PREPARE THE PREFERMENT (the night before baking)

1. In a clean jar large enough for the mixture to double in size, combine the active starter, 60g of water, and the flour mix. Mix until you achieve a well-hydrated paste, adding a few extra grams of water if needed.
2. Cover the jar with a lid, ensuring it’s not airtight. Let it sit overnight.

PREPARE THE DOUGH (in the morning)

1. In a glass bowl, combine the psyllium husk, honey, and 340g of water. Allow it to sit until it forms a jelly-like consistency (about 5-10 minutes).
2. Add the sweet potato puree and preferment to the jelly. Utilize the remaining 20g of water to rinse the preferment jar and add it to the mixture. Stir thoroughly.
3. In a larger bowl, whisk together the sorghum, millet, tapioca flour, and salt.
4. Pour the wet mix over the dry ingredients and mix thoroughly, initially with a wooden spoon and then by hand.
5. Drizzle in the olive oil and integrate it into the dough.
6. Use a silicone or plastic dough scraper to fold the dough from the sides of the bowl to the center, rotating and repeating for about 30 seconds. 

FERMENTATION and BAKING

1. Cover and let rest at room temperature for 60 minutes, adjusting the time based on the room’s temperature (I work at about 70-72F).
2. On a sorghum-floured surface, gently knead the cubed halloumi and oregano into the dough, evenly. Refrain from using too much flour and from working the dough too aggressively. The dough is slightly soft and sticky, but it’s easy to work with. 
3. Divide the dough into 8 portions and shape each into a roll, dusting lightly with flour. If you prefer to make smaller muffins, you can divide the dough into 10 portions instead. 
4. Place the rolls in a muffin tin lined with paper cups, cover with a towel and wrap in a plastic bag, and let them rise for approximately 1 hour at room temperature.
5. Preheat the oven to 480°F (250°C) 40 minutes prior to baking.
6. Mist the muffins with water and sprinkle with sesame, hemp, and poppy seeds. Spray some water in the empty muffin molds (for some extra steam in the oven). 
7. Place in the preheated oven, reduce the temperature to 465°F (240°C), and bake for 30-35 minutes, or until the internal temperature reaches 205-210°F (96-98°C).
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a cooling rack.
9. They can be served after they’ve been resting for about 20 minutes. 
10. Best to eat within a few hours from baking. Freeze the leftovers and warm in the preheated oven at 400°F (200°C), for about 15 minutes. After reheating, the crust will become more crispy but the crumb will stay soft and cheesy.