Stir the quinoa, cornmeal, yeast, and warm water together in a large mixing bowl then set aside for 15 minutes.
Use a large wooden spoon to stir in the oats, whole wheat flour, bread flour, and salt until well combined then continue to stir the batter for about 1 minute.
Brush the olive oil on the inside bottom and sides of an 8x4-inch loaf pan.
Use a spatula scrape the batter into the loaf pan and spread it evenly.
Set aside in a warm place to rise for about 30 minutes.
Preheat the oven to 375°F.
Place the pan in the preheated oven and bake for about 45 minutes, when done the bread will sound hollow when tapped on the bottom.
Take the pan out of the oven then transfer the bread out of the pan onto a cooling rack and allow to cool for about 45 minutes.
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