Multi Grain Sourdoughs

I love to blend flours. I have a grain mill hand cranked grinder but sometimes I don't use it I blend the grains whole and they puff up when rising overnight.
My very first bread was this one when attending an art banquet at Mamaroneck High School in 1976.

WHEAT-SOY-SESAME BREAD
1 pkgs. or 1 tbsp. Fleishmann's Instant (not quick rise) baking yeast
2-3 c. wrist-temperature water
1 Tbs kosher salt
3/4 c. ground unhulled sesame seeds
1/2 c. soy granules or soy flour
4-5 c. whole wheat flour

Now I use poppy seeds, unhulled barley, corn or soy grits, groats, oats, rice, flint corn, soybeans, tofu, lentils, flax, millet sunflower seeds, cashews, raisins, on and on.

Have fun!!