8 roasted Heirloom tomatoes, from Gaia's Breath, Old Path or The Farm B/B
1 garlic clove, finely chopped
s/p
2-3 tbsp olive oil
1 c whole wheat flour
4-5 c unbleached AP flour
1 c cooked quinoa*
1 tbsp Wild Mountain Apiaries Buckwheat Honey
1 tsp kosher salt
1 c warm water
2/3 c The Farm B/B basil, finely chopped
1 packet active yeast (2 1/4 tsp)
Preheat oven to 300 degrees F. Cut tomatoes into wedges, removing core. Spread out onto a large baking sheet. Sprinkle garlic over. Drizzle with oil and season with salt and pepper.Toss all together and spread out. Roast for 1 hour. Remove and allow to cool.
*Rinse 1/4 c quinoa under cold water. Place in a small pot with 1 c water. Bring to a boil, then reduce to a simmer lid. Cook for 10-15 minutes or until all liquid is absorbed.
In a large mixing bowl place yeast, water and honey. Stir to dissolve and allow to stand for 5 minutes. Add in wheat flour and salt. Using the paddle attachment, beat on medium speed for 2 minutes. Crush tomatoes with your hands, add this to dough (all the liquid as well) along with the quinoa. Beat to combine. Switch to dough hook, add 1 c of flour, then continue kneading for 8-10 minutes, adding flour 1/2 c at a time as needed.
Place 2 tbsp of oil in a large bowl. Place dough in bowl and rotate to cover surface with oil. Cover with a towel and let rest for 1 1/2 hours.
Grease 2 large bread pans with lard; set aside. When dough has risen, punch down. Divide dough in half. Form into a log that will fit the length of pan. Cover pans with towel and let rise for 45-60 minutes. Dough should just rise above rim of pan.
Preheat oven to 375 degrees F. Using a sharp knife make three slashes diagonally across the top of bread. Bake for 30-40 minutes, or until bottom sounds hollow when tapped. Remove from pan and allow to cool on a rack.
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