Quinoa, Pea & Multi-Seed Loaf

Baking bread Brown Linseed Buckwheat Flour Dried Peas Flour Gluten-free Golden Linseed Grains and Seeds Hemp Linseed Pea Flour Peas Poppy Seeds Pulse Flour Pulses Pumpkin Seeds Quinoa Flakes Seeds Vegan Vegetarian Whole Hemp Seed Yellow Pea Flour

by Sue Hudson January 07, 2017

Packed with nutritious seeds, flaked quinoa, buckwheat and yellow pea flour, this vegan gluten-free loaf is healthy, virtuous and delicious! It makes for a superb afternoon tea or a sustaining but light lunch, perhaps with a bowl of Squash and Fava Bean Soup. This recipe was created by the Sue Hudson of Bread Workshops.

Ingredients

150g Quinoa Flakes
100g Yellow Pea Flour
50g Buckwheat Flour
100g Potato Flour
8g Fine Sea Salt
10g Fresh Yeast or 7g Dry Easy-Blend Yeast
400ml Warm Water
15g Black Treacle
180g Mixed Seeds (eg Poppy, Sesame, Flax / Linseed, Sunflower, Pumpkin, Hemp)

Cooking Equipment

900g Loaf Tin, lined with Baking Parchment
Baking Tin
Large Mixing Bowl

Method

Combine the quinoa flakes, flours, seeds, salt and yeast in a large bowl. If using fresh yeast, flake it before adding to the dry ingredients.
Stir the treacle into the warm water and add to the dry mixture. Mix thoroughly and knead on a floured surface so that all the flour is worked in.
Return the dough (it will have the consistency of a thick batter) to the bowl and cover with cling film or a plastic bag and leave to rest for 1 hour in the kitchen. (It is not necessary to place the dough in an airing cupboard.)
After an hour the dough will have plumped up. Carefully pour the dough into a 900g loaf tined ined with baking parchment. Cover with a tea towel and leave to rest again for 30 minutes.
Preheat your oven as high as possible and place an empty baking tin at the bottom of the oven.
After 30 minutes carefully pour about 100ml boiling water from your kettle into the baking tin in the oven, then place the loaf above on the middle rack of the oven. The steam will assist the loaf to expand quickly ("oven spring") in the first 10 minutes.
After 10 minutes baking at the highest temperature reduce the heat to 200C and continue baking for a further 40 minutes until the loaf is baked through. (Test with a skewer if in doubt - it should come out of the loaf dry - and bake for longer if necessary).

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Author: Anna Warden Baking Crackers Fava Bean Flour Flour Gluten Free Recipe Snack Vegan Vegetarian

Fava Bean Crackers

June 23, 2026

These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.

Flageolet Bean Stuffed Leeks with Orange and Caper Crumb.

Author: Eden Owen-Jones Beans Flageolet Beans Pulses Supper Vegan Vegetarian

Flageolet Stuffed Leeks with Orange and Caper Crumb

June 17, 2026

This elegant dish brings together creamy flageolet beans, sweet caramelised leeks, and citrusy, briny notes from a crisp orange and caper crumb. Rolled in tender leek leaves and baked in a rich stock and splash of Marsala, the result is a vibrant, comforting dish that’s equally suited to a dinner party or a wholesome midweek meal. It can be served warm or at room temperature, and pairs beautifully with a simple salad.

Persian-Inspired Black Bean and Herb Stew

Author: Eden Owen-Jones Beans Middle Eastern Pulses Stews Supper Vegetarian

Persian Black Bean & Herb Stew

June 17, 2026

This rich, deeply aromatic stew takes its inspiration from Persian herb-based dishes like ghormeh sabzi, with an earthy blend of black beans, fresh herbs, and warm spices. The sweetness of fried dates and the tang of preserved lemon add layers of complexity, making it a fragrant and comforting dish perfect for cooler evenings. Serve it with steamed rice or crusty bread to soak up every last spoonful.

Looking for our trade website?

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.