Tricolor Sprouted Quinoa Bread

I'm not a fan quinoa and I really don't understand why it's so fashionable. It has no flavor (after careful rinsing), its smell is not appealing, it's very expensive but for sure it has good PR.
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.

I submit the Tricolor Quinoa Bread to Yeastspotting.

Sprouted quinoa:
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.)

Sourdough Starter:
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.

Final Dough:
I combined:
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.

Before proofing

Proofed

 I baked the loaves : for 20 minutes at 500F, for 20 minutes at 460F and for 20 minutes at 450F.