This is also a very customizable bread. If you don't have one of the grains or seeds I used, substitute something similar. I specified red quinoa because the color is nice in the bread, but white would be fine. Sunflower seeds would be great instead of the pumpkin, but walnuts would work well, too.
Since the amount of water in the cooked grains is going to vary, and since all the other grains are going to absorb varying amounts of liquid depending on brand and source, there's no sense in fussing over exact weights of everything. When it's all assembled, you need to go by feel to adjust the final amount of bread flour.
2 tablespoons demerara sugar
2 1/4 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
Mix whey, sugar, yeast, oats, rye flakes and malted wheat flakes in the bowl of stand mixer, and set aside.
Cook quinoa and grits in water to cover by a few inches, until grits are fully cooked and quinoa has softened; the quinoa can be a little snap to it, but should be chewable.
Add one cup of the bread flour to the mixture in the stand mixer bowl, and knead with dough hook while you're waiting for the quinoa and grits to cool.
When the quinoa and grits have cooled to room temperature, add them to the to the mixture in the stand mixer bowl along the remaining cup of bread flour, and all of the rest of the ingredients. Knead until the mixture comes together in a ball and cleans the sides of the bowl. If it refuses to come together and form a ball, add more flour, as needed. It will still be sticky and a bit wet.
Drizzle olive oil into a clean bowl and move the dough mixture to that bowl. Drizzle more oil as needed, to coat the surface. Cover the bowl with plastic wrap and put it in the refrigerator.
Slash the loaf as desired, and bake at 350 degrees for 50 minutes to an hour, until nicely browned.
This recipe was also posted on Serious Eats.