Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: American
Keyword: bread, quinoa, sandwich, whole wheat
Equipment
stand mixer / bread machine
loaf pan
serrated knife
Ingredients
1/2tbspyeast
1/3Cwater
3/4Cmilk
1½tbspcanola oil
2½tbsphoney
1½Cwhole wheat flour
1½Call purpose flour
1¼tspsalt
1Ccooked quinoa
Instructions
Pour the yeast into mixer.
Lightly warm the water in the microwave for 15 seconds and then pour into the mixer with the yeast. Let the yeast proof (activate) for 5 to 10 minutes.
Lightly warm the milk in the microwave for 20 seconds. Add the milk, oil, and honey to the mixer.
Add the whole wheat flour, all purpose flour, and salt to the mixer.
Start the mixer and let the dough come together (5 minutes). If it's still too sticky, add a tbsp of all purpose flour until the dough comes together.
Add a tbsp of quinoa at a time to the mixer, until all the quinoa is used up. Let the dough knead for 5 more minutes. The dough should clear the sides and bottom of the mixer.
Set the mixer bowl with the dough in the microwave or oven (with the light turned on) to rise for an hour.
While the dough is rising, grease the loaf pan with oil or butter. When the dough is done with the first rise, grease your hands with a little bit of oil. Punch down on the dough and turn it out on a cutting board and knead it for a little to get out any air bubbles. Press out into a flat rectangle, with the top edge the length of your loaf pan. Start from the bottom edge of the rectangle and start rolling it up tightly. Set the rolled up dough into the loaf pan.
Set the loaf pan in the microwave or oven (with the light turned on) to rise for 45 minutes.
Take the loaf pan out of the microwave or oven. Preheat the oven to 350 degrees and bake for 30 minutes. Remove the loaf from the pan and let it cool completely on a rack before slicing.