5.5:1 Quinoa Onion Bread


I’ve been do a LOT of cooking lately. By a lot I mean that I’ve tried to only make food from ingredients, and not buy ingredients. That’s been hard, but until I got my new steadily-paying gig, it’s been tough not to do that.

Bread and various riffs on it attract me: they’re easy and quick to get going, I can beat the crap out of the dough and vent on it, and it’s fun to watch powders and water get turned into this really cool food.

This bread was born of my interest in creating a biyali-type bread, redolent with onion, without the grief I believe is inherent in the dish. Bread I can do. Playing in odd ways… not ready for that (yet). I also love to add protein grains, usually quinoa, to make the bread a more satisfying dish. That has a downside for those looking to lose weight, this isn’t the bread for you.

Using the dried onion and sesame, instead of other oil, serve to intensify the flavor of the quinoa, and make this a great bread for cold cuts or, cubed and then baked, incredible croutons.


  • 5.5C unbleached organic flour
  • 3/4C dehydrated chopped onion
  • 1C quinoa (dry)
  • 1.5t salt
  • 1T yeast
  • 1T sesame oil


  1. Proof yeast
  2. Mix dry ingredients
  3. Add proofed yeast
  4. Mix and add water until it’s a slightly sticky ball
  5. Grease with the almost all the oil and let rise 40 minutes
  6. Use remaining oil to loaf pan
  7. Turn dough into loaf pan
  8. Let rise another 40 minutes.
  9. Bake @ 350 degrees for 40 minutes
  10. Decant and let cool 20 minutes!

Serves: 10


Prep time: 7 Elapsed time: 57