High-Protein Quinoa Sourdough Bread
Quinoa has been treasured for over 5,000 years by the Inca, who called it the “mother grain,” while sourdough has roots in ancient Egypt, where wild fermentation first gave rise to tangy loaves.
When these two timeless traditions meet, something truly special happens. High-Protein Quinoa Sourdough Bread combines the nutty, earthy character of quinoa with the rich, tangy depth of sourdough, creating a loaf that feels both rustic and modern.
Every bite tells a story—of mountain farmers in the Andes harvesting quinoa, of bakers in ancient hearths waiting for their dough to rise, and of today’s kitchens searching for food that nourishes the body as much as it delights the palate.
Packed with protein and natural goodness, this bread goes beyond being a simple staple. It’s a fusion of history, culture, and wellness, inviting you to enjoy a slice that’s as meaningful as it is satisfying.
Instructions
17 stepsMake the Psyllium Gel
Assemble the required ingredients.
In a bowl, mix the water, coconut sugar, psyllium husk, flax seeds milled.
Stir well and let it sit for 3–5 minutes to form a gel.
Mix Dry Ingredients
In a large bowl, combine quinoa flour, millet flour, tapioca starch, oat flour, salt, and optional protein powder.
Mix thoroughly.
Combine and Fold in Seeds
Add the psyllium gel into the dry mix. Then add the starter.
Stir until a cohesive dough forms.
Shape and Transfer to Banneton
Dust a round banneton basket with flour. Shape the dough into a ball and place it seam-side up into the basket.
Ferment
Cover and leave to ferment at room temperature for 10–12 hours, until the dough has visibly risen and feels airy to the touch.
Preheat and Decorate
Preheat your oven to 250°C (480°F) with a Dutch oven inside.
Just before baking, gently turn the dough out onto a piece of parchment.
Mist the surface with water
Sprinkle generously with tricolor quinoa.
Bake
Transfer the dough (with parchment) into the preheated Dutch oven.
- Bake covered for 20 minutes at 250°C.
- Uncover and bake for 25 minutes at 220°C (430°F) until deep golden.
Cool
Remove the loaf and let it cool completely on a wire rack before slicing.
Slice and serve!
Recipe Notes
Storage:
Keeps at room temperature for 2–3 days, or refrigerated up to 5. Freezes well, sliced.
Let me know if you want a nut-free version or alternative seed toppings next!
