Combine chia, linseed and quinoa in a small bowl. Add 1/2 cup of the water and mix well; set aside for 20 minutes
Assemble The Bakery Chef™ Hub stand mixer using the dough hook attachment. Add salt, flours, sugar, yeast, oil, remaining 1 cup water and soaked seeds into mixer bowl. Slowly turn mixer to KNEAD/FOLD setting and mix for about 5 minutes. If necessary turn mixer off and scrape sides to lift any flour
Turn dough out onto a lightly floured surface and knead to combine. Place dough ball into a lightly oiled bowl, cover and rest in a warm draught free place for 30-40 minutes or until dough has doubled in size. Turn dough out on bench surface and knock back (punch) the dough to remove excess air, using hands gently push the dough to make a rough rectangle, about 30cm x 20cm
Bring one long edge of the dough into the centre then bring the other long edge in. Pinch seam together to seal. Brush with a little water and sprinkle generously with extra quinoa. Flip dough over so the seam is down and repeat with water and quinoa. Cover with a clean towel and allow to rise again for about 30 minutes until doubled in size
Preheat oven to 190°C fan forced
Once doubled in size, cut three shallow slits with a sharp knife on the top of the loaf
Bake in oven for 30-35 minutes or until golden brown and hollow when tapped on top. Transfer to a wire rack to cool completely. Place in oven for 10 minutes again if serving hot
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