Put the water into the mixing bowl followed by the yeast and the remainder of the dry ingredients, mix the dough for several minutes at low speed just until a dough begins to form. Add the oil and mix for an additional minute at low speed. Finish mixing at medium speed for about 8 minutes using a planetary type mixer. This dough should have a slightly tacky feel to it after mixing. Add additional water to the dough if it feels dry. Immediately after mixing divide and round the dough into balls, wipe with salad oil and place into dough boxes. Refrigerate for two hours in a cross-stacked fashion, then cover or nest the boxes to prevent the dough from drying. The dough will be ready to use on the following day, and may be kept in the cooler for up to three days. To use the dough, remove it from the cooler and allow it to remain covered at room temperature for about two hours. The dough can be used over the next two to three hours.
Form the dough by your normal forming method. You may have to make further adjustments to the water content of the dough to facilitate your dough forming method.
I think that this is the crust that most people are thinking of when they ask for a whole wheat crust. It has excellent textural properties, but just like the whole wheat dough, it doesnt make for a very good crispy crust (who really cares when it tastes this good) and it makes a pretty decent thick crust.
If you need to locate a supply of multi-grain mix, contact your local BAKERY INGREDIENTS supplier. There are a number of companies that supply multi-grain mixes (blends of 5, 6, or 7 different grains) to the baking industry.