1/4 cup starter (2 parts wheat, one part rye, one part quinoa)
1 cup whole wheat
Enough water to make a wet dough or thick batter
Mix together well, refrigerate 24 hours
Add 3 scant cups bread flour, 3tbps gluten, turmeric, seasonings if using, and just enough water to make a dry dough. Knead until a walnut sized portion stretches to make a “pane” about 2 inches by 2 inches.
Refrigerate covered 2-3 days in an oiled bowl.
Split into 2-3 parts. Spread out on an oiled sheet and salt well. Roll up like a carpet and cut the top. Oil and salt the top. Place in a lined loaf pan. Cover and let rise overnight, or until most of the way up the pan.
Cook in a water bath at 375 covered for 30 minutes. Uncover and bake another 10-15.