Whole Wheat Quinoa Bread
"My preference, always with whole wheat bread, is to use white whole wheat flour. Red whole wheat flour may make the bread more dense and hearty (not a bad thing, just a fair warning). Here's a quick post on wheat grinding and deciphering the different varieties of wheat. I like using the vital wheat gluten as it helps to develop the natural gluten in bread made with 100% whole wheat flour and makes for a super soft, fluffy loaf; however, it is optional (others in the comments have already made this bread without it and have reported back with good results). If you decide to leave it out, think about increasing the kneading time by a couple minutes...."
INGREDIENTS
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1 cup uncooked white quinoa, rinsed
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2 1/4 cups water
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8 cups (about 40 ounces) whole wheat flour, don't pack the flour in the measuring cup
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1/3 cup vital wheat gluten (optional, see note above)
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1 1/2 tablespoons instant yeast
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4 teaspoons salt
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2 1/4 cups milk, lightly warmed (about 110 degrees F)
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3/4 cup room temperature water
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1/2 cup honey
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1/4 cup oil (canola, vegetable, avocado)
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