I thought I would look nice in my bread so I bought a bag of this Tricolor Quinoa sold by TJ's stores.
Anyway, bread is light, moist and extremely tasty.
128 g raw tricolor quinoa
430 g water
I rinsed the quinoa under running water; then I soaked rinsed grains in the water. I left it in the kitchen. Three hours later I noticed that the quinoa has sprouted. I drained the seeds, returned them to the bowl and put into my oven. Of course, the oven was cold; it is a safe place (dry and dark) and I always keep there fermenting sourdough or bread dough. I left the quinoa inside the oven for 12 hours. Then I refrigerated it until I was ready to use it. (It should be eaten in 1-2 days.)
250 g whole wheat flour
250 g water
50 g whole wheat sourdough
I mixed the ingredients for the starter and let them ferment overnight.
1000 g hot water
1000 g stone ground rye flour
206 g pitted pruned.
When it was cool enough to mix it with my hand I added:
537 g whole wheat sourdough starter
350 g sprouted quinoa
25 g salt
4 Meyer lemons, zest only
I combined the ingredients and let them ferment for 4 hours at room temperature. Then I put the dough into 2 loaf pans (lined with parchment paper) and let the loaves proof for 3 hours in the kitchen.