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1
Plump (soak) the raisins in 1/4 cups of the milk for 30 minutes.
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2
Drain, reserving the milk.
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3
Combine the yeast, whole wheat flour, and remaining I cup milk.
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4
Let stand for 30 minutes until very foamy.
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5
Meanwhile, bring 2 cups water to a boil in a small saucepan.
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6
Add the quinoa and amaranth and simmer, uncovered, until the grains are tender, about 10 minutes.
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7
Remove from heat and let stand covered until the water is completely absorbed, 10 minutes; cool.
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8
Combine the bread flour, spelt flour, brown sugar, and salt in a mixing bowl.
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9
Add the yeast mixture and 1/2 cup of the raisin-plumping milk; knead for 30 seconds.
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10
Add the quinoa, amaranth, raisins, and walnuts; knead until the dough comes together and forms a slightly tacky ball of dough, adding additional plumping milk as needed.
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11
Knead for 6 minutes by hand, sprinkling with bread flour if the dough becomes too sticky.
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12
Transfer the dough to a greased mixing bowl; turn to coat with oil.
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13
Cover with plastic wrap; allow to rise in a warm place for 1 hour, until nearly doubled.
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14
Turn out onto an unfloured work surface.
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15
Punch down the dough and divide it in half.
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16
Grease two 8 1/2 x 4 1/2-inch loaf pans; shape the dough into two loaves and place in the pans.
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17
Cover with greased plastic wrap; allow to rise for 2 hours, until more than doubled.
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18
When the dough has almost finished rising, heat the oven to 350F.
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19
Bake in a 350F oven for 50 to 60 minutes, until golden brown and internal temperature reaches 190F.
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20
Test by knocking on the loafit should sound hollow.
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21
Cool on racks.
