I just wanted to share something that worked out well. I was making a multigrain recipe the other day and didn't realize that I was out of cracked wheat. I substituted kasha ( buckwheat) and it turned out great. It almost dissolved into the loaf, adding just a bit of chewiness. I had never used kasha in bread before, and was pleased with the result.
My children like so many, don't want "things" in their bread so I don't experiment very often. They stayed away, but the adults loved it.