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Quinoa and Flax Honey Date Loaf
Quinoa and Flax Honey Date Loaf
Quinoa and Flax Honey Date Loaf
Quinoa and Flax Honey Date Loaf
Crux 2.2 pound Touchscreen Air Convection Fryer

Product used

Quinoa and Flax Honey Date Loaf

Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hour 10 mins (+ 2 hours 10 mins standing time)
Serves: 6


  • 1/2 cup warm water (about 110˚F)
  • 1 tbsp honey
  • 1/2 oz fresh cake yeast
  • 1 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/4 cup quinoa flour
  • 2 tbsp olive oil
  • 2 tbsp flax seeds
  • 1/2 tsp salt
  • 1/4 cup finely chopped pitted Medjool dates


1. In bowl of electric stand mixer, stir together water and honey; crumble in cake yeast. Let stand for about 10 minutes or until foamy.

2. Add whole wheat flour, all-purpose flour, quinoa flour, olive oil, flax seeds and salt to bowl. On low speed, mix until combined. Increase speed to medium; beat for 8 to 10 minutes or until dough comes away from side of bowl (adjust consistency with additional water or flour, if necessary). Beat in dates; mix until just combined.

3. Transfer to lightly floured work surface and knead for 1 to 2 minutes or until dough is smooth and supple. The dough should be soft, yet still firm enough to knead. Transfer to greased bowl; cover with plastic wrap and let rise in warm place for 1 to 2 hours or until almost doubled.

4. Transfer dough to lightly oiled work surface and shape into 6-inch round boule. Transfer to basket of CRUX 2.6 Quart Touchscreen Air Convection Fryer. Cover with oiled plastic wrap. Let rise again for 1 to 2 hours or until almost doubled in volume.

5. Set convection air fryer to 250˚F. Air-fry bread for 45 to 50 minutes or until golden brown and center of bread registers internal temperature of 190˚F on instant-read thermometer. Turn out onto rack; let cool completely before slicing.


  • This bread also makes delicious toast and French bread.

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