Multigrain Sandwich Loaf

soaker:
56 g each whole wheat flour, coarsely ground cornmeal, & rolled oats
45 g rye chops
7 g oat bran or wheat bran
7 g flaxseed meal
4 g salt
170 g milk
Mix together, cover, and leave at room temp for 12-24 hrs.

biga:
227 g bread flour
1 g instant yeast
142 g water
Knead into a smooth and slightly tacky dough. Cover and refrigerate for at least 8 hrs. Remove from refrigerator about 2 hrs before mixing final dough.

final dough:
all of soaker
all of biga
28 g whole wheat flour
5 g salt
7 g instant yeast
42 g honey
14 g vegetable oil
Break up soaker and biga. Mix them together with all other ingredients. Knead until dough is well developed and slightly tacky.

Bulk ferment until 1.5 times original size, 45-60 min at warm room temp (75°F/24°C).
Form into a loaf and place into a 4" x 8.5" pan. Proof at warm room temp until 1.5 times original size, 35-45 min.
Score down the center of the long dimension and bake at 350°F/177°C for 20 min. Turn 180° and bake another 20 min. Remove from pan and finish baking directly on oven rack so that bottom and sides can firm up, about another 5-7 min. Should be dark brown and register around 195°F/91°C when done.

Cool thoroughly and enjoy!

credit: Peter Reinhart's Whole Grain Breads

...will post the recipe soon!