Why use spelt, millet, barley
I am just curious, and was thinking of trying some different things, but I can't find these in small quantities where I live. I do not want a ton of flour sitting and not getting use. I guess my question is, why do people use these other grains? What does it give you flavor wise for breads? Are they mostly used when people have health issues? Do they provide a different flavor experience? I understand rye, it makes a fabulous flavored bread, especially with caraway seeds too! I am just not sure about some of the other flours I am seeing for making bread.