Whole-Wheat Bread with a Multigrain Soaker

This Version of Whole-Wheat Bread is more Robust than its soakerless cousins, and keeps quite well because of the high moisture level. By pre-fermenting 35 percent of the flour, the dough has an extra boost of not only flavor but leavening potential as well. What may seem at first glance like a high percentage of salt is in fact a balanced measure, since the soaker grains need salt in order for the bread to be balanced. Other grains and seeds, such as flax, sesame, sunflower, and cracked ry