Quinoa and Flax Bread

So today I made my first loaf of bread, well.....first successful loaf! I tried it yesterday and it was hard as a rock! Turns out, you shouldn't use expired yeast, ha!! I had my Mom's help today and the bread came out amazing, and tasted delish! Check out the recipe below to make some great smelling, wonderfully tasting, quinoa and flax bread!

1cup Quinoa (cooked) - So measure out 1/2 cup because it doubles in size, YUM! 
2 cups Buckwheat flour, whole wheat flour, or gluten free, whatever you like!
1/4 cup Olive oil -Still trying to find a good substitute...maybe coconut oil?! :) http://www.sheknows.com/health-and-wellness/articles/804491/the-health-benefits-of-agave-nectar
3 tbsp Flax seeds
1tbsp Active dry yeast
1tsp Agave nectar - You can substitute for any king of sugar but I love Agave it's so good for you. It's amazingly low on the glycemic index so it doesn't shoot your blood sugar up like regular sugar does. 
1cup Warm water (almost hot!) 



1.) Start with the quinoa because it takes the longest to cook, set aside
2.) Mix together the agave nectar, yeast, and water. The water has to be almost hot, the first time I did it the water wasn't hot enough and the yeast didn't activate. Let it sit for 5 minutes or until it grows nice and foamy!
3.) Mix together the quinoa, flour, flax seeds, and yeast mixture together. Add in the olive oil. 
Knead it really well and add in some flour with your hands so it's not too sticky. My Grandma taught me to knead with the heels of your hands, just dig in and work it! I wasn't doing a good job today kneading so I know she was yelling at me from up in heaven. :) 
4.) Grease a bowl with some olive oil and put your dough in. Make sure you go all the way up the sides of the bowl so when it grows it won't stick. Grease a bit of saran wrap too before you cover it just to make sure it doesn't stick. If it does, it may deflate the bread when you try to take it out! (Little trick from my Mama!) 
Cover with a tea towel and place in the oven with the light on for about an hour or until it doubles in size.
5.) Take it back out and re-knead it, this time placing it in your greased loaf pan. Repeat the covering and oven part! 
6.) Once it's doubled and looks delicious, throw it in the oven for 25-30 minutes at 350 degrees F.  Note: Please make sure the plastic wrap and towel are off first ;) 


Let it cool before you eat it because it gets all doughy when it's hot. Spread a little organic honey on a piece and ENJOY! It's SO delicious, I hope you love it as much as I love! 


Much love,
Emma