I just moved to South Korea and am having a hard time finding whole wheat/whole grain bread, so I want to make my own. I found a recipe on epicurious that I thought I'd try (http://www.epicurious.com/recipes/foo...) that calls for cracked wheat, sesame seeds, poppy seeds, rolled oats, sunflower seeds, pecans, caraway seeds, and fennel seeds. I was able to find everything but the cracked wheat, poppy seeds, caraway seeds, and fennel seeds at the local grocery store, so I was looking for advice on what grains I could substitute for those that are missing and the best way to incorporate them into the recipe.
Possible alternatives that are available at the grocery store here include amaranth, chia seeds, job's tears, glutinated barley, glutinated sorghum, flax seeds, and quinoa. I also suspect that millet is available but I'm not sure because many of the packages don't have any english on them. I went ahead and bought the barley, sorghum and flax because I felt certain that I could use those but now I'm not sure how. The sorghum and barley in particular I'm guessing will either need to be soaked or partially cooked so that they won't be rock hard. I also don't know if I will need to adjust the water content of the bread.
I think that the poppy seeds, fennel seeds, and caraway seeds are just there for flavor and a little crunch so I could either omit them completely or substitute chia seeds/amaranth/flax. I'm a little more concerned about not having the cracked wheat since I think it is supposed to add a bit of chewy texture to the whole loaf. This is where I was hoping to be able to substitute the sorghum or barley, but since those are completely whole grains whereas the cracked wheat has been partially processed I don't think I can just throw them in there without cooking them or something. Also, I don't know if it'll make a difference but I was planning on baking the bread in a loaf pan so I could use it for sandwiches instead of on a cookie sheet like it says in the recipe.
I'm actually pretty excited about being able to experiment with all these grains since I've never even seen most of them in stores in the US, much less cooked with them.