Martha Rose Shulman, from NYT Cooking shared this recipe.
Sponge: 2 1/2 tsp. active dry yeast
3 C. lukewarm water
1 T. agave syrup (or honey)
! T. blackstrap molasses
2 c. all-purpose four or white bread flour
2 c. whole wheat flour
Bread: 1/4 c. canola oil
1 T. salt
2 c. cooked quinoa
3-4 c. whole-wheat flour, as needed
1 egg, beaten with 2 T water for egg wash
1 T sesame seeds
For the Sponge: In a large bowl, combine the yeast & water and stir until dissolved. Stir in the agave and molasses. Whisk in the flours, 1 c. at a time. Stir or whisk for about 2 minutes. Scrape down the sides of the bowl, cover the bowl with plastic and leave to rise in a warm spot for one hour until bubbly.
Add the oil to the sponge and fold in, using a large spoon. Add the salt and fold in. Fold in quinoa, then 2 c. whole wheat flour. Add another 1/2 c. whole wheat flour onto surface if kneading. If using Kitchen Aid, knead dough 10 minutes, adding more flour if needed, until it is elastic. It will be dense and sticky. Shape the dough into a ball. Place dough into oiled bowl, turning to coat the dough with oil. Cover bowl tightly and set in warm place to rise for about 1 hour or until doubled.
Punch down the dough, cover and allow the dough to rise again for 45 min. to one hour.
Preheat oven to 375. Divide dough into two parts and shape into loaves. Place half of the sesame seeds on the work surface and gently roll the rounded sides of each loaf so they stick. Oil two 9 x 5 in. bread pans and place loaves in the pans, first seam side up then seam side down. Cover with a damp towel and allow to rise for 30 min. or until the surface of the loaves rise above the edges of the pan.
Gently brush the loaves with off wash. Using a shape knife, cut two or three 1/2 in. slashes across the top of each loaf. If this causes the loaves to deflate, let them sit for another 15-20 min. Bake 50-55 min, brushing again halfway through with the egg wash. The bread is done when it is golden brown and responds to tapping with a hollow sound. Remove from the pans and cool on a rack.