Whole Wheat Quinoa Bread

Why this recipe works White sandwich breads are a lunchbox classic, but we also like having whole-wheat options for our sandwiches. We set out to create a loaf that was high in protein and packed with nutrients, and thought that hearty quinoa and a bit of nutty-tasting flaxseeds would be great additions to a whole-wheat loaf. We started with a combination of bread flour and whole-wheat flour. Using bread flour allowed us to pack a good amount of cooked quinoa into the dough; its high protein content gave us a sturdy crumb. We tested various methods of preparing the quinoa before incorporating it into the loaf, from toasting the raw kernels to softening them in liquid. Simply cooking the quinoa in the microwave with a measured amount of water until all the liquid was absorbed gave the bread just the right texture. Incorporating a small amount of oil helped coat the protein strands, making the loaf more moist and tender, and adding 3 full tablespoons of honey balanced the earthiness of the quinoa. Sprinkling 1 teaspoon of raw flaxseeds and 1 teaspoon of raw quinoa atop the loaf just before baking gave each slice pleasant textural contrast and crunch. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, increase the shaped rising time by 20 to 30 minutes and start checking for doneness 10 minutes earlier than advised in the recipe. We do not recommend mixing this dough by hand.

MAKES: 1 loaf

RISING TIME: 2½ to 3½ hours

BAKING TIME: 45 minutes

TOTAL TIME: 4½ to 5½ hours, plus 3 hours cooling time

KEY EQUIPMENT: stand mixer, 8½ by 4½-inch loaf pan, pastry brush, instant-read thermometer

INGREDIENTS:

• 1 cup (8 ounces) water, room temperature
• ⅓ cup (1¾ ounces) plus 1 teaspoon prewashed white quinoa
• 1½ cups (8¼ ounces) bread flour
• 1 cup (5½ ounces) whole-wheat flour
• 2 tablespoons plus 1 teaspoon flaxseeds
• 2 teaspoons instant or rapid-rise yeast
• 1½ teaspoons salt
• ¾ cup (6 ounces) whole milk, room temperature
• 3 tablespoons honey
• 1 tablespoon vegetable oil
• 1 large egg, lightly beaten with 1 tablespoon water and pinch salt

INSTRUCTIONS:

1. In a covered bowl, microwave ¾ cup water and ⅓ cup quinoa at 50 percent power until the water is almost completely absorbed, which takes about 10 minutes.
2. Stir the mixture halfway through microwaving. Uncover the quinoa and let it sit until cooled slightly and the water is completely absorbed, approximately 10 minutes.
3. In the bowl of a stand mixer, whisk together bread flour, whole-wheat flour, 2 tablespoons flaxseeds, yeast, and salt.
4. In a 4-cup liquid measuring cup, whisk together milk, honey, oil, and the remaining water until the honey has dissolved. With the dough hook attached to the stand mixer, mix on low speed and slowly add the milk mixture to the flour mixture.
5. Mix until a cohesive dough starts to form and no dry flour remains, about 2 minutes. Scrape down the sides of the bowl as needed.
6. Increase the speed to medium-low and knead the dough until it becomes smooth, elastic, and slightly sticky, approximately 6 minutes. Reduce the speed to low and slowly add the cooked quinoa, ¼ cup at a time, and mix until it is mostly incorporated, about 3 minutes.
7. Transfer the dough to a lightly floured counter and knead it with your lightly floured hands until the quinoa is evenly distributed, and the dough forms a smooth, round ball, which usually takes about 30 seconds.
8. Place the dough seam side down in a lightly greased large bowl or container. Cover it tightly with plastic wrap and let it rise until doubled in size, which usually takes about 1½ to 2 hours.
9. Grease an 8½ by 4½-inch loaf pan. Press down on the risen dough to deflate it. Turn the dough out onto a lightly floured counter, with the side that was against the bowl facing up. Press it into an 8 by 6-inch rectangle, with the long side parallel to the counter edge.
10. Roll the dough away from you into a firm cylinder, keeping the roll taut by tucking it under itself as you go. Pinch the seam closed and place the loaf seam side down in the prepared pan, gently pressing the dough into the corners.
11. Cover the pan loosely with greased plastic wrap and let the dough rise until the loaf reaches 1 inch above the lip of the pan, and the dough springs back minimally when gently poked with your knuckle, usually taking about 1 to 1½ hours.
12. Adjust the oven rack to the lower-middle position and preheat the oven to 350 degrees Fahrenheit. In a bowl, combine the remaining 1 teaspoon of quinoa and 1 teaspoon of flaxseeds. Gently brush the loaf with the egg mixture and sprinkle it with the quinoa mixture.
13. Bake the loaf in the preheated oven until it turns golden brown and registers 205 to 210 degrees Fahrenheit, which takes about 45 to 50 minutes. Rotate the pan halfway through baking.
14. Let the loaf cool in the pan for 15 minutes, then remove it from the pan and let it cool completely on a wire rack, which usually takes about 3 hours, before serving.