Simple, practical, and full of everyday flavour, Pear Quinoa Chai spice Bread loaf is a vegan, vegetarian American, Vegan bread made with quinoa, water, and warm water in about 70 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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
- In a large bowl, add 2 Tablespoons warm water, yeast and 1 teaspoon sugar. Mix well and wait to get frothy(8-10 minutes)
- Cook the Quinoa in 3/4 cup water, covered on low for 15 minutes or until tender. Or use scant 1 cup cooked quinoa.
- Let the quinoa cool a little, then blend cooked quinoa, pear, spices, salt and rest of the sugar.
- 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.
- Let dough sit in a well greased container, covered in a warm place until doubled(1.5 hours)
- Take dough out and using a little bread flour, shape into a loaf or a jelly roll.
- Place loaf or roll with seam side down in a greased or parchment lined regular size bread pan.
- Spritz top with water and then with a little oil.
- Cover with towel and let sit until doubled. (45 minutes)
- Bake at 365 degrees F for 35-40 minutes until golden and a tap on the top sounds hollow.
- 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.
