Fünfkornbrot

Fünfkornbrot, or five grain bread

90g unbleached all purpose

90g whole wheat

90g whole rye

90g rye meal

90g whole spelt

12 hour 100% hydration poolish with 33% of flour weight

12 hour refrigerated bulk ferment

50 minute warm moist proof after shaping

45 minute bake at 475F no steam

method according to Tom Cat's semolina Filone, my base recipe. 

The loaf had good oven spring and handling qualities.  Whole wheat 

is clearly present, and the rye and spelt notes are less pronounced.