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1
Mix dough:
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2
Grind rice in a blender or coffee mill (a food processor wont work) until mostly powdery but with some fine bits remaining.
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3
Transfer to a 6-quart (or larger) bowl.
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4
Thoroughly stir in 2 1/2 cups whole-wheat flour, 2 cups bread flour, oats, wheat germ, 2 tablespoons each pepitas (or sunflower seeds), flaxseeds, poppy seeds and sesame seeds, the salt and yeast.
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5
Thoroughly whisk 2 1/2 cups ice water and honey in a medium bowl.
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6
Vigorously stir the wet ingredients into the dry ingredients, scraping down the sides and mixing just until the dough is thoroughly blended.
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7
The dough should be moist and somewhat sticky, but fairly stiff.
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8
(The seeds will absorb moisture, stiffening the dough as it stands.)
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If the mixture is too dry, stir in just enough additional ice water to facilitate mixing, but dont overmoisten.
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10
If the dough is too wet, stir in just enough bread flour to stiffen slightly.
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Lightly coat the top with oil.
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12
Cover the bowl with plastic wrap.
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13
First rise:
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14
Let the dough rise at room temperature (about 70F) for 12 to 18 hours; if convenient, stir once partway through the rise.
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15
For convenience (and improved flavor), you may refrigerate the dough for 3 to 12 hours before starting the first rise.
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16
Second rise:
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17
Generously coat a 4- to 6-quart Dutch oven (or similar ovenproof pot) with oil.
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18
Coat the bottom and sides with 2 tablespoons whole-wheat flour.
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19
Vigorously stir the dough to deflate it.
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20
If it is soft, stir in just enough flour to yield a firm but moist dough (it should be fairly hard to stir).
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21
Transfer the dough to the pot.
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22
Sprinkle the remaining 1 tablespoon whole-wheat flour over the dough; pat and smooth it in.
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23
Firmly tuck the sides underneath all the way around to form a round ball of dough; dust with more flour as needed.
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24
Brush the loaf with egg substitute (or egg white) and sprinkle the remaining 2 tablespoons pepitas (or sunflower seeds) and 1 tablespoon each flaxseeds, poppy seeds and sesame seeds over the top (it will be heavily coated).
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25
Using well-oiled kitchen shears or a serrated knife, cut two 1/2-inch-deep concentric circles in the top of the loaf, one about 2 1/2 inches out from the center, the other 2 1/2 inches out.
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26
Put the lid on the pot or tightly cover with foil.
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27
Let rise at warm room temperature until the dough is double the deflated size, 1 1/4 to 1 1/4 hours.
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28
(For an accelerated rise, see Tip.)
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29
20 minutes before baking:
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30
Position a rack in lower third of oven; preheat to 475F.
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31
Bake, cool, slice:
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32
Reduce oven temperature to 450.
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33
Lightly spritz or sprinkle the loaf with water.
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34
Bake, covered, on the lower rack until the top is lightly browned, 50 to 60 minutes.
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35
Uncover and bake until a skewer inserted in the center comes out with just a few crumbs on the tip (or until an instant-read thermometer registers 204-206), 15 to 25 minutes longer.
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36
Cool in the pot on a wire rack for 10 to 15 minutes.
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37
Turn the loaf out on the rack and let cool to at least warm before slicing.
