Honey Wheat Sourdough Bread with Quinoa

1 . Stage

Bring 1 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

2 . Stage

Whisk sourdough starter, milk, honey, olive oil, yeast, and salt together in a large bowl. Add cooked quinoa and mix until incorporated. Add flour, 1 cup at a time, mixing after each addition to form long strands of gluten.

3 . Stage

Knead dough for 10 minutes, adding more flour as needed to make dough workable. Set bowl on the counter, cover with a cloth, and let rise until doubled in size, 2 to 4 hours.

4 . Stage

Punch dough down, shape into 2 loaves, and place into well greased and floured baking pans. Wet tops of loaves slightly and press oats into the surface. Cover with a cloth and let rise in a warm place until doubled in size, 2 to 4 hours.

5 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

6 . Stage

Bake in the preheated oven until loaves sound hollow when you tap on the surface, 30 to 35 minutes. Remove from the oven and let sit in pans for 5 to 10 minutes before removing to a wire rack to cool completely.