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["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."]
