My Whole Wheat Quinoa Bread
370 grams (1 1/4 cups) water
215 grams (1 cup) cooked quinoa
1/4 cup honey-- have to check the grams
12 grams (1 tbsp) vegetable oil
450 grams whole wheat flour
62 grams bread flour, plus more as needed
6 grams (2 tsp) instant yeast
9 grams (1 1/2 tsp) salt
Place the water and quinoa in a large bowl.Add the oil, honey, yeast and salt.Whisk to combine.Add the whole wheat flour and mix to combine.Add the bread flour and s tir to make a shaggy dough. Turn out onto a floured surface and knead until a smooth dough is formed.
Place in a greased bowl and turn to coat. Place in the fridge to rise. Once it's doubled give it a fold. Replace in the fridge.The dough should be doubled again.Turn the dough out,and portion in two. Pat each portion into a rectangle,
and roll jelly roll style.Place the loaves seam side down in eight inch loaf pans. Set aside to proof until they reach the height of the pan. Preheat the oven to 350.The proofed loaves. Bake until a thermometer inserted in the bread registers at least 190 degrees. Remove from pans and cool on a wire rack.