Quinoa/Chia Sour Dough Bread

This recipe requires that you create sour dough cast-off and freeze it until you have at least 400 grams. You will need to thaw the cast-off on the counter overnight so that it will be ready for baking the next day. If you do not know how to manage sour dough starter, look it up on You-Tube. (For this recipe we are collecting the "cast-off" from the sour dough starter during the feeding stage.) Place the ground Quinoa and the Chia seeds into a small bowl and cover with water to soak overnight in the fridge. (Add extra water because the seeds will absorb quite bit) In the morning drain the excess water from the seeds and place them in a large mixing bowl, bread machine or mixing hook machine. Add all the other 'liquid' ingredients to the bowl. (Sour-Cast, egg, Lemon Juice, Olive Oil, and SOME of the water.) You may need to adjust the water to get a good dough constancy. Take all the dry ingredients and mix them together and add them to the large bowl. (I personally use a bread machine to mix all my ingredients together and I sprinkle the excess water onto the dough while it is mixing until I get the right consistency for the dough. (Slightly sticky with a subdued sheen - see the pictures) My bread machine mixes the dough for about 15 minutes, so use this as a guide for how long you will need to knead your dough. Once you have mixed, and kneaded the dough, let it rest in the bowl until it almost doubles in size. Usually takes about 1- 1.5 hours. Then take the dough out and knead it for a minute or two. (This would be the time you may need to adjust the water content by sprinkling water or flour on the dough while you are kneading.) Let it rest back in the bowl for 30 minutes. Now you need to shape the dough into an oval by pulling the dough towards you while pushing the edges under and slowly turning the dough. Take some practice to get it right but again, there are many video's on You-Tube that will show you the techniques. Once the dough a nice oval shape with a tight skin, place it in a greased baking pan and cover it with a tea towel. Let it rest until it has risen enough to be poking about 1" above the baking pan. Then bake it at 350 degrees for 60 minutes. (I use a convection oven at 300 degrees for about the same time.)