Hello everyone, I am very new to baking breads.
I have successfully baked breads out of white flouer and whole wheat flouer, recently I accuired some quinoa and 12 grain flouer as well as Rye flouer.
I tried making 2 1/2 Rya flouer, 1 /12 12 grain flouer, 1 1/2 quinoa flouer, some 12 grain oats, 2 cups of water, the same way I made my whole wheat breads, but this time the mix became very danse, and the mix did not rise as well as it would rise using white and whole wheat flouers before.
My questions are: what did I do wrong? is mixing so many kinds of flouer give that effect? and how can I make the mix rise better?