2 1/4 teaspoons active yeast
3 tablespoons honey
1 cup warm water
1/2 teaspoon salt
1 cup cooked quinoa (I mixed 1/4 cup red and 1/4 cup white)
1/2 cup oats soaked in 3/4 cup warm water
1/4 cup unsweetened applesauce
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
Mix the yeast, honey, water, and salt. Let the yeast proof for about 10 minutes until it looks foamy and creamy. Add in the quinoa, oats (with the water), applesauce. Mix in the wheat flour, and then add in the all purpose flour 1/2 a cup at a time. The dough will be sticky and look wet like a quick bread dough, but that’s fine. Let the dough rise in a covered bowl for about an hour, until doubled in size. Once the dough is doubled in size, turn it onto a well floured surface and knead about 10 turns. You don’t want to overwork this dough, even though it’s very dense. Separate the dough into two equal pieces, and place into two greased bread pans. Cover the pans loosely and let the dough rise for another hour. In the last ten minutes or so of the rising time, preheat the oven to 375 degrees F. Bake for 25-30 minutes until bread sounds hollow when tapped. Let bread cool completely before cutting.
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