Mega Multigrain Bread - water

Method

• Combine water (or whey), sugar, yeast, oats, rye flakes and wheat flakes in the work bowl of a stand mixer.
• Combine quinoa and polenta in a saucepan.
• Add water to cover by 2".
• Cook over medium heat until quinoa is tender but not soft.
• Pour into fine-mesh strainer to drain and cool.
• Meanwhile, add 1 c bread flour to mixer bowl and knead with dough hook about 5 minutes.
• When quinoa and polenta have cooled to room temperature, add to the mixer bowl, along with remaining bread flour, white whole wheat flour, sesame seeds, salt, pumpkin seeds and 1 tbsp olive oil.
• Knead with dough hook until it forms a ball and cleans off the sides of the bowl, 5-7 minutes.
• If it doesn't clean up or form a ball, add more flour.
• It will still be wet and sticky.
• Pour remaining 1/2 tbsp olive oil in a bowl.
• Form dough into a loose ball, and place in bowl; turn dough to coat all sides with oil.
• Cover bowl with plastic wrap and place in refrigerator for 2 hours.
• Remove plastic, punch dough down and turn over on itself several times (i.e.
• perform 8 kneading turns).
• Recover with plastic wrap and return to the refrigerator overnight.
• The next day, remove the bowl from the refrigerator and let stand at room temperature for 1 hour.
• Meanwhile, preheat oven (ideally, with a pizza stone) to 350F Place a broiler tray or cast iron skillet on the lowest level (or floor) of your oven.
• Knead the dough briefly and form into desired shape (boule, batard, baguette, couronne).
• Place on a bread peel (or cookie sheet, if you don't have a pizza stone) covered with cornmeal, cover loosely with plastic and let double in size, 45-60 minutes.
• Slash loaf with a sharp blade.
• Slide bread onto pizza stone or place cookie sheet in oven.
• Pour 1 c hot water into broiler pan or skillet and quickly close oven door.
• Bake 50-60 minutes, until an instant read thermometer inserted into bottom of loaf reads 202-205F and bread is brown and crisp.