-
1
Rinse quinoa well then proceed with recipe.
-
2
Cook the 1 cup of quinoa in the 2 cups of water 10 to 15 minutes or until water is absorbed, cool to room temperature.
-
3
Cook the oatmeal in the water and milk and let cool to room temperature.
-
4
Place the 3/4 cup of warm water and honey in large bowl (or in bowl of stand mixer) and mix in the dry yeast, let proof 10 to 15 minutes.
-
5
Stir in oil, powdered milk and sourdough starter (if using) into yeast mixture with wooden spoon (or dough hook on low speed if using).
-
6
Add 1 cup of bread flour and salt and mix well.
-
7
Add cooled quinoa and oatmeal and stir.
-
8
Add whole wheat flour and another cup of bread flour and mix well. When dough starts to get stiff turn out onto floured surface and continue to knead adding flour as needed to achieve a smooth elastic slightly tacky dough. Follow same directions if using dough hook on stand mixer to achieve same end results.
-
9
Form dough into a ball and place into a large oiled bowl, cover with plastic wrap and place in warm place and let rise until doubled, 1 or 2 hours depending on the warmth of your kitchen.
-
10
Punch dough down, form into desired shape and let rise second time until almost doubled again.
-
11
Brush top with water or egg wash and sprinkle top with raw quinoa.
-
12
Place in preheated 400 degree oven for 25-30 minutes or until load is golden brown and sounds hollow when tapped on bottom.
-
13
Cover with foil if browning to fast.
