Bread-Bakers v106.n008.1

I would suggest using around 3 to 5% of the weight of the primary 
flour for the various grains and seeds. You can make a soaker by 
adding water to the mixture and soaking overnight. Incorporate the 
soaker into the final dough. Peter Reinhart's _The Bread Bakers 
Apprentice_ has a formula for German 5 Kern (grain) bread that is 
somewhat similar and may be of help in developing a formula for the 
bread you  want.

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