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1
If not using Red River Cereal, prepare Grain/Seed Blend: 1 part brown flax; 1 part golden flax; 4 parts steel cut oats; 4 parts creamy buckwheat cereal. I make a large batch and store it in the freezer.
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2
Put yeast into mixing bowl of stand-mixer. Heat water with honey (I put it in the microwave on high for 1 minute and then stir it up), and add to yeast. Add about 3 cups of the dry ingredients. Add the salt and oil. Mix thoroughly with paddle on medium for about a minute.
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3
Switch to the dough hook. Add the remainder of the dry ingredients. Mix on low until everything more or less coalesces -- not quite to the point of a dough ball. Cover with a dish towel and let stand for 10 minutes.
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4
While waiting for dough to rest, boil about 2 cups of water and place in a shallow pyrex dish on the bottom rack of the oven (turned off).
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5
Knead the dough for ~8 minutes on low, until dough is elasticy and stretchy. Place dough ball in a large oiled bowl and cover with dish towel. Place the bowl in the (turned off) oven with the hot water. Let rise for ~2 hours.
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6
Remove the dough from oven and divide in half. Place the first half on a large sheet of parchment paper on a cutting board. Fold the dough over 3 times (like a wallet) and punch down with knuckles. Then fold it again 3 times the other direction and punch down. Do the same for the second half of the dough. Cover the dough with the dish towel and let stand for 10 minutes.
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7
Take each half of the dough and pinch it under like a jellyfish -- such that you have one totally uniform flat side, and the jellyfish tentacles are underneath. Tentacles down, gently roll and shape the jellyfish/loaf until desired shape is achieved (I tend to go for long and skinny, as it's easier to make the crust crispier). Do the same for the other loaf. Keep in mind that the more you manipulate it, the tougher (and hence harder to shape) the dough will become.
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8
Sprinkle some cornmeal on the parchment paper and roll the underside of each loaf in it. Leave the loaves on the paper on the cutting board, with at least 3 in space between them. Cover with dish towel, and return to the oven to proof for ~40 minutes.
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9
Remove loaves from oven on cutting board. Place a pizza stone in the oven with the dish of water from earlier, and pre-heat the oven to 375 F.
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10
Dissolve about 1 tsp of corn starch in about 2 tbsp of water. Brush the outside of each loaf liberally with the solution. Using a sharp knife, cut a series of slits in each loaf (the short, not long direction) about 1/2 inch deep.
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11
Transfer the loaves on the parchment paper from the cutting board to the pizza stone in the oven. Bake for ~35 minutes (until the centre is at least 195 F).
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12
Enjoy!
