Start by milling the grains. While the grains are milling, boil your water. To your mixer bowl add the water (not boiled water), egg (if using), oil, honey, vitamin C (if using), and sunflower lecithin (if using) to the bowl.

Once the grains are milled, put 17g of the fresh milled flour in a bowl. Pour 34g of boiling water over the flour. Mix immediately into a thick paste being sure to incorporate all of the flour. This paste is your yudane. Add the yudane paste and the rest of the freshly milled flour to the mixer bowl with the wet ingredients. Using the dough hook attachment, mix on low speed until all ingredients are just incorporated. This should take about 2-3 minutes. Allow the dough to rest for 20 minutes. Cover the bowl with a lid or a damp cloth to prevent the dough from drying out. This rest period helps hydrate the flour and improves the dough's texture.

After resting, add the salt and yeast to the dough. Knead until the dough is well combined and starts to pull away from the sides of the bowl. This could take anywhere from 3-15 minutes depending on your mixer. Knead the dough until it reaches the windowpane stage. This means that when you stretch a small piece of dough, it should form a thin, translucent membrane without tearing. This indicates proper gluten development.

Once the dough is kneaded, transfer it to a lightly oiled bowl. The dough will feel loose and stretchy, thats normal. Cover with a damp cloth or plastic wrap and let it rise until it has doubled in size. This will take about 20-40 minutes, depending on the room temperature. After the dough has doubled in size, gently deflate it with an oiled hand and shape it into a loaf. Place the shaped dough into a greased loaf pan.

Remove the bread from the oven then transfer it to a wire rack to cool completely before slicing.

Enjoy your homemade Ancient Grain Multigrain Bread!