First try at Peter Reinhart's Transitional Multigrain loaf....
Last night I tried Peter Reinhart's Transitional Multigrain Hearth Bread. The bread looked and tasted great. However, the crumb was a bit tighter than I was expecting. Is this usual for a multigrain bread? I know my whole wheat breads tend to tighten as ratio of bread to wheat flour decreases.
The multigrain dough includes rolled oats, whole wheat flour, rye flour, cornmeal, wheat germ, flaxseeds and bread flour...22% wholewheat, 44.5% bread flour and 33.5% multigrain mix with 61% water.
Can I make the crumb airier by increasing hydration or possibly adding vital wheat glutin? Or is this typical crumb for a multigrain bread?