Ingredients

• 1 cup water , Optional
• 0.5 cups quinoa
• 1.5 cups sourdough starter
• 1 cup milk
• 3 tablespoons honey
• 3 tablespoons olive oil
• 1 tablespoon active dry yeast
• 1 tablespoon salt
• 2 cups all-purpose flour , or more as needed
• 1 teaspoon water , Optional
• 0.13 cups rolled oats , Optional

Instructions

1. 1 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. 2 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. 3 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. 4 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. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 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.

Nutrition per serving