Cheese, Onion and Bacon Bread

Preparation info
  • Serves


    • Difficulty


Appears in
The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

Substantial, rustic breads make great breakfasts, and this loaf, using cooked quinoa to add extra sustenance, is lovely when fresh from the oven for a late brunch, or toasted for a weekday breakfast. Serve sliced and buttered, or as toast, with scrambled eggs, for a breakfast that will keep you going through the most active morning.


  • 225 g/8 oz/2 cups strong white bread flour
  • 175


  1. Sift the flours into a large bowl, add the cooked quinoa, yeast, salt and sugar and stir to mix. Make a well in the centre and gradually mix in enough lukewarm water to form a soft dough.
  2. Knead for 6-8 minutes, on a floured board, by holding the dough with one hand and stretching it with the palm of the other hand. Turn the dough and repeat this action, to stre