Wet mulit-grain dough

I am using Peter Reinhart's Whole Grain Breads with a wild yeast starter prepared according to his direction. The starter is beautiful. When I bake whole wheat bread, potato rosemary bread, etc. it works very well. However, I am having trouble with his multi-grain hearth bread. This is the second time I've tried it and the dough is way too wet.

Last time, I kneaded in extra dough and the final loaf was bland (too little salt) and dense. This time, I reduced the water used in cooking the multi-grain mix (he recommends 1 part grain to 2.5 parts water; I used 1 part grain to 2 parts water) and the amount of water in the soaker. But the dough is still too wet. I am letting it rest and doing a couple of stretch-and-folds to develop the gluten so I am not adding extra flour.  It is still very, very sticky.

I used a pressure cooker to cook the grains instead of the stove directly as it is easier. I wonder if this makes a difference.

Any ideas on what I'm doing wrong? I'm weighing everything except the salt and yeast which are too small for my scale to weigh. I weighed the water for the soaker and then added as much as I needed to moisten the flour/cooked grain mix. Next time I'm going to try w/o any extra water. It is easier to add water later than to take it out.