One of the “tricks” used in Peter Reinhart's Whole Grain Breads is to soak various whole grains in water, at room temperature, for 12–24 hours. For example, in his “Multigrain Stuan” formula, he calls for leaving 2 oz whole wheat flour, 6 oz mixed grains, .14 oz salt, and 6 oz milk, buttermilk, yogurt, soy milk, or rice milk out, covered lightly in plastic wrap, at room temperature, for 12–24 hours.
As to which grains to use, there is a note to see the comment. The comment talks about which grains to cook vs. use uncooked. It mentions using brown rice, cooked.
But rice can contain B. cereus spores, which are heat-stable and will survive cooking; and it seems like this room-temperature soaker would be a nice environment for them to grow. The pH isn't low enough (less than 4.3) to stop them, for example. And B. cereus produces heat-stable toxins, which would assumably survive baking.
Is there something I'm unaware of that makes this recipe safe?