Bread-Bakers v114.n041.2

here's a loaf, which came quite well:

*Columbus Day Loaf*

2 cups Meijer Whole Wheat Flour
1 1/2 cups Bob's Red Mill Quinoa Flour
2 TBS Vital Wheat Gluten
1 tsp Kosher Salt
1 TBS Barley Malt
Italian sourdough starter


Activate starter overnight.  Next day, form dough, and let rise for 
24 hours.  Punch down, knead for at least twenty minutes, shape into 
loaf, let rise in greased pan.

Preheat oven to 425F.  Place bread in oven and immediately reduce 
temperature to 375 degrees.  After 20 minutes, rotate 180 
degrees.  Cook another 20 minutes or so until done, and internal 
temperature reaches 275 degrees.  Remove from oven and cool.  Enjoy!

Alan