Quinoa, Pea & Multi-Seed Loaf

Method

1. Combine the quinoa flakes, flours, seeds, salt and yeast in a large bowl. If using fresh yeast, flake it before adding to the dry ingredients.
2. Stir the treacle into the warm water and add to the dry mixture. Mix thoroughly and knead on a floured surface so that all the flour is worked in.
3. Return the dough (it will have the consistency of a thick batter) to the bowl and cover with cling film or a plastic bag and leave to rest for 1 hour in the kitchen. (It is not necessary to place the dough in an airing cupboard.)
4. After an hour the dough will have plumped up. Carefully pour the dough into a 900g loaf tined ined with baking parchment. Cover with a tea towel and leave to rest again for 30 minutes.
5. Preheat your oven as high as possible and place an empty baking tin at the bottom of the oven.
6. After 30 minutes carefully pour about 100ml boiling water from your kettle into the baking tin in the oven, then place the loaf above on the middle rack of the oven. The steam will assist the loaf to expand quickly ("oven spring") in the first 10 minutes.
7. After 10 minutes baking at the highest temperature reduce the heat to 200C and continue baking for a further 40 minutes until the loaf is baked through. (Test with a skewer if in doubt - it should come out of the loaf dry - and bake for longer if necessary).