Semolina Quinoa Bread

I was just minding my own business making a simple batch of Semolina Bread last week.
I had also just finished cooking a batch of Quinoa (pronounce- Keen-Wah).
What if I took some of the Quinoa and added it to my dough?
It would definitely add some moisture, great protein kick and a nice nutty flavor. So I added it and it turned out fabulous!!! So here is the recipe for you.

Semolina - Quinoa Bread - makes one loaf

1/2 cup whole wheat flour
1 cup unbleached white bread flour
1 & 1/2 cups semolina flour
1 & 1/2 tsp. sea salt
1 cup Water (warm - not over 90 degrees F)
1 tsp granulated sugar
1 scant tblsp. active dry yeast
1/2 cup quinoa - cooked to package directions and cooled to room temp.

In a large bowl or bread mixer combine flours and salt, set aside. Dissolve yeast in warm water with sugar. Let bloom for about 4 minutes. Then add yeast mixture to dry ingredients, stir to combine. Add cooked quinoa. Mix until dough is combined into a shaggy dough ball, add additional bread flour as necessary to keep dough from being too sticky. Knead for 3 minutes and allow to rest.
Knead after resting for an additional 5 minutes. Place in a greased bowl that will allow the dough to double in size. Let rise for about 1 hour in a warm draft free location. Your oven with the light on is perfect.
When dough is doubled, punch down and form into a loaf, by patting it out into a rough circle. Roll dough into a thick log, pinching the bottom seam and folding in the ends.
Place in a greased 9 X 5 X 3 loaf pan and allow to rise to double. This should take about 45 minutes.
Preheat the oven to 375 degrees F when ready to bake and bake loaf for 25 minutes or until golden brown. Internal temp. of loaf should be 190 degrees F. when done.
Turn out loaf onto a cooling rack, allowing to cool on it's side for at least one hour.
Slice and serve! Excellent toasted with butter and jam! Keep loaf in the refrigerator if you will have it on hand for more than 3 days.