Step 1

Put the three flours into the bowl of a stand mixer, then add the salt and yeast on opposite sides of the bowl and stir in each with your finger.  Keeping the salt away from the yeast is the goal.

Step 2

Mix in the cooked quinoa, oats, and flax seeds on low speed with the paddle attachment, then pour in the melted butter, molasses, and half of the water and mix until a dry dough forms.

Step 3

Keep the mixer running on low and gradually trickle in enough water to create a somewhat sticky dough.  Depending upon the brands of flour and the humidity, you may not need all the water, or you may need more.

Step 4

Switch attachments to the dough hook and knead for 4 minutes on medium low, or until the dough passes the windowpane test.  This means that a lump of dough can be stretched until it's translucent without tearing.

Step 5

Form the dough into a ball, lightly coat it in bread flour, and cover tightly with plastic wrap.  Leave it to prove in a warm place until it's at least doubled in size, about 1 to 1 1/2 hours.

Step 6

Line two 9x6-inch metal loaf pans with parchment paper, leaving a slight overhang of paper to make it easy to remove the loaves later.

Step 7

Turn out the dough onto a lightly floured surface and shape the dough into a rough rectangle about the width of the long side of the loaf pan you will be using. Roll the dough up into a very tight log and pinch the seam to seal.

Step 8

Lightly spritz the top of the loaves with water or brush with a wet pastry brush.  Spread the rolled oats onto the work surface and roll the wet part of the loaves over the oats to coat.

Step 9

Place the loaves oat-side up in the pan, cover with plastic wrap, and let them prove until the dough has risen above the tin and springs back when pressed lightly with a fingertip, about 30-45 minutes.

Step 10

About 10 to 15 minutes before the loaf is fully risen, preheat the oven to 400 F.

Step 11

Remove the plastic wrap and bake at 400 F for 25 minutes.  If the loaves start to get too dark on top, cover them with foil.  They are done baking when they have an internal temperature of 190 F.

Step 12

Use the parchment to lift the loaves out of their tins, then place them on a wire rack and let them cool completely before serving, about 1 hour.

Step 13

Cut in thick slices and serve with butter.