I would like some help with 2 questions. I have the ABin5 book but haven't used it much. I'm ready to give it another try. I like the whole grain idea, but can't tolerate whole wheat. I'm OK with white flour. What else besides oats can I add to get some whole grains? Any tips? My second question has to do with the crust. Because I have braces on my teeth, I'd like a less crunchy crust that's a little easier to chew. What adjustments should I make to result in a softer crust -- no water, covered baker, etc? Thanks a bunch for any help! Other whole grain flours that you might consider are barley, quinoa, spelt, or amaranth. If you want a softer crust, the simplest thing to do is add a tablespoon of butter or oil to the recipe; that will keep it much softer. You can also brush the top of the loaf with some soft butter right out of the oven. Susan

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