Prep 20 mins
Cook 30 mins
Excellent toasted! I used leftover Quinoa and Oatmeal Cereal Heart Healthy in this bread. It has apples, nuts and dried fruit. I also added additional fruit and nuts at the end of cycle of the bread machine. I used Back to Nature Nantucket Blend which has pistachios, almonds, cranberries, cherries, raisins. It is good! You can use whatever mixture you enjoy. If using sugar take note the dough won't be as sticky.
- 473.18 ml cooked quinoa and oatmeal cereal, Quinoa and Oatmeal Cereal Heart Healthy
- 236.59 ml water
- 78.07 ml honey or 236.59 ml sugar, for vegan
- 59.14 ml vegetable oil
- 946.36-1182.95 ml bread flour
- 2.46 ml salt
- 9.85 ml yeast
- 236.59 ml chopped mixed nuts and dried fruit (I used Back to Nature Nantucket Blend)
- Place all ingredients except fruit and nuts in bread machine according to manufactures directions. Using 4 cups to start and adding the 5th if dough is too wet.
- Dough will be sticky.
- When dough cycle is done remove, punch down on a well floured surface and add fruit and nuts and shape it into ball. Or add the fruit and nuts at the cycle of fruit and nuts on the bread machine.
- Place on an two oiled loaf pans. Smooth side up folding the sides and tuck them underneath.
- Brush the top part very lightly with water and give a score a couple slices across the top.
- Let it rise to about double its size 45 minutes.
- Bake for 30 minutes at 400 degrees.
- Let bread cool completely before you slice it.
Delicious! Thanks for the warning about the dough being sticky, I was surprised how sticky it was, but it created a wonderfully fluffy, chewy bread! I used dried cranberries and walnuts, but the possibilities are endless and I look forward to trying with other variations. I should also add that this worked wonderfully at high altitude for me, which also makes it a keeper! Thanks Rita for a wonderful, healthy recipe that gives me yet another way to enjoy quinoa :) Made for Newest Zaar tag.