Seeded Multigrain Sourdough Bread

In a medium bowl, stir together the boiling water, Harvest Grains Blend, and salt. Cover the mixture, and let it sit at room temperature overnight., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. The next day, combine the soaker with the flour and remaining dough ingredients. Mix and knead — by hand, mixer, or bread machine — until you've made a soft dough., Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes., Gently fold the dough over a few times on a lightly greased work surface. Shape it into an 11" log, and place it onto a lightly greased or parchment-lined baking sheet., Cover the loaf and let it rise until it's noticeably puffy, about 60 to 90 minutes., Preheat the oven to 425°F., Slash the top of the loaf several times to allow for expansion, using any pattern you like., Bake the bread for 20 minutes. Reduce the oven temperature to 350°F, and bake for 8 to 12 minutes longer, until the bread is golden brown and a digital thermometer inserted into the center registers 190°F., Remove the bread from the oven and place it on a rack to cool. Store bread, well-wrapped, at room temperature for several days; freeze for longer storage.