recipe suggestions for working with limited whole grain options
Hello - I live in Central Asia, and am trying to learn to bake good tasting bread with whole grain content, using what is available here. So far I have found that Flour options here include:
- highest 'sort' - really white, fine texture - they say it is 'the best' and also priced the highest, I am sure it is bleached
- top 'sort' - not as white, texture sort of reminds me of AP flour in Canada, likely also bleached
(per 100g: 10.6g protein, 1.3g fat, 73.2g carbohydrate)
- rye - they call this 'black' flour, it is sort of brown-ish, so I am assuming it isn't bleached
(per 100g: 8.9g protein, 1.7g fat, 73g carbs)
- millet flour
Other non-milled grains available: oats, buckwheat, wheat, corn
I brought over a mill, so could turn these into flours too.
I have found various 'bran' products, both wheat bran and oat bran I think.
When I search for recipes that include whole grains, I always end up with those which use some 'whwh flour' with bread flour.
Can anyone suggest some recipes that I could try using what I have available here?
Thanks for your help in my experimentations!