I haven’t been baking much bread lately. We don’t seem to eat as much in summer as we do in winter but, the other day, I noticed Maus hogging into some white commercial bread I bought for the stuffing of our Christmas turkey. The sight made me feel guilty so I resolved to make some bread for her. Out came the starters.
Spelt is an ancient grain related to common bread wheat. It fell from favour as a grain for cultivation in the 19th century but is enjoying a resurgence in popularity due to its value as a food source and its ability to be tolerated by many people with wheat sensitivities.
Spelt contains gluten and is, therefore, not suitable for people with coeliac disease but it is low in FODMAPS so can be enjoyed by those who have trouble absorbing fructans. The Monash University low FODMAP diet specifically recommends both sourdough spelt bread and quinoa. Therefore, if you are on a low FODMAP diet, this bread is perfect for you. It has the added bonus of tasting great and has no added weird things, which is more than you can say for most commercial gluten-free bread.
The recipe is from Wild Sourdough by Yoke Mardewi. Yoke notes that the quinoa increases the protein and fibre content of the bread and lowers the glycaemic index. Clearly, it ticks all the boxes.
For those who are interested, the spelt flour I use is Schapfen Feinstes Dinkelmehl Spelt wheat flour, type 630 from Germany. I bought it from Kakulas Sister in Nollamara. It certainly makes a lovely loaf of bread.
This quantity makes three small loaves (my tins are 17.5cm x 10.5cm) or two medium loaves (24cm x 10.5cm tins) or two free-form loaves.
Ingredients:
- 200g 100% hydration sourdough starter. I used wheat but rye or, better still if you are on a low FODMAP diet, spelt starter would be perfect. If your starter is a different hydration, adjust the water accordingly.
- 500g water (See below: hold back, at least, 100g)
- 250g soaked and cooked quinoa (cooled)
- 750g spelt flour (the recipe said 350g white and 400g wholemeal but I went for all white)
- 4tsp (20g) salt
I used this technique.
I am not sure how much raw quinoa is equivalent to 250g of cooked. I checked a few sites and most say cooked quinoa is three to four times the weight of raw quinoa but I used 125g of raw quinoa and ended up with 750g of cooked! (Two little containers are now in the freezer for the next baking session.) Soak your quinoa overnight. The next morning, cook it in double by volume of water – very similar to cooking rice by the absorption method. It is cooked when all the water is absorbed, about 10-15 minutes. I then sat the quinoa in a sieve to let excess water drain away.
My dough was extremely wet. I had no hope of shaping it. I just plonked the dough into my tins. I took the precaution of lining the bottom of the tins just in case it stuck but all went well. Anyway, hold back on some of the water and see how you go. The amount you need will depend on the flour you use and how wet your quinoa is.
Passion Fruit Garden 
My bread making so far has been limited to spelt and I’ve found it really forgiving, and tasty… my dough too was very wet. I’ve now bought fresh yeast & bakers flour plus have fresh Priscilla starter on its way from Celia 🙂
Ella, too wet is fine, too dry is not so good. When it is wet your crumb is likely to be more open. It just means it is harder to shape. In those circumstances I just plonk it in a tin.
Have never made bread using quinoa and it looks really good Glenda 🙂
Moya, you can’t really taste it. The crumb is really soft and the crust really crunchy. I will make it again especially now since I have two containers of quinoa in the freezer. BTW I made your prawn Asian salad twice leading up to Christmas. It is dead easy and goes down very well. I must admit I do add mung bean shoots, but otherwise I stick pretty close to your recipe.
Your loaves have a beautiful crumb, Glenda. They’d make great sandwiches. 🙂
They sure do John.
That looks lovely Glenda, beautiful colour! Hope Sandra enjoys it!!!
Thanks Maree
Perfect timing Glenda! I accepted some of Celia’s sourdough starter and have been having a crack at 100% spelt loaves again with great results. Was the quinoa flavour strong?
Hi Sandra. You couldn’t even taste it. The flavour was fantastic. I will certainly make again. The only problem was the dough was very wet. I am a fan of spelt bread.
I love baking and eating bread, Glenda, but it just doesn’t seem to agree with me… my tummy pops out immediately and I look and feel quite bloated. Quinoa too. I don’t think I am coeliac, but something doesn’t gel. Such a pity. Love your loaf…
It is a pity Liz. Bread is the staple of life. You should get tested for Coeliac just in case.
This looks lovely and moist and perfect for your sister, Sandra. You are making me feel just a little guilty as I haven’t made bread for a while and I can see Mr T looking for toast. Like you, I can happily live without it in summer. Maybe tomorrow. I will try this one day, when feeling more creative, as I have all the ingredients.
Francesca, I am curious why you said “Perfect for my sister, Sandra.”
I thought you and Sandra were sisters? Am I mistaken? Perhaps I got my wires crossed somewhere and put you two together in an imaginary blogging family tree. It’s the heat!!
Hi Francesca. I do have a sister Sandra but she doesn’t have any food issues and she is not Lady Red Specs.
Oh wow, that’s odd- you know, I put you two together because you mentioned Sandra once in your post. And then Sandra of Lady red Specs always writes about FODMAP issues….. Yes, it’s the heat.