Buttermilk bread loaf

Cooking with quinoa—the supergrain, 192pp.
by Rena Patten
New Holland Publishers, Sydney, 2011
Cooking on page 32

Okay, I admit it—I’m a stalker. Ever since I saw this book a few months ago, I’ve hankered to own it. Now I do!

You may have come to know me well enough to realise that I hate paying full price for anything (guess I’ve lived in the world of bargaining for far too long). So this mission was a long haul and took lots of searching, but I did it. Needless to say, I started cooking from it on the day it arrived.

The book is so darn good that I’m kicking myself that I didn’t just buy it at full price. Seriously, if you want to cook with a gluten-free grain, this book is for you. Page 32 is a bread, a fantastic bread!

Buttermilk bread loaf

vegetable oil
1 1/2 cups quinoa flakes, plus extra for the loaf tin
2 cups quinoa flour
1 1/2 tsp bicarbonate of soda (baking soda)
4 tsp brown sugar
1 1/2 tsp salt
1 1/2 cups buttermilk
2 eggs
1/4 cup water
1/2–1 tsp red or black quinoa grain

Preheat the oven to 190°C (375°F). Brush a 22 x 15 x 8 cm (8 1/2 x 6 x 3in) loaf tin with vegetable oil.

Combine the flour, bicarbonate of soda, sugar and salt in a bowl, then mix in the 1 1/2 cups quinoa flakes. Whisk together the buttermilk, egg and water and slowly incorporate into the dry ingredients, mixing well. This will be fairly wet mixture.

Pour the bread mixture into the prepared tin, sprinkle the top with quinoa grain and bake for about 60–70 minutes, until the bread is cooked, is deep golden and sounds hollow when tapped.

How it played out
I made this mostly as written. Forgot to sprinkle quinoa flakes into the base of the prepared tin, but that’s probably because it wasn’t mentioned in the instructions. Based on the picture of this bread in the cookbook, I upped the quinoa grain on top to 3 teaspoons, and I could easily have used more.

Excellent bread and one I will make often. It’s very dense—almost cake-like—and totally delicious. And it’s gluten-free. I wonder if people who can’t eat dairy could substitute soymilk for the buttermilk?

As for the book—it’s fabulous. Buy it, cook from it, read it at night before you go to bed. It’s looking really, really good.


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
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11 Responses to Buttermilk bread loaf

  1. mickeydownunder1 says:

    EVERYTHING is all about timing in life, TRUE!
    This book was MEANT to come to you now too!
    The cake looks absolutely delicious, moist as can be!
    Am sure it is only ONE of many (in the book) GREAT recipe!

  2. leggypeggy says:

    It’s a wonderful recipe. I hope you try it.

    • mickeydownunder1 says:

      Quinoa unfortunately is not on my doc directed food lifestyle as is high in sugar, but looks YUM, like and moist! GREAT bread for when people stop by for a cuppa 🙂

  3. mickeydownunder1 says:

    As a follow up as know some people will say it is a FIBRE and doesn’t spike one’s blood…with my sugar related difficulties (not diabetes) it does spike my blood…hence not on the list…but WOULD make it for people who visit 🙂

  4. lmo58 says:

    Hi Peggy,
    This looks really good. A couple of questions though: are quinoa flakes the same as quinoa grain? I’ve got some grain in the pantry but it looks more like cous cous than flakes. Do you buy the flour in the supermarket or did you have to go to a health food shop or deli? Thanks again for all the great recipes.

    • leggypeggy says:

      Hi Louise. The bread really is fantastic. The flakes are flakes, rather like quick oats in size and colour. Can’t remember where I got the flour, but I think a health food shop would be the most likely. Coles might have it. Let me know where you find it.

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