1/4 cup rye flour
1/2 cup whole wheat flour
2 1/2 cups bread flour
1 1/2 tsp. salt
3 1/2 tsp. quinoa
2 Tbs. amaranth
1/2 Tbs. poppy seeds

1 1/2 cups water
1/4 cup sourdough starter
2 Tbs. yogurt

Combine the flours and salt

Mix the starter into the water until mostly dissolved

Mix the water/starter solution into the dry ingredients

Mix in the seeds

Cover bowl with plastic at let sit at room temperature for 18 hours

After 18 hours turn dough onto well floured surface and gently flatten enough to fold dough back onto itself a couple times to form a roundish blob.

Note: This folding stage can be accomplished within the bowl, speeding up the process even further and leaving less of a cleanup.

Cover blob with plastic and let rest 15 minutes. During this rest period, coat a proofing basket or towel lined bowl with bran flakes. Gently and quickly shape blob into an approximate ball and place in proofing basket or bowl.Cover with a towel and let rise for 1-2 hours depending on room temperature.As gently as possible, flip the dough into a Dutch oven or ceramic (e.g. La Cloche) baker preheated to 500F degrees and bake covered for 30 minutes. Remove cover and bake an additional 15 minutes at 450 degrees. Allow bread to cool completely before slicing and eating.

Warning: this most difficult step requires superhuman discipline and restraint :)