Quinoa bread baked in a cast iron roaster

Ingredients for 4 servings:

• 100 g quinoa, colorful (multicolore or tricolore)
• 240 ml water
• 5 g salt
• 300 g wheat flour type 550
• 150 g whole wheat flour
• ¼ tsp dry yeast
• 350 ml water, cold
• 10 g salt
• Flour or wheat bran for working
• 2 tbsp quinoa for sprinkling

Instructions

Working time approx. 25 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 45 minutes; Total time approx. 21 hours 10 minutes

The day before, rinse the quinoa in a sieve and drain. Bring 240 ml of water with 5 g of salt to a boil, add the quinoa, bring to a boil, and simmer over medium heat for about 12 minutes. Remove the pot from the heat, let the quinoa expand, and let it cool for at least 1 hour. In a bowl, mix both types of flour, dried yeast, and salt. Add the cold water and the quinoa and stir briefly with a wooden spoon. Cover the dough and let it rest at room temperature (18-21 degrees Celsius). The next day, generously sprinkle the work surface with a little flour. Slide the soft dough out of the bowl onto the bowl and use a dough scraper to fold it over, first from the right and left, and then from the top and bottom. Repeat this process one or two more times until the dough is noticeably firmer. Generously dust the proving basket with flour, place the dough in it, seam-down, and let it rise, covered, for another two hours. About 30 minutes before the end of the rising time, preheat the cast-iron roasting pan with the lid in the oven to 250 degrees Celsius. Remove the hot roasting pan from the oven, place the dough upside down in it (with or without parchment paper; I always do this), sprinkle with quinoa, place the roasting pan in the oven, and bake the bread, covered, for 30 minutes. Then reduce the oven temperature to 230 degrees Celsius, remove the lid, and bake the bread uncovered for 10-15 minutes until crispy. Let the bread cool completely on a wire rack, then enjoy.