Quinoa Date and Nut Bread Recipe | King Arthur Baking

Ingredients

• 1/2 cup (113g) sourdough starter, ripe (fed) or discard
• 1 1/4 cups (283g) lukewarm water
• 2 tablespoons (43g) honey
• 1 cup (110g) quinoa flour
• 1 1/2 teaspoons instant yeast
• 2 teaspoons (12g) table salt
• 3 1/2 cups (420g) King Arthur Unbleached Bread Flour
• 2 cups (340g) cooked quinoa, lightly packed
• 1 1/2 cups (170g) chopped pecans, toasted for best flavor
• 1 cup (149g) chopped dates