Before wheat became my kryptonite, I used to bake breads galore. My favourite cookbook is 'Meyers Bageri' by Claus Meyer. Granted, it's in Danish... but the recipes make the best breads I've ever made - all using ancient grains like emmer, einkorn, spelt, rye, and various wheat varieties. I have most of it translated to English if someone wants to try an ancient grains recipe.
I'll dig up our old recipes if anyone wants them: savoury rolls, sweet rolls, Easter bread, pretzels, cinnamon rolls, etc. My family were super avid bakers until about five years ago when everything started making me sick.
Otherwise, the brilliant people over at Anson Mills have a brilliant historic recipe collection, of which I have only tried the gluten-free items:
www.ansonmills.com