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I've been wanting to try milling some dried corn into flour for some time and finally found some on Amazon a little while ago.  For this bake I used around 17% fresh corn flour so it didn't really add much purple color as I had hoped, but it smelled amazing after milling and did add a nice subtle corn flavor to the bake.

I had some leftover rice so I added some into the mix along with some ricotta cheese to make a nice soft and flavorful dough.  This one smelled like you could eat it before even baking it!

Above you can see the milled four with its slight purple tinge.

Here are the Zip files for the above BreadStorm files.

The bread came out great. The crumb was nice and open and moist and tasted fantastic.  This one is a keeper for sure and worth trying.  The nutty flavor of the spelt was really complimented with the corn flour and made for one tasty bread.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, Ricotta Cheese, olive oil, rice and salt and mix on low for 4 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

When I began making bread a few years ago it was with a determination to bake nutritious and wholesome bread. What I did not fully understand or appreciate is the broad scope and variety, the many variables affecting the process, the simple and complex beauty of a well baked loaf of bread. And when I think of the countless varations of bread baked over thousands of years it is humbling to realize that each loaf I bake has very likely been baked before by someone else at another time. This was eloquently expressed in a blog comment by Andy (Syd-a) some years ago on TFL:

"I suppose the beauty in bread baking is often not the novelty but in the reproduction in as much a beautiful or faithful way to the old recipes and to add your own personal style to it.  I did nothing new with my baking today, but have made some ok bread...but nothing that hasn't been done by greater bakers previously." 

http://www.thefreshloaf.com/node/34207/bread-according-ezekiel-49#comment-262728 

So, for today's bake, I too did nothing new but have made some ok bread... nothing that hasn't been done by greater bakers previously!

Turns out my idea for today's multigrain, multiseed sourdough bread has been done before by a bakery called Food for Life; they bake Ezekial Bread  (versions of this previously baked/posted by others on TFL; I baked a loaf a few weeks ago to see what it was like; it was ok) and a multigrain Genesis Bread - my bread today is a similar combination of sprouted and fresh milled grains, much the same ingredients but a different approach, as Andy says,  "....reproduction in as much a beautiful or faithful way to the old recipes and to add your own personal style to it"

I mixed and autolysed fresh milled, whole grain, organic rye, spelt, Marquis flour with organic white flour; then added sea salt and a young levain to start the bulk fermentation. After the first hour I added a porridge of cooked ground chia, millet, amaranth, quinoa, hemp, flax, sesame, cashews, almonds, basmati rice, steel cut oats, yellow corn, yellow peas, a soaker of coarse cracked pumpkin seeds, sunflower seeds, buckwheat and some mashed sprouted barley, oats, khorasan.  I estimate the FDH at 80%.  I cold proofed the loaves overnight and baked directly out of the fridge in pre-heated Creusets; covered 500 F for 25 minutes, 450 F for 10 minutes and uncovered 450 F for 20 minutes to finish.  I like this bread - it is on my short, short list at the top.