Amaranth and Sprouted Quinoa Bread

Something Extra:
The Healthy Issue 2013

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Amaranth and Sprouted Quinoa Bread

Amaranth and Sprouted Quinoa Bread
1¼ cups lukewarm water
2 tbsp. agave nectar
1 packet fast rising active dry yeast
2 cups wheat flour
1/3 Tru Roots Sprouted Quinoa Trio
1/4 cup amaranth (bulk bin #563)
2 tbsp. olive oil
1½ tsp. sea salt
1¹/3 cups flour
3/4 tbsp. coarsely chopped walnuts
2 tbsp. Living Intentions Sprouted Pumpkin Seeds
2 tsp. sprouted quinoa (optional)

Add 1 cup dried fruit pieces for a sweeter breakfast bread.

Prep: 30 minutes, Rise: 1½ hours total
Bake: 30 minutes, Serves: 12

1. Place water and agave nectar in a large bowl of an electric mixer and sprinkle yeast over the top; let stand for 5 minutes or until yeast starts to foam.

2. Beat in wheat flour, quinoa, amaranth, oil and salt; beat until well mixed. Using the dough hook, beat in white flour until a dough forms. Knead for 5 minutes or until dough is very smooth and elastic. Add walnuts and beat for 1 minute more.

3. Coat another large clean bowl lightly with oil; add dough and turn to coat. Cover bowl and set in a warm spot to rise for 1 hour.

4. Punch dough down and knead several times. Shape into 2 loaves and roll in pumpkin seeds and additional quinoa, if you like. Place on a large parchment-lined baking sheet and let rise in a warm spot for 30 minutes more. Preheat oven to 350°F. Bake for 30 minutes or until loaves sound hollow when tapped.

Nutritional Information:
Calories: 220, Protein: 7g, Total Fat: 8g (Saturated Fat: 1g, Trans Fat: 0g), Carbohydrates: 33g, Fiber: 4g, Sugar: 4g, Cholesterol: 0mg, Sodium: 300mg, 6 points


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