The multi grain recipe used a different method of proofing the yeast directly with tepid water, possibly the water was not warm enough and/or there was not sufficient rise time to the dough compared with my usually recipe. Recycled the bread to bread crumbs. The rye loaf is better using the usual easy mix method and adding 2 cup rye flour. The wheat and rye flours don't seem to absorb liquids as quick as the white flours and need more kneading with the dough hook. Plus I am used to making bread using the easy mix method and having the dough rise quick enough to bake bread within 2 hours or so.