Grain flakes

I have used rye flakes and barley flakes in the past. I just use them as you would rolled oats. You can soak them, or cook them if you like, but they don't have to be cooked.

And I like the results.  As it happens, I'm planning to bake today using a 4-grain mix (oats, wheat, rye, and barley) that also includes sunflower seeds. 

It's a lot like using old fashioned rolled oats (the thick ones, not the quick or instant types).  You have three options when using flaked grains: as a cold soaker, a hot soaker, or a porridge.  The soaked or cooked flakes add texture and flavor to the finished bread but aren't quite as nubby as cracked grains tend to be.

Paul

I like to toast mine before adding dry or soaked.

Patsy

If you have a flaker, spelt works a dream. Born to be flaked. Imbibe overnight first, then surface dry before flaking. Rye flakes nicely too. 

Regardless of grain or home flaked or storebought, I think it was from Kristen Fullproof that I learned to slightly brown the flakes in butter before adding water to make them into a porridge add. It brings up some flavor and reduces clumping during addition at second fold. 

Tom

and dust them with flakes.  They brown nicely next to the pan and make a pretty loaf while making a tasty crust. 

I also coat shaped dough onto flakes.  Spread flakes out on a cloth and by picking up edges use the cloth to roll and coat the dough. The clean up is easy.  Cloth can also be used to tranfer to a basket or banneton.