Mega Multigrain Bread

• 1 cup room-temperature water (or whey, if you have it)
• 2 tablespoons demerara sugar
• 2 12 teaspoons yeast
• 12 cup quick-cooking oats
• 14 cup rye flakes
• 12 cup malted wheat flakes
• 14 cup raw quinoa
• 14 cup coarse cornmeal (polenta)
• 2 cups bread flour, divided
• 12 cup white whole wheat flour
• 14 cup sesame seeds
• 2 teaspoons table salt
• 12 cup pumpkin seeds
• 1 12 tablespoons olive oil

1. Combine water (or whey), sugar, yeast, oats, rye flakes and wheat flakes in the work bowl of a stand mixer.
2. Combine quinoa and polenta in a saucepan.
3. Add water to cover by 2".
4. Cook over medium heat until quinoa is tender but not soft.
5. Pour into fine-mesh strainer to drain and cool.
6. Meanwhile, add 1 c bread flour to mixer bowl and knead with dough hook about 5 minutes.
7. 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.
8. Knead with dough hook until it forms a ball and cleans off the sides of the bowl, 5-7 minutes.
9. If it doesn't clean up or form a ball, add more flour.
10. It will still be wet and sticky.
11. Pour remaining 1/2 tbsp olive oil in a bowl.
12. Form dough into a loose ball, and place in bowl; turn dough to coat all sides with oil.
13. Cover bowl with plastic wrap and place in refrigerator for 2 hours.
14. Remove plastic, punch dough down and turn over on itself several times (i.e.
15. perform 8 kneading turns).
16. Recover with plastic wrap and return to the refrigerator overnight.
17. The next day, remove the bowl from the refrigerator and let stand at room temperature for 1 hour.
18. 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.
19. Knead the dough briefly and form into desired shape (boule, batard, baguette, couronne).
20. 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.
21. Slash loaf with a sharp blade.
22. Slide bread onto pizza stone or place cookie sheet in oven.
23. Pour 1 c hot water into broiler pan or skillet and quickly close oven door.
24. Bake 50-60 minutes, until an instant read thermometer inserted into bottom of loaf reads 202-205F and bread is brown and crisp.

water, demerara sugar, yeast, oats, rye flakes, malted wheat flakes, quinoa, coarse cornmeal, bread flour, whole wheat flour, sesame seeds, salt, pumpkin seeds, olive oil

Taken from www.food.com/recipe/mega-multigrain-bread-425224 (may not work)