Mega-Multigrain Bread

Ingredients

• 1 cup whey, or water
• 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 red quinoa
• 1/4 cup coarse corn grits, polenta
• 2 cups bread flour, divided
• 1/2 cup white whole wheat flour
• 1/4 cup sesame seeds
• 2 teaspoons salt
• 1/2 cup pumpkin seeds
• 1 1/2 tablespoons olive oil

Directions

1. Combine the whey, sugar, yeast, oats, rye flakes and malted wheat flakes in the bowl of a stand mixer, then leave the mixture to sit while you handle the grains.
2. Put the quinoa and grits in a pan with enough water to cover them by a few inches. Cook until the grits are completely tender and the quinoa has softened; a little bite in the quinoa is fine, as long as it is easy to chew. Take the pan off the heat, then pour the mixture through a fine-mesh strainer to get rid of most of the water. Set it aside until it cools.
3. Add 1 cup of the bread flour to the stand mixer bowl. Using the dough hook, knead the mixture while the quinoa and grits cool.
4. Once the quinoa and grits are at room temperature, add them to the stand mixer bowl with the remaining cup of bread flour and all of the other ingredients. Knead until the dough gathers into a ball and pulls away from the bowl. If it just will not come together, work in more flour as needed. The dough should still feel sticky and somewhat wet.
5. Pour a little olive oil into a clean bowl, then transfer the dough to it. Add more oil if needed so the outside of the dough is coated. Cover the bowl with plastic wrap and place it in the refrigerator.
6. After 2 hours, press down the dough, shape it back into a ball, return it to the bowl, cover it again with plastic wrap, and place it back in the refrigerator overnight.
7. The next day, take the dough out of the refrigerator and leave it on the counter to lose some of its chill, about an hour or so. It should still feel cool, but not cold.
8. Preheat the oven to 350 degrees.
9. Turn the dough out onto a floured surface, knead it briefly, and shape it however you like. Set it on a baking sheet dusted with cornmeal, cover with plastic wrap, and let it rise until doubled, about 45 minutes to an hour.
10. Cut slashes in the loaf however you prefer, then bake at 350 degrees for 50 minutes to an hour, until the crust is well browned.