Multigrain sourdough bread

Name: Multigrain sourdough bread
Ingredients: 1 kg flour; 150 g mixed grains and seeds; 650 g water, lukewarm; 20 g salt; 2 tbsp honey; 200 g active sourdough starter

Oven: 240 °C240 °C (475 °F)

Ingredients

1 kg flour (The question marks are the author's; the kind of flour isn't given. Strong white bread flour, perhaps with some wholemeal, works.)2¼ lb flour (The question marks are the author's; the kind of flour isn't given. Strong white bread flour, perhaps with some wholemeal, works.)
150 g mixed grains and seeds5½ oz mixed grains and seeds
650 g water, lukewarm1½ lb water, lukewarm
20 g salt½ oz salt
2 tbsp honey
200 g active sourdough starter7 oz active sourdough starter

Method

Stir the starter and honey into the water. Add the flour and grains and mix. Leave for 30 minutes, then add the salt and knead well.
Cover and leave the dough to rise for 4–5 hours, stretching and folding it a few times during the first 2 hours.
Shape into a round loaf, put it in a floured proving basket (or a bowl lined with a floured tea towel) and leave to prove in the fridge overnight.
Heat the oven to 275°C with a lidded cast-iron pot inside.Heat the oven to 525 °F with a lidded cast-iron pot inside.
Turn the loaf into the hot pot, put the lid on and put it in the oven. Turn the heat straight down to 240°C and bake for 25 minutes.Turn the loaf into the hot pot, put the lid on and put it in the oven. Turn the heat straight down to 475 °F and bake for 25 minutes.
Take the lid off and bake for about 35 minutes more.
Let the bread cool on a wire rack before slicing.

As she wrote it

Fjölkorna súrdeigsbrauð.

1kg. mjöl ??— 150 gr. allsk. korn 650 gr. vatn — 20 gr. salt 2 msk. hunang — 200 gr. súr

275°C lækka strax í 240°C í 25 mín. Taka lokið af og baka í ca. 35 mín.