Mediterranean Quinoa and Herb Bread

Quinoa is a tiny grain that is extremely high in protein. Consumed by the Incas and Aztecs, it now is gaining popularity as an interesting alternative to rice.

Serves: 16Hands-on: 30 minutesTotal: 4 hoursDifficulty: Medium

Serves: 16


  • ½ cup quinoa
  • 1 cup water
  • 1 cup warm milk
  • 2 Tbsp. honey
  • 1¾ tsp. active dry yeast (1 package)
  • 2 Tbsp. olive oil
  • 1 cup whole wheat flour
  • 1 tsp. kosher salt, divided
  • 1 Tbsp. minced thyme
  • 1 Tbsp. minced basil
  • 1 Tbsp. minced tarragon
  • 1 Tbsp. mince sage
  • 1 tsp. minced rosemary
  • 3 cups bread flour
  • 2 Tbsp. cornmeal


  • In a medium saucepan combine quinoa and water. Bring to a boil over medium heat. At the boil, cover and remove from heat and rest for 10 minutes. Drain out excess water, then set aside.
  • In a large bowl, combine milk, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add cooled quinoa, oil, and whole wheat flour; stir to combine. Add ¾ teaspoon salt, herbs, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
  • Line a baking sheet with parchment and sprinkle it with cornmeal. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into 2 rounds. Place onto prepared pan and flatten into disks, 2"–3" thick. Set aside to proof for 30 minutes. Preheat oven to 375°F.
  • To[ risen dough with remaining salt. Using a serrated knife, slash a crosshatch pattern into the surface of the risen dough, about ½" deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 30–40 minutes. Remove to a rack and cool completely.