How do seeds affect the taste of crumb?

How do seeds affect the taste of crumb? Let me clarify.

I love Hamelman’s Five-Grain Levain. I have baked a lot of different breads searching for another bread that rival or at least compete with the Five-Grain. Every bake falls short for taste. When I taste it, I always think, “this doesn’t come close to the Five-Grain”. So, you’re thinking, “just stick with the Five-Grain”. Makes complete sense, except for the fact that I really like baking great breads. And I’d like to bake different breads using various techniques and ingredients. I’d like to experience very open crumb and the Five-Grain has way too many seeds for that type of crumb.

I believe that if the crust and the crumb of the Five-Grain tasted the same without the seeds and cracked rye that I would really enjoy it. I love the flavor and crunch of the seeds, but I think if they were removed (picked out of the bread) that I would still be nuts about the bread.

QUESTION - Do the seeds that are roasted during the bake infuse flavor throughout the bread? I suspect it does, but wanted to hear from others.

QUESTION - I have a home mill and many different grains are obtainable. Should I consider a portion of other certain grains for the flavor profile I seek? Ideas welcomed...

Dan