Quinoa, Oatmeal and Raisin Bread
I don’t do the whole New Year resolution thing. I feel like they are just doomed from the start. Instead, I prefer to use January to think of goals I would like to achieve for the year. Not large, lofty goals….just things that could enhance my life and possibly help to create some good habits.
I know others of you do make resolutions and are surprisingly good at keeping them. I had several requests for some healthier recipes in the New Year and so I made a goal to eat more healthily myself. Did The Twelve Days of Cookies put us all over the edge? I have to say….I, probably, won’t bake another cookie for a VERY long time. My jeans were feeling a little more painted on than usual….I have been wearing yoga pants for a few days now.
So….I bring to you a tasty bread. A “full of a bunch of healthy things” bread. Quinoa, Oatmeal and Raisin bread to be exact. I have to point out….this is NOT gluten-free. Sorry, I haven’t mastered the whole gluten-free baking yet. It’s on my “goals list” for the year though.
This bread is filled with red and white quinoa, steel-cut oatmeal (I used one of my frozen single serve oatmeal “muffins”), raisins, whole wheat flour and pecans. As always, you can leave out the pecans or substitute with another nut. I also used Agave nectar to sweeten it a little bit. It takes no time to whip up the dough but your patience will be tested waiting for it to rise. Go to the gym, do some laundry, go shopping…just don’t stand around in the kitchen peeking under the towel every few minutes like I did. I really should have done something more productive than watch dough rise.
It makes enough for two loaves, one for now…one to freeze….or one for now….one to share. Either way, wrap them up in plastic wrap tightly and then wrap in foil. Place in a ziplock bag for extra protection. 🙂
This is great toasted or used for sandwiches. I just like it as is…sliced thinly and slathered with Macadamia Butter.
Quinoa, Oatmeal and Raisin Bread
Makes 2 loaves
2 teaspoons yeast
3/4 cup warm water
1/3 cup agave nectar
1/4 cup canola oil
3 tablespoons 2% milk
1/2 teaspoon kosher salt
1 tablespoon ground cinnamon
2 3/4 cups bread flour
1 cup whole wheat flour
2 cups cooked quinoa (I used red and white but you can use whatever you have)
3/4 cup cooked steel-cut oatmeal (I used a frozen single serve oatmeal)
1 cup raisins
3/4 cup chopped pecans
In a small bowl, mix together the water and yeast. Let stand for 5 minutes. Stir in the agave nectar and let stand for an additional 5-10 minutes.
In the bowl of an electric mixer fitted with the dough hook, mix the water/yeast mixture with the oil, milk, salt, cinnamon and 1 cup of the bread flour on low-speed until combined. Add the whole wheat flour, quinoa and oatmeal mixing to combine thoroughly. Add the raisins and pecans continuing to mix together. Slowly add the remaining bread flour and continue mixing until the dough is smooth and elastic, approximately 5 minutes. (10-15 minutes if you’re kneading by hand.) Dough should be sticky but not wet.
Form the dough into a ball and place in a large bowl lightly oiled with canola oil. Turn the dough to coat and cover with a clean kitchen towel.
Let the dough rise in a warm location until double in size, approximately 2 hours.
Punch dough down and divide in half. (Or shape into a ball if making one large loaf). Place each dough half into a loaf pan coated with cooking spray. Cover with a clean kitchen towel and let the dough rise until double in size. (approximately 1 hour.) Preheat oven to 400 degrees.
Put a baking dish on the bottom of the oven with several ice cubes to create steam. Place the bread in the center of the oven and bake for 30 minutes. Cover the loaves with foil loosely and bake for an additional 15 minutes.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Remove from pan and cool completely on a wire rack.