Whole Wheat Bread with grains
I'm up to making Whole Wheat bread with multi grains (flaxseed, sunflower seed, pumpkin seeds, sesame, black sesame) and i have two questions.
1- Does the amount of seeds incorporated within the dough affect the level of hydration? i.e: do i have to increase water amount.
2- Usually i prefer making bread more on the high hydration level 70% and up, do you recommend taking the same approach with this WW grains or should i go with the 66% or 68% Hamelman describes in his recipes?
I appreciate your help on that.