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To make the soaker: In a medium bowl, stir together the boiling water, Harvest Grains Blend, and salt. Cover the mixture, and let it sit at room temperature overnight.
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To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. The next day, combine the soaker with the flour and remaining dough ingredients. Mix and knead — by hand, mixer, or bread machine — until the dough has smoothed out and is pulling away from the sides of the bowl, about 8 minutes if using a stand mixer or 10 to 12 minutes if kneading by hand.
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Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 1 to 1 1/2 hours.
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Gently fold the dough over a few times on a lightly greased work surface. Shape it into an 11" log, and place it onto a lightly greased or parchment-lined baking sheet.
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Cover the loaf and let it rise until it's noticeably puffy, about 1 to 1 1/2 hours. Toward the end of the rise, preheat the oven to 425°F with one rack in the center and another in the bottom third of the oven with an empty cast iron skillet or a cake pan filled with lava rocks on the rack below.
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When the loaf has risen, slash the top several times to allow for expansion, using any pattern you like. Place the loaf on the center rack of the oven, and carefully pour about 1 cup (roughly 227g) warm water into the skillet. Be sure to wear good oven mitts, as steam will billow out from the cast iron pan and envelop the bread.
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Bake the bread for 20 minutes. Reduce the oven temperature to 350°F, and bake for 8 to 12 minutes longer, until the bread is golden brown and a digital thermometer inserted into the center registers 190°F.
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Remove the bread from the oven and place it on a rack to cool before slicing.
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Storage information: Store bread, well-wrapped, at room temperature for several days; freeze for longer storage.
