Sourdough Quinoa Bread (High-Protein)

There is a homemade high protein sourdough quinoa bread on a cooling rack.

5 from 1 vote

Sourdough Quinoa Bread (High-Protein)

This high-protein sourdough quinoa bread is easy to make and full of delicious earthy flavor. This recipe is similar to making a classic loaf of sourdough, only this time there is some cooked quinoa mixed in the dough. This makes for a fiber-packed and protein-rich sourdough bread that's unique and versatile.

Prep Time1

Cook Time35

Total Time1 35

Course: bread, Breakfast

Cuisine: American

Keyword: high protein recipe, homemade bread, sourdough, sourdough bread

Servings: slices

Calories: 218kcal

Author: Jessica Laroche

Ingredients

100 g active starter
330-350 g warm water about 27-29ºC
350 g bread flour
150 g whole wheat flour
10 g salt

For the quinoa

½ cup dry quinoa white (hard to see in the crumb) OR colored (visible in the crumb)
¾ cup water

Instructions

Get ready

Start by feeding your starter about 4-6 hours before you need it. Your starter is ready to use when bubbly and has at least doubled in height in the jar after feeding.
Also, you can cook the quinoa ahead of time so it has enough time to cool down before incorporating in the dough. Simply combine the dry quinoa with the water in a small saucepan, cover and bring to a simmer. Then, turn the heat down to medium and let it simmer for about 15 minutes or until there is no more water in the saucepan. Remove from the heat and keep cover for 5 more minutes, then uncover and fluff the quinoa using a fork. Let it completely cool down.

Combine the dough

In a large mixing bowl, add the active sourdough starter and the warm water (about 27-29ºC). Stir until combined.
Add the bread flour, whole wheat flour and salt, then keep stirring until combined (it can take a few minutes). The dough will look shaggy at this point, this is normal. Cover and let it rest for 20-30 minutes.

Stretches and folds (+ incorporate the quinoa)

Transfer the cooked quinoa over the dough and then, perform 3 series of stretches and folds. This will help strengthen the gluten network and incorporate the quinoa uniformly within the dough.
To do the stretches and folds: grab the dough on the opposite side of the bowl, pull it up until it cannot stretch anymore, then fold it back down on the dough. Rotate the bowl about 90º and repeat with the dough on the opposite side. Keep going until the dough is too tight to stretch (I usually do about 4 stretches per session). Cover, rest for 30 min and repeat 2 more times.

Bulk fermentation

Once done with the stretches and fold and the quinoa is well incorporated, then cover well and place in a warm area for the dough to rise and ferment. How long your dough will need to ferment depends on the temperature of your dough and the environment. My dough was a little warm, about 80ºF and my house was at 70ºF, so I fermented the dough for about 4-4h30 hours. Your dough is done fermenting when puffy, lighter and has risen (although not necessarily doubled). It should also look smooth and form a dome on top.

Pre-shape

Transfer the dough onto a very lightly floured surface. Then, grab the corners and bring them back in the middle of the dough to roughly shape a ball. Flip the dough to have the seam side on the counter. Cover and let it rest for 20 minutes.

Shape

Flip the dough again so the seam side is up. Stretch the dough to shape a square. Fold the top part to the middle, then fold each side over as well. Then, grab the top part, and roll it down towards you until the seam side falls on the counter.
To tighten the boule, use both your hands to grab the top part, then gently push it towards you while allowing the dough to drag on the counter (do not use too much flour so there is some tension when dragging). Slightly rotate the ball and repeat. Keep going until the dough forms a nice boule with a tight surface.

Final proof

Flip the dough and place it in a proofing basket with the seam side up. Cover well and let it rest in the fridge overnight (cold final proof is recommended, 5-36 hours) or at room temperature for about 2 hours if in a rush.

Bake

At least 30 minutes before you want to bake the bread (even better an hour), place your Dutch oven in the oven and preheat to 450ºF.
When the oven is really hot, then take the dough out of the fridge, flip it over a large piece of parchment paper and score as you wish.
Transfer the dough to the hot Dutch oven by pulling on the sides of the parchment, cover and bake for 30 minutes. Then, uncover, turn the oven down to 410ºF and keep baking for 5-10 minutes or until the crust is golden brown.

Cool down

Take the baked bread out of the Dutch oven and let the loaf completely cool down on a cooling rack before slicing and enjoying (at least 2 hours). This is an important step, do not skip or the crumb might be gummy!

Video

Notes

Sourdough starter: you will need a very active and bubbly starter to make this bread. If you are just getting started, then check out this guide on how to make your own sourdough starter from scratch!
No Dutch oven: if you don't have a Dutch oven, then check out this guide to learn how to bake sourdough bread using the open-bake method.
Storage tips: keep the bread with its sliced part down on a cutting board for up to 48 hours. For longer storage, you can transfer to an airtight container (the crust will become softer). Do not place the bread in the fridge. For more ideas, check out this guide on how to store sourdough bread to keep it fresh for longer!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition