This is from a bake last week, it's based on a soaker, containing; cracked spelt, rolled oats, soy grits, whole flax. The water and grains were in equal proportions, the concoction was inoculated with a mit full of ripe SD culture and left overnight at 18c.
The main dough contained white wheat flour, Ruch flour, rye flour, 2% salt. 2.5% fresh yeast.
I roasted sunflower seeds(to the smoke point) in a frying pan, let them cool and then gently incorporated them in the last segment of the mixing time.
The acidity was right up front on this one, the crumb moist the crust crisp with a good grain chew about it.
I'd like to bake this one more often but the children are somewhat less than enthusiastic for this one.