 225 grams 7.94 oz 37.50%
White wheat flour 400 grams 14.12 oz 66.67%
Whole wheat flour 115 grams 4.06 oz 19.17%
Quinoa flour 85 grams 3 oz 14.17%
Extra virgin olive oil 14 grams 0.49 oz 2.33%
Salt 11 grams 0.39 oz 1.83%
Organic Lavender Honey 9 grams 0.32 oz 1.50%
Water 350 grams 12.36 oz 58.33%
Sunflower seeds 60 grams 2.12 oz 10.00%
Sessame seeds 40 grams 1.41 oz 6.67%
Oatmeal 40 grams 1.41 oz 6.67%

Total Flour Weight: 600 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been converted to other measures.

  1. I keep my sourdough refrigerated so before starting, I let it warm to room temperature.
  2. Mix all the ingredients for about 10 minutes
  3. Cover the dough and keep it for 9-10 hours in room temperature
  4. Take it to a well floured area and shape it for your pan (or how you like)
  5. Rest it to rise for 3-4 hours
  6. Pre-heat your oven to 220C
  7. Place one cup of water in the oven to have some moisture
  8. Set your oven to 200C
  9. Place your loaf in the oven and bake it for 45 minutes



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