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1
For the sponge, dissolve yeast in 1/2 cup tepid water in a small bowl or measuring cup.
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2
The water should be approximately 100 degrees F, and feel comfortable to your inner wrist (like baby's bath water for all you moms out there).
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3
You may add a teaspoon of flour or honey to the proofing water at this time to act for food for the yeast, but it will proof without it also.
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4
Cover the yeast and water mixture and let it sit until foamy (10-15 minutes usually does it for me).
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5
Once the yeast is proofed, pour the mixture into a large mixing bowl and add the additional two cups of water and two cups flour.
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6
Mix well, the mixture should resemble thick pancake batter.
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7
Cover and let sit at least two hours until mixture is doubled in volume or up to overnight.
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8
When the sponge is ready, stir it down using approximately 100 strokes.
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9
Add the salt and stir.
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10
Then add the milled flax seed, the cracked wheat, the oat bran and the oats stirring after each addition.
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11
Add the flour one cup at a time until you've got a stiff dough.
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12
Turn the dough out on a floured surface and knead 10 minutes, reflouring surface until dough no longer feels sticky.
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13
You may use a mixer with a dough hook or a food processor for this step, but you should always knead a few turns by hand so you have a feel for the dough.
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14
It should be spongy, and heavy, and feel kind of like Play-Doh.
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15
Form dough into a ball and place it into a clean, oiled ceramic or glass bowl.
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16
Turn the dough over in the bowl so that all surfaces are oiled.
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17
Cover with a clean, damp towel and let rise until double in volume, 1 1/2 - 2 hours.
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18
Punch dough down, cover and let it rise until double again.
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19
Punch down dough again, remove it to a work surface, cover it with a damp towel and let it rest for 10 minutes.
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20
After dough has rested, divide and shape into two round loaves, or as desired.
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21
My family particularly likes baguette shaped breads.
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22
Place loaves on baking sheets dusted with cornmeal and let rise until double, 45 minutes to 1 1/2 hours.
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23
During this last rise, preheat oven to 350F.
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24
Bake at 350 F for 25-40 minutes depending on shape.
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25
You may brush water or egg white on the surface of the dough right before putting it in the oven to make the crust chewier and darker if desired.
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26
Remove bread from oven after checking for doneness.
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27
Bread will sound hollow when thumped on the bottom of the loaf when it's done.
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28
Cool on racks for 1 hour.
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29
Store cooled bread in plastic or paper bags.
