I buy my "specialty" flour online or have my Mom ship it from Germany. The flour there is different in taste and also in the heaviness. I can't really explain but it makes my cakes and pastries more airy and it rises better.
I use also All purpose, whole wheat, and cake flour, bread flour.
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You might try a 7 or 9-grain cereal. Either grind it fine (like in a blender) or soak in water overnight and drain and add to the recipe. I grind wheat, rye, and buckwheat for my breads. I have also purchased the 9-grain cereal and added it in. I have a regular mill that I grind with. But I believe a small amount could be ground finer in a blender. Anyway I like the flavor of multi-grains. Sometimes they result in a heavier, more moist product. But still good!! Hope this helps.
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