YQ Harvest Cob Loaf with Flaked Quinoa

Method

1. Line a baking sheet with baking parchment
2. Mix all the dry ingredients in a large bowl.
3. Add all the other ingredients and combine well in the bowl.
4. Tip out on to work surface and knead well, stretching the dough and folding it, for about 10 minutes.
5. Return to the bowl, cover and rest for 1 hour.
6. Tip out on to work surface and shape into a ball, place on to baking parchment and cover. Prove for 30-40 minutes.
7. Meanwhile, heat oven to 220C and place a pan of water at the bottom of the oven. Steam helps the loaf to expand rapidly.
8. With a sharp knife or blade, slash the top of the loaf several times and place in steaming oven.
9. Bake for 10 minutes at 220C then lower the temperature to 200C and bake for a further 30 minutes.
10. Remove from oven and cool on rack.