Tomato & Red Quinoa Bread

tomato and red quinoa bread -

The only commentary I am going to try to make up for this recipe is, be sure to make both loafs, as this first one will not last long. Oh and don’t let the title fool you…There were 5 of us for dinner last night and we devoured 1 loaf in its entirety. (finger licking good is not just for chicken!)

tomato and red quinoa bread -

Apparently we are carb loving fiends!! All is good, I am happy being one. This bread is good next morning for toast and then for lunch as an open faced sammy! It is not just about the bread and butter here.



Rinse quinoa in a strainer and add to pot with V8 juice. Bring to a boil and then reduce heat to a simmer and cook for 15 minutes or until all liquid is absorbed. Set aside with lid off to cool. You need it cool for the next step.

tomato and red quinoa bread -


  • 2 1/2 teaspoons active dry yeast
  • 1 cup lukewarm water
  • 2 cups warm V8 juice
  • 1 tablespoon salt
  • 2 tbs dried basil
  • 2 cups bread flour
  • 1 cup whole-wheat flour


To the bread machine, add the yeast to the warm water and stir, let sit for 5 minutes.  Add the rest of the ingredients plus the cooled quinoa and mix thoroughly.  Let run through the dough cycle and sit for 1 hour.


  • 1/4 cup olive oil
  • 3 to 4 cups white bread flour


Add the dough that has been sitting for one hour into an oiled bowl and mix the above ingredients into the dough, start with 2 cups of flour first. Place dough on a clean surface, along with 1 more cup of flour and knead that into the bread. Continue to knead bread for about 5-10 minutes or until  smooth consistency.  Dough is relatively sticky, but if it is too sticky, add more flour 1/4 cup at a time.  Once ready, place back into the oiled bowl, cover and let sit for another 1.5 hours.

Preheat oven to 375 degrees F. After the 1.5 hours punch dough down and re-cover while oven is heating up.

When oven is ready, take 2 loaf pans, buttered and divide dough in half and place in pans

tomato and red quinoa bread -


  • 3 tbs butter, melted
  • 2 tsp flax seeds


Slice down the middle of the dough and drizzle half of the butter over the top of loaf. Sprinkle with half flax seeds, continue with second loaf.

Bake for about 50 minutes. Let cool about 10 minutes (if you can stand it) and then repeat after me:




16 thoughts on “Tomato & Red Quinoa Bread

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  2. Pingback: Raisin-Nut Bread – Bread Machine Update | Alison Amazed

  3. OMG! I saw your post yesterday & have been patiently waiting for the recipe. I would like to make this tomorrow or Friday but i have a few questions. 1st i don’t know if i can get bread flour here, i have been told not can i substitute anything else or make adjustments????? White & Whole Wheat flour no problem! 2nd once you start #3 must you do it by hand or can you also do it in the bread machine? It is 12:39am now where i am so i hope i will receive an answer when i wake up!!Good Night & Thank You 🙂

    • So happy you are going to try it! #1, the flour I used was the brand Gold Medal and was called Better For Bread Flour. You can use white flour as well. I wouldn’t use all whole wheat flour. I added 1 cup worth and the bread is pretty hearty. #2 I assume you can do this in the bread machine if you have a LARGE one. This makes 2 BIG loaves of bread and it was much easier handling it than getting the machine all dirty. Let me know how it turns out would ya??

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