I picked up a multi-grain whole grain mix at the bulk store; it has rolled oats, barley flakes, flax seeds, millet, and a few others.
I used a variation of the slow artisan-style wet bread that I've been making:
2 cups bread flour
1 cup multi grain mix, ground into a flour
1/2 cup multi grain mix, whole
1 3/4 cups tepid water
1/2 tspn yeast
Mixed it all together, and let it sit in a warm spot overnight. I dusted a sheet pan heavily with cornmeal (instead of using parchment paper), rolled the dough gently into a ball, then proofed it in a slightly warm oven for about 45 minutes. Removed the loaf, egg washed it, sprinkled with whole grains, and preheated the oven to 425F. Inserted the loaf with a few cups of water splashed at the bottom of the oven and in a pan to create humidity. Added splashes of water for humidity every few minutes for the first 5 to 10 minutes of baking. Baked for a total of 38 minutes, and the loaf reached a temperature of 202F.
The result is quite tasty. I love the flavor and texture of the whole grains. Like most of the wet breads I've been making, a lot of the rising was horizontal... I'm looking for a way to make it more vertical. I'd like to try this recipe in a loaf pan next time.