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1
If using oat groats, bulgar, sprouted wheat or rice, pour into a small pot and cover with 1/2 inch water.
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2
Bring to a boil and cook on low for 15-20 minutes covered until groats are al dente to soft.
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3
Let cool.
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4
Mix yeast, sugar, 1 C warm water, seeds (if using) & 7 grain cereal.
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5
Let proof for 10 min until creamy.
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6
Combine all ingredients & mix well.
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7
Depending on your flour and environment you may have to add up to 1 additional C of warm water.
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8
If need to add water, add in 1/4 C increments.
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9
Knead for ~10 minute Place into lg oiled bowl, cover and let rise until doubled ~1hr.
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10
(If making as no knead bread, add additional 1 C water and mix until all ingredients are combined.
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11
Dough will be very sticky).
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12
Punch down, let rest 5 min and shape into loaves.
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13
Let rise again and preheat oven to 500F (You want the oven to have been heated for at least 30 minutes before you bake).
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14
Place in oven, scoring w/sharp knife.
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15
Pour hot water into steam pan and spray walls at 30 sec intervals 3 times (optional, allows bread to rise slightly more).
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16
Lower oven to 450 and bake 10 minute rotate if necessary and continue baking for another 10-20 minute.
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17
For a shiny, professional looking crust, brush tops w/egg yolk or white 5 min before taking out of oven.
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18
Let cool 45 minutes.
