Quinoa Sandwich Buns

Quinoa Sandwich Buns There are few things I enjoy more than really good bread. But lately, I’ve been increasingly aware of all the junk that is in the bread we buy. If you have never taken the time to do so, you really owe it to yourself to read the labels on bread – and not just major brands. Even the bread that comes from the bakery in my grocery store is surprisingly loaded with ingredients that I can’t identify as food or things that I know I shouldn’t eat. How about a little wood in your bread? Many (but obviously not all) breads have it added in the form of cellulose.

Because of this, lately I’ve been trying to make just about all of the bread that we eat, which given how my boys like bread as much as I do is quite a taste. My solution? No fuss recipes that taste great but don’t require a a lot my time. An artisan baker I am not!

This is a recipe that I make several times a week, and because my boys would just as soon call it a meal, I decided to add quinoa to it to bulk up the nutrition. Surprisingly, they announced that it was the best I’d ever made it, even though I didn’t tell them that something was different. I added the uncooked quinoa for a little whole grain type texture, but you can leave it off if you like. Also, I’m constantly playing around with the flours here, so feel free to experiment. I haven’t had it come out bad yet!

Quinoa Sandwich Buns

My project in the next week or so is to test out a gluten free version of this that doesn’t rely on a purchased flour blend. (Though I do really like the King Arthur GF blend.) I’ll keep you posted as to how that goes. Although I currently eat gluten, one thing I have on the horizon is an experiment to go without it for a few weeks and see how I feel. For some reason, this his me more stressed than going vegan did mostly because of the bread / vital wheat gluten thing. If anyone has any tips I’d love to hear them. Leave a comment here or on Facebook.

Quinoa Sandwich Buns
  • 1 cup unbleached all purpose flour
  • 1 cup whole wheat white flour
  • 1 cup quinoa flour
  • 1 cup cooked quinoa
  • ¼ cup uncooked quinoa, rinsed
  • 2 tablespoons Coconut Palm Sugar
  • 2 ½ teaspoons instant yeast
  • 1 teaspoon Fine Sea Salt
  • 1 teaspoon dried rosemary (optional)
  • 1 cup plain soy milk, lukewarm (or milk of choice)
  • 3 tablespoons olive oil
  • Plain soy milk, for brushing
  • Sesame Seeds
  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
  2. In a stand mixer, combine flours, cooked quinoa, uncooked quinoa, coconut palm sugar, instant yeast, rosemary fine sea salt.
  3. Add the milk and oil and beat until it comes together. Switch to the dough hook and mix for 5 minutes, or until it is smooth. Add flour a tablespoon at a time if dough is too sticky.
  4. Shape into a log and cover with a lightly dampened towel. Let it sit for 15 minutes.
  5. Divide the dough into 8 pieces and form balls. Flatten into disks and place on prepared baking sheet. Let rise for 20 minutes. (If you place the buns close together they will be softer.)
  6. Brush tops of buns with soymilk and sprinkle with sesame seeds. Bake with 15 minutes or until golden brown. Let cool for 5 minutes on the baking sheet. Move to baking rack and allow to cool completely.


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