This bread is designed, not fussed over. It’s built to be toasted hard, sliced thin, and used as a structural base — for butter, cheese, or turning into near-crackers.

The quinoa isn’t decorative. It’s functional. When toasted, it creates a crispy, almost shattering surface with real chew underneath. Nothing tastes quite like this — it’s closer to the contrast of crème brûlée than soft sandwich bread.

This loaf rewards heat. It’s also savoury, thanks to the rich cultural history of a tasty Montreal spice blend.

If you hate the feel of dough (valid), use a spatula. This bread does not require hands-on kneading.

Structural integrity > tactile romance.

1️⃣ Mix the Dry First

In a large bowl, combine whole-wheat flour, quick oats, Montreal steak seasoning, and quick-rise yeast. Mix thoroughly so the seasoning and yeast are evenly distributed. This matters.

2️⃣ Fold in the Quinoa

Add the fully drained cooked quinoa to the dry mix. Use a spatula or wooden spoon to break it up and distribute it evenly. Quinoa clumps are fine — puddles are not.

3️⃣ Add Water (Slowly)

Pour in warm water a little at a time, mixing as you go. You’re aiming for a thick, sticky, cohesive dough. Too wet? Add flour. Too dry? Add water. No scales. No drama.

4️⃣ Rise (Brief)

Cover the bowl and let the dough rise until visibly puffed. Quick-rise yeast keeps this efficient. You’re waiting for lift, not enlightenment.

5️⃣ Preheat Aggressively

Place your Dutch oven (lid on) into the oven. Crank the heat to hot as hell. Top and bottom heat if possible. You want the pot furious.

6️⃣ Bake

Carefully drop the dough into the screaming-hot Dutch oven. 25 minutes — lid on. 10 minutes — lid off. Look for deep color and a crust that feels earned.

7️⃣ Cool Overnight (Critical)

Remove loaf and place on a rack. Do not cut. Leave it overnight. This is when the crumb finishes setting and the toasting physics lock in.