Make sure you have an active starter. If you don't already have an existing starter, use my potato flake starter recipe or have a friend share with you. Feed 1 cup of the starter with 1 cup water, 3/4 cup of sugar, 3 heaping tablespoons of dehydrated potato flakes.

In the bowl of the stand mixer combine the wheat germ, flax seeds, ground flax, oats, sunflower seeds, quinoa, and vital wheat gluten.

Pour 1 cup of boiling water over the mixture and stir to combine.

Let the mixture sit for about 10-15 minutes until it cools to 100°F. It will thicken as it absorbs the water.

Once the multigrain mixture has cooled to 100°F, add the whole wheat flour, all-purpose flour, salt, olive oil, honey, potato flake starter, and  instant potato flakes in the bowl of a stand mixer fitted with the dough hook,

Mix on speed 2 for 3 minutes to combine the ingredients.

Increase the mixer speed to speed 4-6 and knead for 7-10 minutes, or until dough pulls from the side.

The dough will appear sticky at first, but as the gluten develops, it should start pulling away from the sides of the bowl.

If needed, stop the mixer once or twice to scrape down the sides and ensure all ingredients are fully incorporated.

The dough should be tacky to the touch but not overly sticky. If it sticks excessively, lightly oil your hands when handling it.

Lightly oil a large bowl and place the dough inside the greased bowl.

Cover the bowl with plastic wrap or beeswax wrap to prevent the top of the dough from drying out.

Let the dough rise in a warm, draft-free area until doubled in size. This will take approximately 6-8 hours, depending on room temperature and starter activity.

You shouldn't need a floured surface, but if you are having trouble with it sticking too much, use just a little flour to prevent it sticking. Gently deflate the dough by pressing it flat into a rectangle about the width of the pan.  Attempt to remove as many air bubbles as possible. Begin by rolling up the dough sealing it each time you roll it in by pressing  with the base of your palm into the dough. Shape it into one large loaf (for a large Pullman pan) or divide dough for two smaller loaves (for smaller Pullman pans).

If desired, roll the top of the dough in oats or seeds for added texture before the second rise.

Place the shaped dough into the greased Pullman pan(s).

Cover loosely with plastic wrap and allow the dough to rise until it doubles in size or just rises above the rim of the pan. This may take 3-10 hours, depending on the temperature.

Once the dough has doubled, preheat the oven to 350°F (175°C).

Bake for 35 minutes. (Cooking time could take longer, depending on your oven)

About halfway through baking, when the top is golden brown, tent the loaf with aluminum foil to prevent over-browning.

The bread is done when the internal temperature reaches 200°F (use an instant-read thermometer to check).

Remove the bread from the oven and let it cool in the pan for 5-10 minutes.

Transfer to a wire rack to let the bread cool completely before slicing.

Store in an airtight container or bread bag at room temperature for up to 3-4 days, or freeze for longer storage.