I have posted this link before . It has a wealth of information and even more importantly there are many many participants in the forum and you can ask questions and great helpful answers. Good Luck !

Here is a link that might be useful: The Fresh Loaf

Jackie, the Fresh Loaf posted by trailrunner is the best site I am aware of. Before you swear off Whole wheat, they are several different varieties - red whole wheat is the one you are probably thinking about, but there is also white whole wheat which has a taste that is not as strong as the red wheat.

The Fresh Loaf is awesome, but can be a little intimidating, especially if you're just starting out. I also like King Arthur Flours recipes / website.

Here is a link that might be useful: King Arthus Flour Bread Recipes

What kind of wheat flour are you using? Red wheat varieties are more acidic and have a strong flavor, and are much darker in color than white wheat varieties. Switching to 100% WHITE whole wheat flour may make a huge difference in the flavor for you. When you are checking out the King Arthur web site, also check out their White Whole Wheat Flour and recipes that include it.

Red wheat and white wheat have the same growing conditions, plant characteristics and similar nutrition.

Where they differ: Red varieties have 1-3 genes that determine the bran color. In heritage varieties, like Turkey Red, there are 3 genes and that variety is very dark and a very acidic flavor. Most of today's red wheat varieties only have 1-2 of these genes, so aren't as strong in flavor, or as dark, as Turkey Red.

White wheat has no genes to determine the bran color, and was developed through seed selection. Think of white wheat as the albino of wheat varieties. White wheat is much lighter in color and has a mild, sweet flavor. A great choice for people who really don't like the flavor of whole wheat flour, but want all the benefits of whole wheat.

Was the 5-grain from the addition of a chopped/flaked cereal mixture OR from 5 different flours? If you are adding a chopped grain mixture, it's a completely different type of bread than using the flour from multiple grains. The chopped grain mixtures are called an "add-in" (other add-ins would include cheese, nuts, fruit, wheat (or other grain/seed/bean) sprouts, dried vegetables, herbs, etc., are added to a base bread generally made with wheat flour - whole wheat or a mix of whole wheat and unbleached/bleached flour.

-Grainlady

Although I haven't made this bread in years but back in my bread days this would have been my favourite. Can't say it is fun to make because it is so simple but the taste is great.

Here is a link that might be useful: http://www.artisanbreadinfive.com/2010/02/09/back-to-basics-tips-and-techniques-to-create-a-great-loaf-in-5-minutes-a-day

Thank to everyone for their input. Grainlady I used KA unbleached whole wheat organic flour. I did not realize there was white whole wheat flour. The other flour was KA unbleached bread flour. The recipe called for honey and the grains I used were Red Mill 5 grain rolled hot cereal. I am trying to replicate a local grocery stores (Publix) 5 grain Italian bread. I am going to go the the web sites suggested and keep trying until I get it right. Thanks again, jackie

I looked up the most popular 5 grain formula for you :) It is a Hamelman recipe from the book Bread. He is well liked and has wonderful recipes in his book that are all fool proof and well edited. Hope you enjoy . If you have any questions please ask.

Multigrain BreadSoaker
60g instant oats, roughly crushed by hand
20g 9 grain cereal mix
50g flax seeds
20g pot barley or sunflower seeds
125g boiling water
9g salt
Final Build

All of soaker
390g bread flour
110g whole wheat flour
20g rye flour
310g water at room temperature
3g dry active yeast
Seed Topping Mix

Equal parts sunflower seeds, rolled oats, flax seeds
Directions

For soaker, combine all ingredients and stir to combine. Let sit covered for 30 minutes or until room temperature.
For final build, put water, flours and yeast (in that order) in bread maker and start artisan dough program. Let machine mix until all ingredients combined into a wet shaggy mass. When kneading cycle begins, press pause button and let the dough autolyse for 30 mins. Allow kneading cycle to begin. When Mix-Ins signal alerts, add in the soaker ingredients. Bring together to ball of dough with a wooden spoon if needed. When cycle is done, remove dough from machine onto a lightly floured surface and knead fro approx. 5 mins. Dough should be at a medium gluten development and when windowpane test is performed, should be able to stretch the dough to translucency without tearing it.
Let the dough rise in a lightly greased bowl, covered, till it doubles in size, at least two and a half hours. Stretch and fold at 45 minutes and again after another 45 mins.
Ready a banneton or line a bowl with a cloth. Dust it with rice flour and seed topping mix.
Shape the dough.
Put the dough top side down into the prepared banneton or cloth-lined bowl. Cover with a towel or plastic wrap and let it rise for an hour - hour and half.
Preheat oven to 475 degrees. If youâÂÂre baking on a sheet pan with roaster, put this in the oven as well.
When the final proof is done, gently upend the dough onto baking surface, slash it 3 or 4 times and bake for 25 minutes with steam. Turn the oven down to 375 degrees F., remove the steam and continue baking till done, another 10-15 minutes. If unsure about doneness, use a thermometer and remove the dough when its internal temperature is 200 degrees.

I find the "soaker" addition of multi-grains in bread recipes to give excellent results. In the past, when I added grain cereal or cracked wheat, the dough was more tough than I wanted. Then I found the Struan Bread recipe by Peter Reinhart, author of The Bread Baker's Apprentice. I do not put the poppy seeds on the bread, personal preference.

A link follows to the recipe and picture on The Fresh Loaf

Here is a link that might be useful: Struan Bread on The Fresh Loaf

I just discovered this great site. All kinds of information about bread baking. I've been on the other sites mentioned but this may be the most basic and a good one for beginners like us.
Ginny

Here is a link that might be useful: Red Star Yeast