Whole Wheat & Quinoa Bread

Ingredients:

• 2 1/2 teaspoons active dry yeast
• 3 cups lukewarm water
• 3 cups whole wheat flour (organic stone ground is ideal)
• 1 cups ground flax seed
• 1/3 cup olive oil
• 2 cups cooked quinoa
• 3 cups whole-wheat flour, approximate (as needed)
• Sesame, Sunflower and/or Poppy seeds (optional)

Directions 

1. In a large bowl, combine the yeast and water and stir until dissolved. Whisk in 3 cups flour and 1 cup ground flaxseed, 1 cup at a time. Whisk about two minutes. Cover the bowl with plastic wrap and leave to rise in a warm spot for one hour, until bubbly.

2. Add the oil to the sponge and fold in, using a large spoon or spatula. Fold in the quinoa, then fold in 2 cups of the whole-wheat flour. Place another 1/2 cup whole-wheat flour on your work surface, then scrape out the dough. Knead until all flour is absorbed on your work surface. Wet hands with water, and knead the dough for 8 minutes, adding flour as necessary, until it is elastic and springs back when you press it with your finger. It will be dense and sticky. Shape the dough into a ball. Rinse and dry your bowl, and coat it with oil. Place the dough in it, then flip the dough over so that it is coated with oil. Cover the bowl tightly with plastic wrap, and set in a warm spot to rise for one hour or until doubled.

3. Punch the dough with wet hands, cover the bowl and allow the dough to rise again for 45 minutes to an hour.

4. Preheat the oven to 375 degrees. Divide the dough into two parts, and shape into loaves. If using seeds place in a large plate and roll the dough in seeds. Oil two 9-by-5-inch bread pans, and place the loaves in the pans. Cover with a damp towel and allow to rise for 30 minutes, or until the surface of the loaves rises above the edges of the bread pans.

5. Bake about 50 minutes. The bread is done when it is golden brown and responds to tapping with a hollow sound. Remove from the pans and cool on a rack.

Yield: Two loaves, about 12 slices in each loaf.

Advance preparation: These loaves freeze well for several weeks if wrapped airtight. The bread will keep for about seven days if refrigerated.