Instructions: Place the quinoa and 2 1/2 cups water in a saucepan and bring to a boil. Lower the heat to a simmer and cook for 20 to 25 minutes, or until the quinoa expands and becomes fluffy. Drain the quinoa and place in a mixing bowl; there should be about 2 cups of cooked quinoa. Set aside.

Combine 1 cup water, the milk, and oil in the bowl of a heavy-duty electric mixer or in a large mixing bowl. Sprinkle the yeast over the mixture, stir in, and let sit for 2 minutes.

Add the cooked quinoa and dry ingredients. Mix with the dough hook (or knead by hand) for 8 to 10 minutes, or until the dough appears silky and resilient.

Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place for 1 1/2 hours, or until approximately doubled in volume.

Punch the dough down, recover with wrap, and let rise again in a warm place for 30 minutes.

Place a baking stone on the middle rack in the oven and preheat to 400 F. Place the dough on a lightly floured work surface and cut into 2 equal pieces.

Grease two loaf pans or generously dust a baking sheet with whole wheat flour. Shape the dough into oblong loaves or divide it into 14 to 16 rolls. Place the loaves in the prepared loaf pans (or place the rolls on the baking sheet), cover with lightly oiled plastic wrap, and let rise again in a warm place for 30 minutes.

Uncover the loaves (or rolls) and, using a spray bottle, spritz them with water and lightly dust with rye flour. Make 2 or 3 diagonal slashes in the tops of the loaves with a serrated knife to allow the dough to expand in the hot oven.

Using the spray bottle, spritz the oven walls with water. Work quickly so the oven does not lose heat. Set the loaf pans or baking sheet on the hot stone.

Bake for 35 to 40 minutes (20 to 25 minutes for rolls). The bread is done when the crust is crisp and dark brown and the loaves sound hollow when tapped on the bottom. Let the bread cool in the pans or on the baking sheet for 10 minutes.

Transfer the loaves (or rolls) to a rack and cool before cutting.

Makes 2 loaves or 14 to 16 rolls.

Posters note: In the book, the following directions are given for making in the bread machine but since the quinoa, when cooked, amounts to 2 cups, I cannot see how all the ingredients would fit in a normal sized bread machine.

Bread Machine Instructions: Combine the ingredients, except the fresh sage, in the bread pan in the order specified by the manufacturers instructions.

Process on the sweet or raisin setting. Add the fresh sage at the beeps.

NOTES : This bread is named after the Red Sage, the Washington, DC, sister restaurant of Coyote Cafe. Red sage really does exist, although it is relatively rare and not easily available to the home cook. Its bright red flowers look like a miniature version of an Indian paintbrush.

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