red quinoa seeded spelt bread

4th January 2015


goodness is – the fruit of the spirit, the state or quality of being good, virtue, kindly feeling; kindness; generosity, the excellence of quality, the best part of anything; essence; strength, a euphemism for God.

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tel-aviv – jaffa


red quinoa seeded spelt bread

Makes 1 medium round loaf/sandwich loaf.

Feel free to play with different flours.  I recommend using half white and the rest a combination of whole-spelt and/or whole-wheat, sometimes with half a cup of rye, barley or kamut flour.  I make this bread weekly, sliced thinly and toasted eaten with hummus, drizzled with olive oil or spread with avocado. I bake it in a bread loaf, other times as a free-form round loaf.  I love the dramatic addition of the of red quinoa which gives it a silky texture and nutty flavour.


¼ cup red quinoa

½ cup water


¾ cup water

¼ cup sunflower seeds

¼ cup sesame seeds

¼ cup linseed/flax (If you are not adding linseed it is very important to lessen the water by ¼ cup, as the linseed soak up a lot of the moisture.)

2 Tbsp olive oil

2 Tbsp molasses/maple syrup

1¼ tsp salt

1½ cups white spelt flour

1½ cups whole-spelt flour

1 tsp dried yeast

sunflower seeds, caraway and black sesame for the outside


1.  Cook the quinoa, covered until the water had evaporated – set aside and allow to cool.  (I like to slightly undercook it by simmering gently with the lid off until the water has evaporated and then allowing it to sit covered until cool.)

2.  Prepare the dough, in the bowl of a standing mixer, add water, seeds, nuts, oil and sweetener.  On top of this add the flour, salt and yeast.  Do not mix. Allow to sit for 15 minutes, then fit the mixer with the dough hook attachment and mix on low for 10 minutes until the dough is smooth and elastic.

3.  Add the cooked quinoa and mix until well combined.  If it looks too wet add 2 Tbsp more flour but keep in mind it should be sticky.

4.  Remove the bowl from the mixer and cover with a tea towel  – allow to sit at room temperature until doubled in size, about 1½ hours.

5.  Turn the dough out on a lightly floured surface and with oiled hands knead the dough by pushing it down and over itself for a few minutes.

6.  If you are baking this in a loaf pan, then stretch the dough to a rectangle 20 x 25cm.  Roll tightly as if you were rolling a swiss roll, close the seam well by pressing the edges together.  Otherwise, for a free-form round loaf shape the dough into a ball.

7.  Brush with oil/ghee, lightly sprinkle with caraway, black sesame and sunflower seeds – cover lightly with a tea towel and allow to rise near a warm place for 1 hour or until it has doubled in size.

8.  Half an hour before the bread has risen, place a rack or baking stone in the centre of the oven and heat the oven to 210C/410F.

9.  When the bread and oven are ready, bake for 35 -40 minutes or until golden brown.  Remove and allow to cool on a rack.

If you are unsure whether the loaf has cooked through, turn the oven off and let it sit in the oven for a further 10 minutes.

Once cooled, slice and enjoy with your favourite spread.


Goodness shared by Stacey

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  • Marie-Michel

    I made this bread a few times in the last weeks. Today I had left over rice from lunch so I used it instead of the quinoa. It turned out well. I think the first four times I baked this bread I left it to bake too long, so it became too dry. Today I took it out if the oven at 35 min, and it was perfect (instead of 45 minutes like I did before.) This bread is a treat warm right out of the oven with butter….thank you.

    • Good Ness

      Hi Marie – Michel, The penny dropped finally and I just recognised who you are. So glad you are visiting and trying out a few recipes. I hope we see each other again soon in India. love Stace

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