I can never seem to follow a recipe… But here is an alteration on a Zingerman’s recipe I have.
3 cups of 7 grain mix (pick your favorites) soaked in 2 cups of boiling water. Let cool in bowl on side.
1 cup room temperature water with 10oz of sourdough starter, mix with about 1/4c honey and put aside.
Weigh out 1.4lbs of flour… I used about 8oz AP flour, 8oz while wheat, and split the rest between quinoa and teff. The original calls for .82lb ap, .36lb ww, .08lb brown rice and .08lb buckwheat.
Fold again, rest an hour. Folks a third time, rest for third hour. At the end of the third hour, divide and shape the loaves as you’d like. I went for an oblong loaf. Sit for another 2-3 hours on cornmeal if you have it.
An hour before baking, set oven to 450. Right before baking, score loaves on the diagonal (or a cross if round) and slide into oven on pizza stone. If you can, add a pan with a little boiling water into the oven right before you close it – the stream will help your bread spring!
Bake for 30-40 minutes, checking for color and hollow sound when tapped!
Remove from oven, let cool, and enjoy with your favorite oil, jam, or honey!
Makes 2 large or 3/4 med/small loaves.