With a desire to expand beyond my sourdough breads of wheat, spelt and rye, I have put together a table of different flours, beans, grains, etc. that can be ground and made into flour or cooked and added to doughs. I had to get my head around where to find the flours. Now all I can dream about is getting grains locally and milling them myself.
This is not a fruit-in-the-bread project. I want to use substances for making bread in contrast to putting stuff in bread. I believe that stuff belongs in between the bread slices of a sandwich and not actually baked in the bread. Personal preference.