I'm regularly baking a 50 % whole grain bread for daily use. Until now I have been relying on eye measurements and not measured my igredients and I have gotten fairly good bread out of it.

However I would like to improve my recipe by being more precise. Can you recommend a recipe for me that has (most of) the following characteristics:

• Healthy (i. e. lots of whole grain and not so much white flour)
• Has seeds and grain in it (like flax, cracked wheat, cracked rye, sunflower seeds etc.)
• Is light and airy
• Keeps fresh and moist for a few days
• Tastes great.

Also I have some questions on how grains and whole grain flour affects the baker's percentage.

When using whole grain when is the best time to add them? Should I just add them to the preferment as I do now or should I soak them seperately and mix them into the dough later?