Whole grain recipe request
Hi all, I got retsel and some grains to mill. I was finally able to get the mill to work without glazing the stones. I can't however mill the same grain/flour twice to make it finer because any time I put already milled flour in it, the stones get glazed... Not sure what the issue may be, but my guess is that the second time I run the milled grains/flour through they already have oils released and thus somewhat wet, so they glaze the stones (stones are not steel ones).
I made some regular soughdough bread from white and red hard wheat berries. Would you recommend any recipes which will be somewhat more diverse in terms what grains are included? I have white and red hard wheat, kamut, barley and rye berries plus whatever else may be in the kitchen (flexseeds, etc.) at my disposal. I use soughdough starter.