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Honey Wheat Sourdough Bread with Quinoa

Honey Wheat Sourdough Bread with Quinoa


Have you ever tried making your own bread at home? There’s something so satisfying about the process and the aroma that fills your kitchen. Today, we’re going to talk about a delicious and nutritious bread recipe – Honey Wheat Sourdough Bread with Quinoa. This bread combines the tangy flavors of sourdough with the nuttiness of quinoa, resulting in a hearty and flavorful loaf. Let’s dive in and explore the wonders of this homemade bread!

The Health Benefits of Sourdough Bread

Sourdough bread has gained popularity in recent years, and for good reason. Unlike regular bread made with commercial yeast, sourdough bread is naturally leavened using wild yeast and bacteria. This fermentation process not only gives sourdough bread its signature tangy flavor but also offers several health benefits.

One of the major advantages of sourdough bread is its lower glycemic index compared to other bread types. This means that it causes a slower and more gradual rise in blood sugar levels, making it a better option for those with diabetes or those watching their blood sugar levels.

Sourdough bread is also easier to digest. The fermentation process breaks down complex carbohydrates and gluten, making it more suitable for individuals with gluten sensitivities or gut issues. Additionally, sourdough bread contains higher levels of beneficial bacteria, which can contribute to a healthy gut microbiome.

The Nutritional Powerhouse – Quinoa

Quinoa, often referred to as a superfood, is a complete protein source and packed with essential nutrients. It’s gluten-free and a great option for individuals with dietary restrictions. Incorporating quinoa into your homemade bread not only adds a delightful crunch but also boosts its nutritional value.

Quinoa is rich in fiber, which aids digestion and helps maintain a healthy weight. It also contains essential minerals such as magnesium, iron, and zinc, which are vital for overall well-being. The combination of quinoa and sourdough in this bread creates a perfect balance of flavors and nutrition.

The Art of Sourdough Bread Baking

Baking sourdough bread is a culinary journey that requires patience, but the end result is well worth the effort. The process begins with a sourdough starter, a mixture of flour and water that captures wild yeast and bacteria from the environment. This starter is then used to leaven the bread dough.

The addition of honey and whole wheat flour in this recipe enhances the flavor and provides additional nutrients. The honey adds a touch of sweetness and helps feed the yeast, resulting in a beautifully risen loaf. The whole wheat flour adds depth and texture, making each slice of bread even more satisfying.

After shaping the dough and allowing it to rise, it’s time to bake your creation. The aroma that fills your kitchen as the bread bakes is simply irresistible. Once the bread is golden brown and sounds hollow when tapped, it’s ready to be enjoyed.


In conclusion, Honey Wheat Sourdough Bread with Quinoa is a delightful combination of flavors and textures. The tanginess of sourdough, the nuttiness of quinoa, and the sweetness of honey come together to create a truly memorable loaf of bread. Not only is it delicious, but it also offers health benefits such as a lower glycemic index and improved digestibility. So why not embark on this homemade bread adventure and savor the rewards?

Frequently Asked Questions

1. Can I use a different type of honey in this recipe?

Yes, you can use any type of honey you prefer. Each variety of honey has its own unique flavor profile, so feel free to experiment!

2. Can I substitute quinoa with another grain?

While quinoa adds a distinct flavor and texture to this bread, you can substitute it with other grains like amaranth or millet if desired.

3. How long does it take to make the sourdough starter?

Creating a sourdough starter can take anywhere from 5 to 7 days. It requires daily feeding and patience, but once you have a mature starter, you can use it for years to come.

4. Can I freeze the bread for later use?

Absolutely! Once the bread has cooled completely, you can slice it and freeze the individual slices. Just make sure to wrap them tightly to prevent freezer burn.

5. Can I use a bread machine to make this bread?

While this recipe is designed for a traditional oven-baked bread, you can adapt it for a bread machine. Follow your machine’s instructions for adding ingredients and selecting the appropriate settings.

6. How long does this bread stay fresh?

Properly stored, this bread can stay fresh for up to 5 days. Keep it in a cool, dry place or wrap it tightly to maintain its moisture.

7. Can I add other ingredients like nuts or seeds?

Certainly! Feel free to add your favorite nuts, seeds, or dried fruits to customize the bread to your liking. Just be mindful of the quantities to maintain the desired texture.

8. Can I use a different type of flour?

Yes, you can experiment with different flours like rye or spelt. Each type of flour will impart its unique flavor and texture to the bread.

Now that you have all the information you need to embark on your Honey Wheat Sourdough Bread with Quinoa journey, it’s time to roll up your sleeves and get baking! Enjoy the process and savor the delicious rewards of homemade bread.

Honey Wheat Sourdough Bread with Quinoa compressed image1

Honey Wheat Sourdough Bread with Quinoa

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 5 hours 20 minutes
Course Grain Dishes
Cuisine American
Servings 16


  • 1 cup of water (can be omitted)
  • ½ cup of quinoa
  • 1 ½ cups of sourdough starter
  • 1 cup of milk
  • 3 tablespoons of honey
  • 3 tablespoons of olive oil
  • 1 tablespoon of active dry yeast
  • 1 tablespoon of salt
  • 2 cups of all-purpose flour (or more if needed)
  • 1 teaspoon of water (can be omitted , or adjusted as needed)
  • cup of rolled oats (can be omitted)


  • In a saucepan, bring 1 cup of water and quinoa to a boil.
  • Once boiling, reduce the heat to medium-low, cover the saucepan, and let the quinoa simmer for 15 to 20 minutes, or until tender.
  • In a large bowl, whisk together the sourdough starter, milk, honey, olive oil, yeast, and salt.
  • Add the cooked quinoa to the mixture and mix until well incorporated.
  • Gradually add flour, one cup at a time, mixing well after each addition to form long strands of gluten.
  • Knead the dough for 10 minutes, adding more flour as needed to make it workable.
  • Place the dough in a bowl, cover it with a cloth, and let it rise on the counter until it doubles in size, which usually takes 2 to 4 hours.
  • Punch down the dough and shape it into 2 loaves, then place them in well greased and floured baking pans.
  • Slightly wet the tops of the loaves and press oats into the surface.
  • Cover the pans with a cloth and let the loaves rise in a warm place until they double in size, which usually takes 2 to 4 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Once preheated, bake the loaves in the oven for 30 to
Keyword and, Bread, Foods, Grain, Grains, How, Kitchen, Quinoa, Recipes, Sourdough, Super, Techniques, To, Tools, Whole, Yeast
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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