Name: Quinoa Spelt Bread
Prep time: 4 h 45 min
Cook time: 50 min
Total time: 5 h 35 min
Cuisine: Healthy
Ingredients: 2 cups spelt flour (lightly packed); 3 teaspoons baking powder; 1 cup uncooked quinoa (soaked 3 hours, rinsed, drained); 1/2 cup lukewarm water; 1/2 cup dairy-free yogurt; 2 tablespoons olive oil; 1/4 teaspoon salt; 2 tablespoons pumpkin seeds; 2 tablespoons sunflower seeds; 2 tablespoons hemp seeds

Why You’ll Love Quinoa Spelt Bread Recipe

This bread is easy to make with simple pantry ingredients and does not require any yeast, kneading, or rise time. The soaked quinoa adds texture and moisture, while the spelt flour gives the loaf a rustic, earthy taste. The seed mixture brings a lovely crunch and boosts the bread’s hearty feel. It is also versatile enough to enjoy sweet or savory, toasted or fresh, making it a reliable recipe to keep on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups spelt flour, lightly packed

3 teaspoons baking powder

1 cup uncooked quinoa, soaked for 3 hours, rinsed, and drained

1/2 cup lukewarm water

1/2 cup dairy-free yogurt

2 tablespoons olive oil

1/4 teaspoon salt

2 tablespoons pumpkin seeds

2 tablespoons sunflower seeds

2 tablespoons hemp seeds

Directions

Line a 9-inch loaf pan with parchment paper and lightly coat the paper with cooking oil spray. Set it aside.

Place the uncooked quinoa in a bowl and cover it with tap water. Let it soak at room temperature for 3 hours. Drain it through a sieve and rinse well under cold water to remove any bitterness.

Preheat the oven to 350°F (180°C).

Add the soaked and drained quinoa to a high-speed blender along with the water and dairy-free yogurt.

Blend on high for 45 to 60 seconds, or until the mixture looks gray and the quinoa is broken into smaller pieces.

In a large mixing bowl, whisk together the spelt flour, baking powder, and salt.

Pour the blended quinoa mixture and olive oil into the bowl with the dry ingredients.

Stir with a rubber spatula until a sticky batter forms. Fold in the pumpkin seeds, sunflower seeds, and hemp seeds, mixing until evenly distributed.

Transfer the batter to the prepared loaf pan and sprinkle extra seeds on top if desired.

Bake on the center rack for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean or with only a few crumbs attached.

Cool the bread on a rack for at least 3 hours before slicing. For the best texture, you can let it cool overnight and cover it with a clean towel to keep it fresh.

Servings and timing

This recipe makes 12 servings.

The total time is 5 hours 35 minutes. That includes 3 hours for soaking the quinoa, about 5 minutes for preparing the batter, 40 to 50 minutes of baking time, and several hours of cooling before slicing.

Variations

You can customize this bread in several easy ways. Add chia seeds or flaxseeds for even more texture and nutrition. For a nuttier flavor, mix in chopped walnuts or pecans. If you want a more savory loaf, stir in dried herbs such as rosemary or thyme. You can also add a small amount of garlic powder or onion powder for extra depth. For a slightly sweeter version, sprinkle in a touch of cinnamon and a small handful of raisins or dried cranberries.

Storage/Reheating

Store the bread in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. You can also freeze individual slices or the whole loaf, tightly wrapped, for up to 2 months.

To reheat, toast slices in a toaster or warm them in a skillet over low heat until heated through. You can also place slices in the oven for a few minutes to refresh the texture.

FAQs

Can I use a different flour instead of spelt flour?

Yes, but the texture may change. Whole wheat flour is the closest alternative, though it may make the bread slightly denser.

Do I have to soak the quinoa?

Yes, soaking is important for softening the quinoa and helping it blend properly into the batter.

Why do I need to rinse the quinoa after soaking?

Rinsing helps remove saponins, which can give quinoa a bitter taste.

Can I use regular yogurt instead of dairy-free yogurt?

Yes, regular plain yogurt should work well if you do not need the bread to be dairy-free.

Is this bread yeast-free?

Yes, this recipe uses baking powder instead of yeast, so there is no kneading or rising required.

Can I make this bread gluten-free?

Not as written, since spelt contains gluten. You would need a tested gluten-free flour blend to make that adjustment.

Why is my batter sticky?

This batter is supposed to be sticky. That texture helps create a moist loaf once baked.

How do I know when the bread is done?

Insert a toothpick or skewer into the center. If it comes out clean or with a few crumbs, the bread is ready.

Can I add more seeds on top?

Yes, extra seeds on top add a nice crunch and make the loaf look even more appealing.

Why should I wait before slicing the bread?

Letting the bread cool fully helps it set properly, which gives you cleaner slices and a better texture.

Conclusion

Quinoa spelt bread is a simple and satisfying homemade loaf that delivers great texture, wholesome ingredients, and plenty of flavor. With no yeast and minimal hands-on work, it is an easy recipe to fit into your baking routine. Whether you enjoy it fresh, toasted, or paired with your favorite toppings, this bread is a delicious way to bring something nourishing to the table.