Sprouting grains increases many of the grain’s essential nutrients and makes it easier for the body to absorb many of these nutrients. There is even some evidence that sprouted grains are more digestible to people with sensitivities. But sprouted breads are very pricey. Save a few coins by making your own.

I developed this recipe as a way to reduce food waste when making cashew cheese. Miyoko Schinner‘s cheese making method from her book The Homemade Vegan Pantry: The Art of Making Your Own Staples, involves making rejuvelac, a fermented liquid made with sprouted quinoa. The rejuvelac is used to culture the cashew cheese.

Making rejuvelac

To make rejuvelac, soak 1/2 cup quinoa in a clean 1-quart wide-mouth jar overnight. In the morning, drain and rinse the quinoa, cover the jar with a dish towel and let the grains sprout, rinsing them twice a day. When the grains develop little tails (about 24 hours later), they’re finished sprouting.


Fill the jar with fresh water, cover with a lid and leave it at room temperature but out of the sunlight for a couple days. The rejuvelac is done when the water is cloudy and bubbly. At this point, pour the rejuvelac in its own jar ready for use.

What about the quinoa?

When the rejuvelac was done, I looked at my little sprouted quinoa and thought there had to be a use for these nutritious grains. I had seen the sprouted bread in the freezer aisle at the grocery store and knew its reputation for being more nutritious. And so, this recipe was developed.

To be fair, I haven’t sprouted all the grains I’ve used in this bread so I wouldn’t say this bread would be easier to digest than your average whole grain wheat bread but it is delicious and includes a sprouted nutritional powerhouse.

So when my son takes a plain hummus sandwich to school for lunch but I’ve made it on this sprouted quinoa bread, I’m confident he’s having a good meal. Quinoa is a good source of protein, iron, fibre and magnesium.

You don’t have to make rejuvelac to get sprouted grains, just soak the grains overnight then drain and rinse them twice daily until they grow little tails. You can sprout other grains too. They can be used in any bread recipe – treat them like a wet ingredient and reduce the amount of water you use.

For my sprouted quinoa bread, I’ve mixed a wet dough that I’ll keep in the fridge to make fresh bread throughout the week as needed. If you want to know more about how it’s done, see my post about my Rye Boule.


Here’s the recipe.

Sprouted quinoa bread

  • 3 cups white whole wheat flour
  • 2 1/2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1/4 cup vital wheat gluten
  • 1 1/2 Tbsp yeast
  • 1 Tbsp salt
  • 1 cup sprouted quinoa
  • 3 1/3 cups lukewarm water

Combine the dry ingredients in a stand mixer – turn it on low for a few seconds to give the ingredients a stir. Add the sprouted quinoa and water and stir until everything is evenly distributed and there is no more dry patches. Cover with a dish towel, clean plate or loose-fitting lid and place on the counter for a few hours (at least two hours but it doesn’t matter if you leave it longer).


With flour on your hands, pull out a sizeable piece of dough and shape it into a ball. Put it on a floured cutting board to rise while the oven and pizza stone preheat. Slip the rest of the dough into the fridge to use later.

When the stone is hot, slash the top of the loaf, brush it with water and sprinkle it with some dry quinoa or other seeds. Slide it onto the pizza stone to bake. Bake at 450 for 30 minutes.

Now you have enough dough in the fridge to make a couple more loaves at your convenience. Shape and let the dough rise on a floured board while the oven and pizza stone preheat and continue the same as above.

Have you ever sprouted grains? How do you use them? Let me know in the comments – I’d love to hear what works for you.

9 thoughts on “Sprouted quinoa bread

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