This bread was made with a cooked mix of grains consisting of: muliti grain rice mix, ww berries, flaxseeds, quinoa, rye berries, red bulgar and wheat bran. The resulting dough was very wet and required an additional 1 + 1/2 cups ww flour to get it soft and tacky. The rest was done as written in the book. The dough was proofed and then shaped into 2 boules, one was place in a wicker basket lined with floured muslin,the other in a floured wicker basket to get an imprinted design on the dough.
The finished bread was a little moist and slightly chewy, a very tasty eating experience.