I made a recipe for whole-wheat quinoa bread. The recipe said to grind quinoa into a flour, then use it in place of some of the flour. My food processor wouldn't grind the quinoa into a flour, and now I think I should have just bought quinoa flour at the store. I already made the dough, and it is behaving well (rising, etc). Will this bread be disgusting, or will the quinoa soften a little when baked? Should I throw the dough out now?
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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