HERE IS ANOTHER HEARTY GRAIN BREAD, flecked with color, high in fiber, great in taste. The grains total 40 percent of the flour weight, and contribute significantly to flavor and nutrition. They also hold quite a lot of moisture, which helps to extend the fresh life of the bread. Grain types and percentages in the soaker can be altered, as long as the overall hydration remains balanced. If the dough is refrigerated overnight (which it seems to favor), be sure to degas it 2 or 3 times as it cools.