One million grain bread

That's right, one million. 

I am currently cleaning out the kitchen for a move, which means random food for a week. I needed to use my extra 10 grain cereal and found this recipe.  The bread really cant develop gluten because the grains tend to prevent those bonds. So instead I just feebly folded it for a couple minutes (its like glue!) and threw my expectations to the wind. I also didnt want to wait for the oven to preheat so I threw it in my le creuset and into the oven before it was preheated. The crust was not thick and crunchy like other breads I make, but it was great for the bread. The lack of gluten made for a really crumbly soft bread that wouldn't have held up  a thick crust. It was great and stayed soft for days. A very satisfying, rich tasting bread.

Notes:

-I tried it again a couple days of later and didn't use the starter it calls for (again cleaning out that kitchen!!), instead subbing it for 1/3 tsp yeast dissolved in water. It tasted very similar because I let it sit for about 16 hours for the 1st rise. I am converted to the long rise, the flavor of the bread really does seems to develop better. 

-I used a lot more flour than it called for. granted I live next to the ocean and my books warp from the humidity. I also added only whole wheat flour. 

-Tried baking it once on stone, once in le creuset. liked the le creuset better.