Multi-Grain Quinoa Sourdough Bread

A hearty bread packed with protein.

Let the bread cool before slicing, then enjoy.

Ingredients

• 350g all-purpose flour

• 100g whole wheat flour

• 21g salt

• 113g sourdough starter

• 340g water

• 100g seed blend (I use King Arthur Flour's harvest grains blend)

• 1/2 cup dry quinoa, cooked (2 cups cooked)

Instructions

1. Combine all of the ingredients except the seed blend and quinoa in a large bowl. Knead until a rough dough forms.

2. Fold in the seed blend and quinoa. Place in a well-oiled bowl and cover.

3. At this point, you can ferment in two different ways. For a sour loaf, you can put the dough in the fridge and ferment it for days. The longer you ferment it, the more sour it will be. For a non-sour loaf, let the dough rise on the counter for a day or two.

4. The dough is done fermenting when it has small bubbles.

5. Shape the dough into a round loaf. Use a proofing basket or a bowl lined with a floured towel. Let rise overnight.

6. Preheat the oven to 425°F. Cut a groove on top of the bread. Bake for 35-45 minutes. Let cool before slicing.

Notes

• The high salt content of this bread allows for very flexible rising times. Adjust them to fit your schedule.

• Use an active or inactive starter. An inactive starter will require longer rising times, but will work just as well.