Quinoa Bread

Directions

1. 1
   Makes 2 small loaves (approximately 8x3 inches in size).
2. 2
   In the bowl of a stand mixer, mix all the ingredients until combined. Rest, loosely covered, for 2 hours. Transfer dough to an oiled container large enough to allow the dough to double in volume. Cover and refrigerate overnight, or up to 10 days.
3. 3
   On baking day, divide the dough into 2 balls and form each one into a narrow oval; allow to rise at room temperature for 90 minutes (after 30 minutes, preheat the oven to 450°F with a bread/pizza stone on a lower-middle rack). Just before baking, slash the top of the loaves a few times with a very sharp knife or lame. Bake loaves for 30 minutes. Cool completely before slicing.
4. 4
   Note: I'm not a fan of flour or cornmeal on the bottom of my breads, so I like to form my loaves on parchment paper which can easily be transferred to preheated baking stone. If you don't have a very sharp knife or lame, you can slash the bread with a serrated knife or clean razor blade.
5. 5
   Adapted from Healthy Bread in 5 Minutes a Day.