Multi-grain blend?
Hi everyone!
I've been a fan of The Fresh Loaf for ages, but never joined and posted—until now, that is.
I've recently gotten a grain mill (a Komo Fidibus Classic) and I'm wanting to try grinding some of the whole grains I usually keep on hand to experiment with in my baking (sorghum, amaranth, millet, teff, rice, quinoa, etc.) and I was thinking that I might be able to make a blend of whole grain flours that I can add to, say, my usual bread recipe, biscuits, pancakes, flatbreads, etc. I've looked around on the internet, but all I can seem to find are gluten-free flour blends with things I don't have (like bean flours) and all the starches and gums necessary for them to replace wheat flour. I'm not sensitive to gluten, though—I'm just looking for blends I could try that would add a bit more or different flavor to the things I usually make with a blend of white and whole wheat flours.
I probably will do a little blind experimenting, but if anyone can recommend any blends they know work well and taste good, that'd be great (I'm not sure which of the flours would be stronger tasting, which would necessitate more/less liquid, etc.).
The grains I usually have around in whole or flour form are buckwheat (toasted and not), hard and soft white wheat, rye (fine flour), kamut and spelt (got small bags of each flour to try), brown and white rice, sorghum, millet, amaranth, quinoa, teff, oats, and white dent corn.
I'd be grateful for any suggestions!
There is brown teff and ivory teff. I used the brown to contribute flavor to GF loaves but never tried it in wheat loaves-I bet it would taste great.
Kamut is lovely golden color and has a very extensible,delicate gluten. If an all kamut loaf is made, it overproofs very quickly,has a tendency to flatten (makes great flat breads/pizza) and needs a pan to support a sandwich loaf. I like to mix it with other wheat flour to give it support.
Every flour and every grain has its own characteristics. Bake a series of loaves using just one of the flours to get an idea of how it behaves and keep notes. Take suggestions, by all means, but the best way to learn is by doing!
Wow-starting with a Komo! Great! Milling, itself, has a learning curve but once you taste bread made with freshly milled flour, there is no going back! Whole wheat becomes grassy sweet and a major flavor component in your daily bread.
Have delicious fun!