I Tested 9 Grains for Freshly Milled Bread… The Winner Shocked Me

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Not all grains behave the same in a loaf. Some shine in muffins. Others are incredible in sourdough. Some can stand alone at 100%, while others must be blended to avoid dense or crumbly results.

Here’s the full ranking:

9️⃣ Millet – Best for flavor, not structure
Gluten: 0% (gluten-free)
Best at 20–30% blended with 70–80% wheat
Adds sweetness and a golden crumb but cannot be used alone for yeast bread.

8️⃣ Oat Berries – Moisture booster
Gluten: 0%
Best at 20% oats + 80% wheat
Adds softness and creamy flavor, but too much can cause gumminess.

7️⃣ Einkorn – Ancient and buttery
Weaker gluten than modern wheat
Can be used