Flour might be in short supply right now, just when you need or want to bake more bread. There are ways to stretch the flour you have.
First, every time you empty a sack of commercial bread, empty the crumbs into a container and freeze. When you slice homemade bread there are usually more crumbs, so make sure to save those, too. When you have enough, put it your blender or food processor or work it with a fork until it's fine like flour and use it to replace up to a fourth of the flour in breads.
Other things than wheat flour can be used to stretch the wheat flour you have. Consider using a half cup of cornmeal, instant oats or hot cereal blend. If you have hot cereal like Wheatena, use that.
If you have a flour mill or a good food processor, so much the better. You can make flour from any grains, bought or wild (seed). Oats, rye and barley are the most common but don't overlook quinoa, millet and amaranth.
If you're a wild food enthusiast, you may have various wild grains or seeds that can be milled and added.
Don't be afraid to experiment, just keep a few things in mind:
Remember that it takes gluten for bread to rise and wheat is the best source for that, so you need wheat in some form after it has been milled.
Knead bread that has other grains in it a little more than with plain wheat flour. Whole grain flours absorb more liquid than processed white flour, so allow a little more liquid than your recipe calls for.