Mega Multigrain Bread

This loaf will not stand very tall if made free-form, due to the high proportion of "alternative ingredients." If you want a tall loaf for sandwiches, bake it in a loaf pan. You can use either red or white quinoa. Adapted from a recipe by Donna Currie at Serious Eats. http://bit.ly/99Roid

• Ready In: 13 hrs
• Serves: 12

Ingredients

• 1  cup  room-temperature water (or whey, if you have it)
• 2  tablespoons demerara sugar
• 2 1⁄2 teaspoons  yeast
• 1⁄2 cup quick-cooking oats
• 1⁄4 cup  rye flakes
• 1⁄2 cup  malted  wheat flakes
• 1⁄4 cup  raw quinoa
• 1⁄4 cup  coarse cornmeal (polenta)
• 2  cups bread flour, divided
• 1⁄2 cup white whole wheat flour
• 1⁄4 cup sesame seeds
• 2  teaspoons table salt
• 1⁄2 cup  pumpkin seeds
• 1 1⁄2 tablespoons olive oil

Directions

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. Add water to cover by 2". Cook over medium heat until quinoa is tender but not soft. Pour into fine-mesh strainer to drain and cool.
3. Meanwhile, add 1 c bread flour to mixer bowl and knead with dough hook about 5 minutes.
4. 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. Knead with dough hook until it forms a ball and cleans off the sides of the bowl, 5-7 minutes. If it doesn't clean up or form a ball, add more flour. It will still be wet and sticky.
5. Pour remaining 1/2 tbsp olive oil in a bowl. Form dough into a loose ball, and place in bowl; turn dough to coat all sides with oil. Cover bowl with plastic wrap and place in refrigerator for 2 hours.
6. Remove plastic, punch dough down and turn over on itself several times (i.e. perform 8 kneading turns). Recover with plastic wrap and return to the refrigerator overnight.
7. The next day, remove the bowl from the refrigerator and let stand at room temperature for 1 hour. Meanwhile, preheat oven (ideally, with a pizza stone) to 350°F Place a broiler tray or cast iron skillet on the lowest level (or floor) of your oven.
8. Knead the dough briefly and form into desired shape (boule, batard, baguette, couronne). 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.
9. Slash loaf with a sharp blade. Slide bread onto pizza stone or place cookie sheet in oven. Pour 1 c hot water into broiler pan or skillet and quickly close oven door. Bake 50-60 minutes, until an instant read thermometer inserted into bottom of loaf reads 202-205°F and bread is brown and crisp.