The grains I toss into the dough include

wheat
sesame
carraway (sp?)
flax
sunflower
bulghar #2

and probably some I forgot. I just toss them in with all the other
ingredients to get some crunch. The wheat and bulghar are there primarily
there for the crunch. I don't bother to do anything else.

The wheat kernels are probably the hardest parts of this collection. Once
cooked, my teeth, which are far from perfect, seem to handle the hardness
without any problem.

Bill