Quinoa and flax bread from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 31) by Alexandra Stafford

  • all-purpose flour
  • instant yeast
  • flaxseeds
  • red quinoa

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 18, 2020

    I used half white whole wheat flour and multicolor quinoa, which was also pretty. The texture of the bread was slightly crumbly. It made good toast, especially with saltier toppings.

  • ChristineL32707 on November 02, 2019

    I've made this twice, using tricolor quinoa. I didn't have flaxseeds so I added flax meal, which gave bread a nice flavor. This is delicious for slicing and buttering (of course!), sandwiches - and makes fabulous toast!

  • westminstr on September 30, 2019

    For this bread I subbed white sesame seeds for the flax seeds. I also used white quinoa. This was great bc the kids couldn't see the different colored seeds in the bread (everything white on white). Really liked the flavor, the seeds added some complexity to the basic peasant bread.

  • Lepa on December 20, 2018

    I liked the crunch in this bread. I'm still not sure the flavor/texture is great.

  • bching on November 05, 2018

    Very good. Like the walnut bread I cooked from this book, the loaf needed the maximum time plus a few more minutes in the oven. I substituted mustard seeds for the flax seeds in the recipe thinking mustard would complement the roast marrow bones I was also serving. I was right! I'm thinking that caraway seeds would also make a good replacement.

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