Hey team. It’s almost winter. And warm breads and pastries straight out of the oven sound so good right now.
Which is why my mum and I made this quinoa and buckwheat bread. My mum used to make this killer potato and feta bread from Delia Smith, and it’s freaking delicious, but I felt like something a little less potato-ey, y’feel me?
Buckwheat flour is super versatile and very affordable. It doesn’t give that weird spongyness that you get from ‘all purpose’ gluten free flours, which usually contain rice flour and various gums. And quinoa provides a nice chewy texture, just like potato. Add an egg, bake for 50 minutes (I know, it’s a while), and you’ve got yourself a fresh, fibre rich loaf. It was gone within minutes.
We added walnuts, red onion, rosemary and a few lonely olives we found in the fridge. If you eat cheese, feta or goat’s cheese would work a dream, with a drizzle of honey. This recipe has endless possibilities. Make it sweet with some chocolate chips or honey and a handful of oats!
Our fridge was stocked with an abundance of cheese, which would be the perfect complement to this bread, but hummus or smashed avocado would be delicious, too.
eco-conscious pointers for this recipe:
- try to find local quinoa; I’ve seen English quinoa in health food stores before
- try to use eggs from a local farm or market; they’re so much nicer, trust me
- we used walnuts and olives because that’s what we had on hand. This bread is a great topportunity to use odd scraps of food, so go wild and empty your fridge!
- we cooked a double batch of quinoa so we would have leftovers for the week, which means less electricity used for our next quinoa-based meals
- this bread is a great side to lots of dishes, so if you’re roasting something, bake them both at the same time
75 gr dry quinoa
175 gr buckwheat flour
1 tsp baking powder
1 large egg
2 tbsp milk of choice (we used oat)
1 tablespoon salt
1 tablespoon pepper
1 handful olives (about 10)
1 red onion, sliced
2 sprigs of rosemary
1 tablespoon olive oil
1 handful walnuts, chopped
1 tablespoon wholegrain mustard
- Cook quinoa according to instructions until well cooked (we went for about 18 min) and drain under cold water to cool down
- Mix quinoa, baking powder, flour, egg, milk, mustard, salt and pepper by hand until just combined. This is a sticky bread so don’t worry too much about it not holding together smoothly. It’s lumpy and that’s how it should be!
- Add in olives, chopped onions, rosemary, walnuts and anything else you want to add (feta, seeds, sundried tomatoes…) and combine.
- Before you run to wash your sticky hands, transfer to a baking sheet and drizzle lightly with olive oil. We topped ours with the remainder of the onions and walnuts.
- Shape into a flat-ish loaf. This bread won’t rise much, so its shape depends on your preference. If you like slim slices, flatten it more, almost like a focaccia, like we did. Make sure it si evenly spread to ensure even baking.
- Bake into a preheated oven (170C, fan) for 50 minutes.
- You could let it cool before eating but where’s the fun in that? We sliced ours straight away and enjoyed with delicious Prosciutto Cotto.