6 Grain Plus
I decided to try a 50% whole grain mix of several of the grains I had on hand, and ended up with:
• Red wheat
• White wheat
I also made a room temp soaker with equal parts flax and toasted sunflower and sesame seeds. I also used honey and my faux red rye malt. I sifted the whole grains and used the hard bits in the levain. It stood up to a 29-hour cold final rise. I’ve never done a mix of so many grains. It’s noticeably more flavorful than usual, and I couldn't be more pleased. The dough handled about the same as normal for the Hamelman 50/50 WW recipe this is based on.
My oven as usual is hotter than the dial reads, and these only took 30 minutes at "450 F."