YOU WILL NEED
1 cup water
1/3 cup pre-washed white quinoa
1 1/2 cups bread flour
1 cup whole wheat flour
2 tbsp + 1 tsp flaxseeds
2 tsp instant/rapid-rise yeast
1 1/2 tsp salt
3/4 cup whole milk (room temp)
3 tbsp honey
1 tbsp vegetable oil
1 large egg, lightly beaten with 1 tbsp water and pinch salt.
LET’S DO THIS!
1 Microwave 3/4 cup water and 1/3 cup quinoa in covered bowl at 50% power until water is completely absorbed, about 10 mins, stirring halfway through. Uncover quinoa and let sit until cooled slightly and water is completely absorbed, about 10 mins.
2 Whisk both flours, 2 tbsp flaxseeds, yeast, and salt together in the bowl of stand mixer. Whisk milk, honey, oil, and remaining water in 4 -cup liquid measuring cup until honey has dissolved. Using dough hook on low speed, slowly add milk mixture to flour mixture, and mix for about 2 mins until cohesive dough starts to form and no dry flour remains. Scrape down bowl if needed.
3 Increase speed to medium-low and knead for about 6 mins until dough is smooth, elastic and slightly sticky. Reduce speed to low, slowly add quinoa, 1/4 cup at a time, and mix for 3 mins until mostly incorporated.
4 Transfer dough to lightly floured counter. Using lightly floured hands, knead dough until quinoa is evenly distributed and dough forms smooth, round ball, about 30 secs. Place dough ball, seam side down, into lightly greased large bowl and cover tightly with plastic wrap. Let rise at room temperature for 1 1/2 - 2 hours until doubled in size.
5 Grease 8 1/2 x 4 1/2 inch loaf pan. Press down on dough to deflate. Turn dough out onto lightly floured counter (side of dough that was against bowl should now be facing up) and press into 8 x 6 inch rectangle, with long side parallel to counter edge.
6 Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam closed and place loaf seam side down in prepared pan, pressing dough gently into corners.
7 Cover loosely with greased plastic and let rise for 1 - 1 1/2 hours until loaf reaches 1 inch above lip of pan, and dough springs back minimally when gently poked.
8 Adjust oven rack to lower-middle position and preheat to 350 degrees. Gently brush loaf with egg mixture and sprinkle with remaining 1 tsp flaxseeds. Bake for 45 - 50 mins, rotating halfway, until loaf is golden brown and registers 205 - 210 degrees. Let loaf cool in pan for 15 mins before removing and cooling on a wire rack.
Your next sandwich, has never tasted better.