Skip to main content

Pan de Quinoa y Miel for #BreadBakers

BreadBakersI made this loaf -  Pan de Quinoa y Miel - for the #BreadBakers' December event. See the bottom of this post for more information about this great bread baking group.

Our hostess this month is Mireille of Chef Mireille's East West Realm who picked a quinoa theme for the month. Thanks, Mireille!

Quinoa is a high protein grain that has been cultivated in the Andes of South America for hundreds of years. Recently 'redisovered' for its nutritional properties, quinoa adds a pleasant chewiness and slighly nutty flavor to this wholesome bread. 


  • 1 C cooked red quinoa
  • 2 C hot water
  • 3 tsp salt
  • 2 T active dry yeast
  • 1/2 C raw organic honey
  • 5 C white whole wheat flour
  • 1 C ground almonds
  • 2 T granulated honey
  • 1 T uncooked red quinoa
  • butter, for greasing the dish and rubbing the finished loaf

Place the hot water in a large mixing bowl, sprinkling the yeast on top. Let bloom for ten minutes. Add honey and salt. Add the cooked quinoa, flour, and ground almonds. Blend until well combined. Knead for 3-5 minutes until it is smooth and soft. Oil the dough and the bowl, cover and let rise in a warm spot for 45 minutes. Once it has risen, punch it down again and shape move to a buttered loaf dish. Let rise again for 15 minutes. Sprinkle with granulated honey and uncooked red quinoa.

Preheat the oven to 425 degrees F. Bake for 20 minutes at 425 degrees F. Reduce the heat to 375 and bake for another 15 minutes.

Remove the baking pan from the oven and rub the loaf with stick of butter - just until it glistens (not the whole stick!). Let cool for 10 minutes and serve warm.

Here's the December Bread Basket...

How to join...
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to


  1. I love the use of red quinoa here. Love the look.

    1. I love it, too! It's so much prettier than the regular quinoa.

  2. Rub the loaf with a stick of butter, you say! What a wonderfully tasty idea. I love your quinoa honey loaf, Camilla!

    1. Okay, I edited that to say "just until it glistens - not the whole stick!" Didn't realize how that read until you said that.;)

  3. "rub the loaf with a stick of butter" - I'd bake the bread just so I could do that.

    1. Haha. Okay, I edited it to be a little more descriptive..."just till it glistens..."

  4. I'm with Stacy and Renee, rubbing with a stick of butter sure got my attention! Looks like a really nice chewy and soft crumb.

    1. Thanks, Adam. I re-wrote that to be more descriptive. ;) But it was was nice and chewy and soft. Thanks for reading.

  5. love the colorful loaf with the use of red quinoa - glad you liked the theme

  6. Love the "hat" on your bread =) The addition of the almonds sounds like it would balance the quinoa beautifully, and the red quinoa makes your bread look great!

  7. Looks delicious and goes perfect with a cup of tea. xo Catherine

  8. Quinoa and almonds are a great combo. A really delicious and great looking bread.

  9. Beautiful, Camilla! Love the red quinoa-great pop of color.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas