A mildly sweet yeast bread with a hint of chai spice. There is cooked quinoa in every slice, this makes for an amazing breakfast addition as is, or as a french toast. Allergen Information: Free of Dairy, egg, corn, soy, nut.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 55 minutes
  • Total time: 70 minutes
  • Yield: 8 slices
  • Category: Bread
  • Cuisine: American, Vegan

Ingredients

  • 1/4 cup quinoa (uncooked)
  • 3/4 cup water
  • 2 Tablespoons warm water
  • 1.5 teaspoon active yeast
  • 3/4 medium pear (chopped (about 3/4 cup))
  • 1/4 cup whole wheat flour
  • 1 cup bread flour
  • 2/3 teaspoon salt
  • 2 Tablespoons raw sugar
  • 1/2 teaspoon chai spice (My chai spice blend recipe here)
  • 1/2 teaspoon ginger powder

Method

  1. In a large bowl, add 2 Tablespoons warm water, yeast and 1 teaspoon sugar. Mix well and wait to get frothy(8-10 minutes)
  2. Cook the Quinoa in 3/4 cup water, covered on low for 15 minutes or until tender. Or use scant 1 cup cooked quinoa.
  3. Let the quinoa cool a little, then blend cooked quinoa, pear, spices, salt and rest of the sugar.
  4. Add whole wheat flour, bread flour and this puree to the yeast mix and knead for 5-7 minutes. Add more bread flour or water if needed to get a soft dough. The dough might be slightly sticky.
  5. Let dough sit in a well greased container, covered in a warm place until doubled(1.5 hours)
  6. Take dough out and using a little bread flour, shape into a loaf or a jelly roll.
  7. Place loaf or roll with seam side down in a greased or parchment lined regular size bread pan.
  8. Spritz top with water and then with a little oil.
  9. Cover with towel and let sit until doubled. (45 minutes)
  10. Bake at 365 degrees F for 35-40 minutes until golden and a tap on the top sounds hollow.
  11. Cool completely before slicing.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.