Quinoa Whole Wheat bread

What a healthy bread, Quinoa and mostly Whole Wheat flour.
The dough may be a little sticky due to the moisture from the cooked quinoa. Barely any kneading to do here, just a little dough folding will do.

Recipe from here
Ingredients
For the sponge
2 and 1/2 teaspoons instant dry yeast ( reduced to 2 teaspoons)
3 cups lukewarm water
1 tablespoon agave syrup ( I used honey)
1 tablespoon blackstrap molasses
2 cups all purpose or white bread flour
2 cups whole-wheat flour

For the bread
1/4 cup canola oil
1 scant tablespoon salt
2 cups cooked quinoa
3 to 4 cups whoe-wheat flour, as needed ( I had 3 cups)

1 egg, beaten with 2 tablespoons water for egg wash
1 tablespoon sesame seeds

To cook the quinoa:
1 part quinoa to 2 parts water, when it starts boiling, reduce to low heat with lid on. Cook for 20 minutes.

I love these red Quinoa more than the white ones.
The texture is so much like the rice.

well-risen dough

flatten the dough,
 roll it up like the way you would do to the swiss roll

egg wash, make a slash, sprinkle sesame
ready to get baked

all done

Method( with modification)
1.   In a large bowl, combine the yeast and water, stir until dissolved. Stir in the agave syrup and molasses. Whisk in the flours, 1 cup at a time. Stir or whisk this mixture for about 2 mintes. Cover the bowl and leave to rise in a warm spot for one hour, until bubbly.

2.   Add the oil to the sponge and fold in using a spatula. Add the salt and fold in. Fold in the quinoa, then gradually fold in 3 cups of wholewheat flour. ( if needed, use up to 4 cups flour.  I used only 3 cups). Dough should be dense and sticky at this stage.

3.  Roll into a ball, cover and let it rise in a warm area for one hour or until doubled.

4.  Punch down the dough, cover the bowl and allow the dough to rise again for 45 minutes to an hour.

5.  Preheat oven to 180C/375F. Divide the dough into two part, shape into loaves. Oil two 9 by 5 inch bread pans, place the loaves in the pans, cover with a damp cloth and allow to rise for 30 minutes, or until the surface of the loaves rises above the edges of the bread pans.

6.  Brush top with egg wash.  Sprinkle sesame seeds on top Cut 2 or 3  1/2 inch deep slashes across the top of each loaf. Bake for 50 to 55 minutes, brush half way through with egg wash. When the bread turns golden brown and responds to tapping with a hollow sound, it is done. Remove from the pans and cool on a rack.
( I found the bottom of my bread was slightly wet, so I turned the bottom facing upward and further baked for 3 minutes).