Using a soaker—some raw or ground grain mixed in water, soaked for a bit, then added to the dough after the first mix—you can put almost any grain into a sourdough loaf.
For this loaf, I used some Bob’s Red Mill 10 grain hot cereal (good cereal, by the way):
whole wheat, rye, triticale, millet, oats, brown rice, barley, corn, soy beans, oat bran and flaxseeds
I’ve made a few loaves using this technique.
More often than not, they’ve ended up with very high hydration (this one pencils out to something like 120% water, which was too much) but a chewy and highly gelatinized crumb.
They make great toast.
