Coming from the Straight Dough section, on page 238, we have a 5 Grain Bread where the grains make up 40% of the flour weight. The recipes uses: Rye flour, Rolled oats, Flaxseed, Wheat flours and bran and Cornmeal, although some of these can be switched out. Turn to pages 50 and 97 for info on preparing the soaker.
Note possible error in formula:
There is a misprint in some early editions. The overall formula for home bakers has the right amount of dried yeast: 0.26 oz = 2.25 tsp. This turns to 0.8 oz in the final dough formula.