Step 1

Feed your starter (I will usually take 50g of starter from my jar and feed it separately for the recipe, but you can feed the entire jar and take out your 100g later).

Step 2

In a large heavy bowl, mix your 2 flours, grains and milk together until well blended. Cover and set aside.

Step 3

When your starter has doubled, this will mostly likely take a couple hours depending on your temperature and humidity, add the starter and salt to the dough that you blended earlier.

Step 4

Work all of the dough together until uniform. Cover and Let rest 30-40 minutes.

Step 5

In the bowl, stretch your dough out and fold it in half on itself several times until it is very resistant to this (4-5 folds typically).

Step 6

Let rest 30 minutes.

Step 7

Repeat steps 5 and 6 a total of 3 times.

Step 8

Cover your dough and allow it to rise 4-6 hours (or 8-12 hours in the refrigerator.)

Step 9

Turn out your dough onto a lightly floured surface and shape into a rough rectangle, let rest 15-20 minutes.

Step 10

Shape your dough gently into a ball or log by folding the outer edges in towards the center, being careful not to deflate it.

Step 11

Transfer the dough into a greased bread-pan, or proofing basket as desired.

Step 12

Cover with plastic and let rest until it begins to crown out of the pan (I usually put mine into the refrigerator at this point and bake first thing in the morning)

Step 13

Preheat oven to 450 degrees for at least 30 minutes.

Step 14

Bake 40 minutes, or until an instant read thermometer measures 210 degrees F.