Ingredients

• 400g Finest baker's white bread flour
• 250g water
• 150g sourdough starter of your choice
• 50g sprouted quinoa seed (soaked for 2 hours, sprouted for one day)
• 9g fine sea salt

Method

1. Mix the flour, water and starter togeter and leave for 20 minutes
2. Add the sprouted quinoa and the salt, mix well and develop the dough either by hand or machine.
3. Leave to rise in a warm place, (or if you are really busy put it in the fridge while you are out being occupied for the day)
4. Shape into a single loaf and leave to rise until nearly doubled in size.
5. Slash the loaf
6. Bake in a very hot oven 230ºC - 240°C (preferaly on a hot baking stone or sheet with a hot casserole upended over it) for 10 min.
7. Reduce the heat to 200°C and bake for a further 30 minutes or until it sounds hollow when tapped underneath.

Thanks for this recipe to ....