In dit online kookmagazine probeer ik de drie tafelmomenten met je gezin in de kijker te zetten: zo zal je zien dat ik niet enkel het thema warme bereidingen aansnijd maar dat ik jullie ook graag probeer te inspireren voor een happy lunch, een verrassend ontbijt of een betoverend lekker dessertje!

Quinoa multi-grain bread


  • 100g mixed seeds (for example chia, sunflower or flax seeds)
  • 100g oats
  • 100g whole-wheat spelt flour (+50g extra to shape the bread afterwards)
  • 100g buckwheat flour
  • 100g cooked quinoa (cook approximately 45g of uncooked quinoa to get this)
  • 10g dry yeast
  • 300ml water
  • 1.5 tablespoon of olive oil
  • 5g salt


Place all the above-mentioned ingredients in your bread machine (quinoa should not be hot as it will destroy the yeast) and use the basic dough program. This process will take over 2 hours.

Pre-heat the oven to 180°.

Take the dough from the machine en sprinkle the remaining 50gr of spelt flour on your work surface. You will notice the dough is still quite wet and you will not be able to shape a nice loaf without the extra flour.

Transfer the loaf in to a baking tin and place in the oven for 40 minutes.

Tip: I cut the bread in thicker slices than usual and freeze them. You will notice that one slice is more than enough for a satisfying lunch. It goes really well with an omelet or some tomatoes, cucumber and cottage cheese.

You can also knead the dough manually; just make sure to allow it to rise for at least one hour covered by a kitchen towel.

- This recipe is inspired by Pascale Naessens, who makes this loaf with rice instead of quinoa.-

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