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Notes

1. Make sure you use “Instant” yeast

2. Use a large (6 quart) Dutch oven or heavy covered pot

3. If you don’t have 12 to 18 hours to let the dough rise, just add 1 teaspoon red
wine vinegar to the water and that will give you a good rise with a 6 to 11 hour

window of time.

4. You may substitute any combination of grains for the oats/flax/ quinoa mixture in
this recipe (up to 1 cup total.) Some ideas include millet, sunflower seeds, barley

or pumpkin seeds. You can also try making a breakfast bread by adding a cup of
dried fruit like raisins or chopped dried apricots, upping the sugar to 2 table‐
spoons and adding 1/2 teaspoon each of spices like cinnamon and ginger.

Lisa Behymer and grandmother, Virginia