Sourdough Multi grain Sandwich Bread

It's that time of the year when the ovens in most households are going to be working overtime. It's holiday season and to jump start my baking spree I joined the lovely group of ladies doing the bake-a-thon. Champa @ Versatile Vegetarian Kitchen is the brain behind  this bake-a-thon.
The group has been doing this baking marathon for the past couple of years and I'm joining in the fun for the first time this year. Group is planning to post 3 days a week, so look forward to some delicious sweet & savory bakes in the coming days.
I'm always looking for new recipes to use my sourdough starter. Even though I forget to feed it for weeks together, the starter is still doing well (knock on wood). But I try to bake something with it at least once every 2 weeks.

This recipe is from King Arthur Flour's site. I like this bread because it has multigrains and whole wheat flour to make the bread more nutritious. I added Bob's Red Mill 5 grain rolled cereal, but any combination of seeds and grains can be used here.
This bread is great toasted with a smear of butter and/ or nutella. It is firm enough to be used with sturdy fillings in a sandwich.

Recipe from here:
Ingredients:
All purpose flour - 1 1/3~1½cups
Potato Flour - ¼cup (substitute with ½cup instant potato flakes)
Whole wheat flour - ½cup
Vital wheat gluten - 2tbsp
5 grain Cereal - 1/3 cup (you can also use any of your favorite seeds & flaked grains blends)
Instant Yeast - 2tsp
Sourdough Starter - 2/3 cup (fed or unfed)
Lukewarm water - 2/3cup
Sugar - 1tbsp
Salt - 1¼tsp
Olive oil/ Vegetable Oil - 1tbsp

Method:

• Combine all the ingredients in a mixing bowl or the bowl of a stand mixer. The dough starts of shaggy and gets stickier as you knead. After kneading for about 7 minutes in a stand mixer, the dough will still be sticking to the walls of the bowl, that is OK. Use floured or oiled hands to transfer the dough into a lightly greased bowl. 
• Cover and let rise for 1½~2hours. It will be very puffy, but may not double in volume.
• Lightly grease a 8½"x4½" loaf pan (I used 9"x5" pan and it worked fine).
• Gently deflate the dough and form a log. Place it gently in the greased pan. Cover lightly with a greased plastic wrap and let rise for 1½~2hours, or until it crests at least 1" over the rim.
• Around the end of the rising time, preheat the oven to 350°F.
• Bake the bread for 30~35 minutes, tenting with foil after 20 minutes if the bread starts to brown too much. The bread will be golden brown and should register 190°F internal temperature.
• Remove the bread from the oven and turn it over on to a wire rack to cool completely.