No Knead Whole Wheat and Quinoa Bread

- 3 cups whole wheat flour (750 mL)
- 1 1/2 tsp quick rise instant yeast (7 mL)
- 1 tsp sea salt (2 mL)
- 1 cup + 2 Tbsp warm water (250 + 30 mL)
- 1/4 cup canola oil (60 mL)
- 1 tsp honey (5 mL)
- 1 cup cooled cooked red grain quinoa (250 mL)
- 1/2 cup roasted unsalted sunflower seeds (125 mL)
1. In a food processor, add flour, salt and yeast to work bowl. With the food processor running gradually pour in water, honey and canola oil. Continue to process until dough is elastic and smooth and comes away from sides of bowl.
2. On lightly floured board, knead in quinoa and sunflower seeds. Cover dough with plastic wrap and let rest 10 minutes on board.
3. On lightly floured work surface, shape dough into a loaf. Place into a greased 9 x 5-inch [2 L / 23 cm x 13 cm] loaf pan. Cover with a damp tea towel and let rise until dough rises above the top of the loaf pan, about 1 hour.
4. Bake in a pre-heated 425°F [220°C] oven for 10 minutes; reduce heat to 375°F [190°C] continue baking for another 20 to 25 minutes or until loaf is done. (The loaf will sound hollow when tapped on bottom.)
5. Remove from pan and cool completely on cooling rack.