Hovis Granary flour
I am a moderately experienced bread baker, challah weekly, sweet rolls, dinner rolls, whole wheat and white sandwich loaves, the usual starter stuff. I have a dear friend who travels to UK frequently so I now have a reliable source of Hovis Granary flour (2 bags in freezer now). I want to make Granary baps for chicken and sweetcorn sandwiches.
The prob: I have a recipe but know little about the reliability of the source and I have no idea besides chicken and sweet corn what goes into a chicken and sweetcorn sandwich. Ridiculous as it seems...this remains one of my favorite things to eat in London. It may be a memory best left untouched, but I have the flour and the determination, and hopefully the skill set, now I need reliable recipes and foolproof advice.