To prepare the quinoa: Rinse the quinoa in a strainer for 1 minute. Transfer it to a small saucepan, add the water, cover, and simmer over medium heat until all of the liquid is absorbed (about 10 to 15 minutes). Remove from the heat and cool to room temperature.
To make the dough: In a large bowl combine the cooked quinoa, starter, water, oats, honey or brown sugar, oil, yeast, and whole wheat flour. Stir until well combined, cover, and let sit for 10 minutes.
After this rest, add 1 1/4 cups (149g) of bread flour, the dry milk or potato flour, and salt. Knead the dough, by hand or mixer, until it becomes smooth and springy. It will seem dry at first, but will become more cohesive as you work with it. If it becomes sticky, use a little more flour.
Transfer the dough to a greased bowl, cover, and let rise for 1 hour, until almost doubled.
After the first rise, deflate the dough and shape it into a loaf. Place in a greased 9" x 5" loaf pan and cover with greased plastic or an inverted bowl. Let rise for 30 to 40 minutes, until the dough crowns 1" above the rim of the pan.
While the dough is rising, preheat the oven to 375°F. When the dough has risen, slash the top and bake for 40 to 45 minutes, until deep golden brown. Remove from the oven, tip out of the pan, and cool on a rack before slicing.
Tips from our Bakers
Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter – it’ll be ready for baking about 24 hours after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.
- What is "ripe" sourdough starter? It's a starter that's been fed and allowed to work at room temperature until at its peak level of activity. It should be full of bubbles; if you watch it for 10 to 15 seconds, you should see bubbles coming to the surface and popping, as if a slow-motion boil is happening.
- To make this a vegan loaf, use maple syrup or brown sugar in place of the honey, and potato flour instead of milk powder.
From amaranth to teff and more, ancient grains offer a world of baking possibilities. Want to learn how to incorporate these special grains into some of your favorite recipes for muffins, scones, pancakes, and bread? See our Baking With Ancient Grains Guide.