Lotsa Whole grain Sourdough

I am running very low on safe AP flour, so I did this one kinda? whole grain.  I probably could have used less AP, but I was afraid it would be too dense. In hindsight I could have used more freshly milled grains.

Levain build: (4 hours before mixing)

10g NMNF rye starter

40g fresh milled hard red wheat

40g water

Second build: (after the 4 hours and at the same time as the soaker) - I was NOT sure this was going to work, (I never add this much all at once) but it was bubbly and ready in about 2 hours. Go figure.

192g fresh milled hard red wheat

192g water

Soaker:

80g Cracked rye

80g Whole Flaxseeds

70g Sunflower seeds

70g old fashioned oats

370g boiling water

6g salt

Final Mix

450g AP Flour

228g Einkorn

228g Water

Soaker

Levain

Mixed about 4 minutes in my Kitchenaid Mixer on speed 4, divided in two, shaped and put to bed in bannetons in the fridge overnight.  Baked at 465df in dutch ovens for about 40 minutes in the morning. 

Really tasty! (and low sodium - next time I'd like more salt - I'll add it in the final mix)