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
    • Rye
    • Spelt
    • Kamut
    • Emmer

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."  

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