Confused about Grains

[Moretta]

I have seen quite a few bread recipes use soft wheat berries and rye berries.

Do I have to stick to that or can I subsitute with buckwheat.

I have kept it simple until now, but I am really getting bored so I would love to start with some bread recipes using the dehydrator since its just occupying space and I have never used it once.

Can someone steer me into the right direction with using grains?

Thank you.

[Ilse W.]

I've used wheat berries, rye berries, buckwheat, and will try whole oats next. I think pretty much any grain will work. I always add some ground up flax into my recipe, which binds it all together. I always liked pumpernickel and that's what all my bread reminds me of.

[Rawkinlocs]

If you personally have problems with grains, you can most definitely use buckwheat in bread recipes. In fact, I have made some delicious banana-breads and garlic breads using Alissa's burger bun recipe (which is a bread recipe using buckwheat) as a base (modifying the seasonings/spices where needed, of course).

[ShelShel]

Thank you Rawkinlocs! I didn't think about that recipe and I am willing to give raw bread another try. Off to my Alissa Uncookbook I go!:D