While these little loaves are just shy of plain old ugly, they make up for their looks in pure personality.  You see they are soft nutty little things and make spectacular slices for toasting.  They are an attempt on the road to a good tasting gluten free loaf.  Not for any particular reason, just because I have so many friends whom are by choice or allergy restricted to this diet and I thought they too should enjoy a little crusty loaf now and then too!  Mind you, this is not gluten free, just a little experiment leading me to an attempt someday.

She goes like this:

Dissolve 2 tsp. of yeast and 3 tablespoons of organic sugar into 1/3 cup of warm water.  Add in one cup of milk from the fridge until smoothly combined.  Mix in 1 cup of white flour and one and a half cups of quinoa flour and a pinch of sea salt.  Mix in 3 tablespoons of just softened butter until its absorbed into the dough.  Finally add 1 cup of whole wheat flour.  Begin kneading for about ten minutes using quinoa flour until the dough is soft elastic and not sticky to the touch.  Let rise for an hour and a half in a buttered bowl covered with a towel.  Split it in half and fold it envelope style placing each in a buttered bread pan.  After the dough has risen about an inch above the edge of the pan pop em in a preheated oven of 375 for 30 minutes.  Done.