I typed it up for Zombie Girl so figured I'd post it too:
Here's the bread recipe:
2/3 c water
1/1.25 c starter
1/1.5 T Kosher salt
1/1.5 c whole-wheat flour
5/~7 c unbleached flour
For savory bread:
1T/1.5 T dill seed
.25/.4 c chopped fresh dill
1/1.5T whole grain mustard
1 small/1 medium onion, grated
.75/1 c brown sugar
.75/1 c chopped dried fruit
.75/1 c chopped nuts
.5/1 T spice of your choice
(We used dried figs, walnuts and nutmeg, though less than a tablespoon)
Mix water and starter (if making savory also mix in dills and mustard). Stir in whole-wheat flour (if making savory, also stir in onion). Stir in 1 cup flour. Stir in salt (delayed so it doesn't kill the yeast in the starter). Add remaining flour 1 cup at a time to form a shaggy, moist batter which just begins to clean the bowl (pull away bringing all surrounding dough with it). (If making savory, stir in ingredients while still quite shaggy).
Cover and allow to sit overnight in a cool place (refrigerator is ok).
In morning, tip out dough onto floured surface using a spoon dipped in flour. "Knead" lightly 5 to 6 times. Form into shape of pan. Line a similarly shaped proofing pan with 2 pieces of "cross-wise" parchment (crossed to make lifting dough out easier) sprayed with oil. Scoop dough and place inside.
Cover and allow to rest in a warm place approximately 4 hours.
0.5 hours preheat oven and pan that you'll bake bread in to 500F.
Remove pan from oven, score the top of the dough and transfer, parchment and all, into preheated pan. Cover and return to oven. Lower temperature to 425. Bake covered, 0.5 hours. Remove lid, continue to bake for 35 - 50 minutes or until internal temperature is 208 - 210F. If browning too quickly, cover loosely with foil.
Allow to stand 5 minutes in vessel. Remove and allow to cool on a wire rack for 1 hour (if you can manage) before slicing.