Unbleached flour - 1⅔cups, and 1½ cups
2½ teaspoons active dry yeast
1½ cups boiling water
3 cups seven-grain cereal
3¼ cups whole wheat flour
2 tablespoons honey
1⅔ table kosher salt
1.In a medium bowl, combine 1⅔ cups of the unbleached flour with ½ cup of warm water and ¼ teaspoon of the yeast and stir until a shaggy dough forms. Cover with plastic wrap and let stand overnight at room temperature.
2.In a large bowl, pour the boiling water over the cereal; stir until moistened. Let stand at room temperature until cool.
3.In a large bowl, combine the remaining 2 ¼ teaspoons of yeast with ¼ cup of lukewarm water and let stand until the yeast is dissolved, about 5 minutes.
4.Add the overnight starter to the bowl along with the remaining 1½ cups unbleached flour, the whole wheat flour, honey and salt.
5.Add 2¼ cups of lukewarm water and stir until a soft, sticky dough forms.
6.Turn the dough out onto an un-floured work surface and, alternating between using a dough scraper and your hands, knead, pull and stretch the sticky dough until smooth, about 5 minutes. Do not add more flour. Return the dough to the bowl and let rest for 15 minutes.
7.Knead the dough 4 times in the bowl - let rest for 15 minutes. Knead the dough 4 more times - let rest for 15 minutes longer. Turn the dough out onto an un-floured work surface. Knead in the cooled cereal until evenly incorporated and dough is firm and relatively smooth, about 5 minutes.
8.Form the dough into a large ball and return it to the bowl. Cover with a clean dishtowel and let rise until doubled in bulk, about 1 hour.
9.Punch down the dough and let rest for 30 minutes.
10.Turn the dough out onto a lightly floured work surface. Divide it in half and form each half into a smooth ball. Transfer each ball to a lightly floured baking sheet and cover with an inverted large bowl or a clean dishtowel. Let the dough rise in a warm, draft-free spot until nearly doubled in bulk, about 45 minutes.
11.Meanwhile, preheat your oven to 500o.
12.If you have a bread or pizza stone, set it on the bottom shelf of the oven as the oven starts to preheat. Allow 45 minutes for the stone to heat properly. Slide both loaves onto the stone and bake for 10 minutes. Lower the oven temperature to 425° and bake for another 25 to 35 minutes or until the loaves are deep browned. Transfer the bread to a wire rack and let cool overnight.
13.OR: Place the loaves into two greased and lightly floured loaf pans. Place the loaf pans on the baking sheet and into the oven. Bake for 10 minutes. Lower the oven to 425o and bake for another 25 to 35 minutes or until the loaves are deep browned. Transfer the bread to a wire rack and let cool overnight.