adapted from Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes
makes 1 large loaf
6.4 oz 5 Grain Cereal
8 oz Bread Flour
6.4 oz Whole Wheat Flour
1.6 oz Rye Flour
14.4 oz Water
.4 oz Salt
1 Tbsp Molasses
1 tsp Active Dry Yeast
In a small bowl, mix the cereal with 8 oz. water and the salt. Cover and let soak for an hour or more.
Mix all the ingredients on first spped for about 3 minutes, then on second speed for another 4 minutes. The dough will probably still be somewhat shaggy. Place the dough in a lightly oiled container and fold once. Cover and ferment at room temperature for an hour, then fold again.
Place the dough in the refrigerator and continue to ferment overnight. (Mine fermented about 18 hours all told, as I made it mid-day, then baked the next morning). Fold two or three times during fermentation until the dough has firmed up and feels smooth.
The next day, remove the dough from the refrigerator, shape as desired, cover, then proof for 1 - 1 1/2 hours.
Bake at 450 degrees and with steam for 10 minutes, then without steam for another 25-30 min. Let cool thoroughly before slicing.