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1
In a large heatproof mixing bowl, pour boiling water over flax seeds, barley, oat groats, rolled oats, sesame seeds, cornmeal, millet, sunflower seeds, oil and honey.
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2
Set aside to cool and gather the rest of the ingredients.
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3
In a small bowl, add the yeast and 1/4 c lukewarm water.
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4
Whisk together until creamy.
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5
Set aside.
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6
Pour the rest of the water into the large mixing bowl.
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7
Add oat bran, wheat germ, the flours and the salt.
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8
Stir with wooden spoon til dry ingredients are roughly incorporated into the water.
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9
Doublecheck that the dough is no warmer than baby bottle temperature, then add the yeast mixture to the large bowl.
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10
Stir just enough to mix it together.
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11
Cover and leave for about 20 minutes.
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12
After 20 minutes has passed, scatter a dusting of flour on your board for kneading the dough.
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13
Turn the dough out onto the board.
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14
This is quite a stiff dough.
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15
Wash and dry your mixing bowl.
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16
This prepares the rising bowl AND gets your hands clean.
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17
Knead the dough for 10 to 15 minutes .
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18
As you knead, add as little flour as you dare to stop the dough from sticking.
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19
Keep scraping any dough that is on the board so the board is always clear.
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20
Because this dough is stiff and may be difficult to knead, pick it up and throw it down on the board.
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21
Squeeze, push back into a ball and throw it down again.
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22
Continue until the dough surrounding the seeds is smooth and silky.
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23
Put the dough in the clean mixing bowl.
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24
Cover and allow to rise in a no-draught place for 1 to 1 1/2 hours.
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25
When the dough has doubled, you can either gently push it down and allow it to rise again, or you can shape the dough.
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26
A good way to tell if the dough has doubled is to wet your finger and poke a hole in the top of the dough.
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27
If the hole fills up, it hasnt risen enough.
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28
If there is a whoosh of air and the dough deflates a little, it has risen too much.
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29
If the hole stays in exactly the same configuration and the dough remains otherwise intact, it is ju-u-st right.
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30
Shaping: To shape the bread, turn the dough out onto the lightly floured board.
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31
Divide it in two and shape each portion into a rectangle.
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32
Fold like and envelope and roll like jelly roll to make two loaves.
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33
Put them well apart, seam side down onto a parchment covered peel (you can also use parchment covered loaf tins).
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34
Cover with a damp tea towel (or plastic wrap) and let rise again to almost double (30 to 45 minutes).
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35
To test, flour your finger and press gently on the edge - it should very slowly spring back.
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36
For comparison, try pressing early on to see how it quickly springs back when the dough has not risen enough.
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37
Baking: Twenty minutes before you are going to bake, put the stone on the middle rack and turn oven to 450F
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38
Just before putting the bread in the oven, slash the top of each loaf with a serrated knife.
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39
Spray the tops of the loaves liberally with water.
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40
Slide the bread onto the stone.
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41
Immediately turn the oven down to 400F Bake the bread for about 30 until it is around 210F inside (or hollow sounding on the bottom).
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42
You will probably have to turn the bread around once to account for uneven heat in the oven.
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43
Remove bread from oven and allow to cool on a well ventilated rack.
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44
Wait til the bread is cool before cutting it.
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45
It is still continuing to bake inside.
