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other grains to add to Whole Wheat Bread?

 
          
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I'm a fan of bread, but not so much 100% whole wheat. I don't want to use any white flour, just home ground wheat and other grains. Does anyone have any experience with other grain flours and wheat making delicious, delicious bread?

I am making a wheat, oat and amaranth bread, but it was very hard to find a recipe because if you search for amaranth bread folks assume you are wanting GF recipes, I just want to use my amaranth to make my wheat bread not so... wheaty.

And tips or recipes for incorporating any grains (millet, amaranth, quinoa, buckwheat, barley, etc) into wheat bread?
 
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Location: Oakland, CA
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I have an old copy of the Tassajara bread book, which is very good about giving you the information you need to improvise, rather than setting down fixed recipes.

I've had good luck with flatbread made with mung bean or garbanzo bean flour, mixed in varying proportions with whole wheat. I have also mixed rolled oats into long-rise sourdough bread, which worked very well.

The general rule is that harder wheat can make up for a greater proportion of substitution: bread flour plus a certain proportion of amaranth will knead and rise about like all-purpose flour, and semolina would need more amaranth for the mix to feel the same.

HTH
 
          
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Joel Hollingsworth wrote:
I have an old copy of the Tassajara bread book, which is very good about giving you the information you need to improvise, rather than setting down fixed recipes.

I've had good luck with flatbread made with mung bean or garbanzo bean flour, mixed in varying proportions with whole wheat. I have also mixed rolled oats into long-rise sourdough bread, which worked very well.

The general rule is that harder wheat can make up for a greater proportion of substitution: bread flour plus a certain proportion of amaranth will knead and rise about like all-purpose flour, and semolina would need more amaranth for the mix to feel the same.

HTH



Hmmm... they sell that here... Maybe I'll splurge. 
 
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