I've been on a quest lately to try out different flours. Whole wheat might as well be like white flour, but we use both. Also in the cupboard and rotation are spelt, buckwheat, sorghum, rye, barley, millet, whole wheat pastry, and oat. Oat is added either as rolled, or ground, but mostly whole or bran.
So, with this we have been mixing up various breads and batters. I've also added barley malt when making bread which gives it a really nice sourdough like smell when added to yeast.
Chow, but as always I improvise. Only 1 cup was Bob's unbleached flour, the rest was a combo of buckwheat, whole wheat pastry, spelt, and a cup of millet. Spices and stuff were also changed, and only 1 stick of butter. I also omitted the orange butter.
Below no need bread with barley malt, spelt, flax and sesame seeds.