Quinoa Bread

I have to admit that this bread DID NOT rise correctly. I'm sure it's something that is totally my fault since I'm new to yeast breads. I think I wasn't patient enough to let it fully rise. The first time I made it, I killed the yeast with hot quinoa so this is actually my 2nd try. The flavor is really great and it is wonderful for dipping into olive oil with salt and cracked black pepper. Maybe next time I'll finally get it right! (it still looks pretty damn good, huh?)

Mix in bowl, let sit for 5 min until foamy:

2 packages active dry yeast

1 t. sugar

1/3 cup lukewarm water (very important to be lukewarm)

Slowly add:

1 cup whole wheat flour

2 3/4 cup bread flour

1 cup vegetable juice (yes, v8!)

2 t. salt

1 cup cooked and COOLED quinoa

1 Tbl. milled or whole flax seeds

1 Tbl olive oil

I used a stand mixer fitted with the dough hook and kneaded for about 5-10 minutes. If kneading by hand, toss some flour down on a clean area and start kneading away (it may take 15 minutes or so by hand). Form into a ball and place in an oiled bowl at least twice as large as the dough ball. Cover with plastic wrap and let rise until doubled in size. This may take a few hours. If it seems like it's taking a long time, find a warmer spot in the house. You can also place a bowl of boiling water on the bottom rack of the oven (not turned on) and the dough on a rack above and close the door. After it doubles in size, punch down and divide into two loaves. Place on baking sheet or pizza stone, cover and let rise again until doubled in size. Slice top with a very sharp knife and brush with egg if desired for that shiny finish. Finally it's time to bake! Place into preheated oven (350) and bake for 25-40 minutes. Baking times vary with ovens but check after 25. Bread is done when it makes a hollow sound when hit with a wooden spoon.

Like I said before, this bread was so good to dip into olive oil with sea salt and cracked black pepper. It would've probably been great as a fancy grilled cheese if mine had risen right. Good luck and if anyone has any bread rising tricks, fill me in!