I've started experimenting with some baking using home-milled flours (other than whole wheat flour, which...we could do, but we don't have nearly enough wheat and store-bought flour is cheap enough). Made a multigrain flour using Kamut wheat, sorghum, tricolor quinoa, brown and red rice, (proso) millet, buckwheat, green lentils, and red lentils. I'm using the Multigrain struan recipe from Peter Reinhart's Whole Grain Breads, so letting it sit overnight before baking.
Side note: the book very much is not vegan, but most recipes can be easily veganized by substituting non-dairy milk or yogurt. I imagine the same is true for egg replacements (either a flax egg or two should do the trick or something like applesauce or a banana - depending on the recipe, I presume). Likewise, @wfpb adherents like myself can modify these recipes to either omit the oil entirely or replace it with something like tahini (my personal favorite) and it should still work quite well.
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