Today I made Hamelman's Five Grain Levain

Excellent flavor, pretty straightforward formula, a bit of starter, a bit of commercial yeast - 90 minutes bulk fermentation, 1 hour final rise, and bake it.  No fuss, no mess, just a great bread.

My question, though - the bread is called FIVE grain levain, but no matter how I count it, there are only FOUR grains in the bread: flaxseeds, cracket wheat, oats, and sunflower seeds.    Is he considering the regular flour, milled in the dough, as a grain too?    Next time I might add some sesame seeds and call it "SIX grain levain"   ;-)