In a large bowl, add 2 Tablespoons warm water, yeast and 1 teaspoon sugar. Mix well and wait to get frothy(8-10 minutes)

Cook the Quinoa in 3/4 cup water, covered on low for 15 minutes or until tender. Or use scant 1 cup cooked quinoa.

Let the quinoa cool a little, then blend cooked quinoa, pear, spices, salt and rest of the sugar.

Add whole wheat flour, bread flour and this puree to the yeast mix and knead for 5-7 minutes. Add more bread flour or water if needed to get a soft dough. The dough might be slightly sticky.

Let dough sit in a well greased container, covered in a warm place until doubled(1.5 hours)

Take dough out and using a little bread flour, shape into a loaf or a jelly roll.

Place loaf or roll with seam side down in a greased or parchment lined regular size bread pan.

Spritz top with water and then with a little oil.

Cover with towel and let sit until doubled. (45 minutes)

Bake at 365 degrees F for 35-40 minutes until golden and a tap on the top sounds hollow.

Cool completely before slicing.