The nice fellow at the store offered to grind the grains for me, but when I got around to using them, I decided they were still a little coarser than I wanted, so I finished grinding them in my spice grinder. Probably not the best method if I was going to use a lot, but I was experimenting with small amounts, so the spice grinder worked just fine.
1/4 cup Greek-style yogurt
When the loaf has fully risen (if you poke the side of the dough gently with a fingertip, the indent will stay rather than bouncing back), slash the top of the loaf as desired and bake at 350 degrees for 35-45 minutes, until nicely browned and the loaf sound hollow when tapped.
Remove the loaf from the pan and cool completely on a rack before slicing.
This recipe also appeared on Serious Eats and has been submitted to Yeastspotting.