Hi All,

Just thinking about what Andy said in another forum about really treasuring flours from independent millers. I had a lovely surprise when visiting a friend in Yorkshire recently. Just back from the Lake District she had brought me a present of a packet of Little Salkeld Watermill [1] Four Grain Blend Flour. This contains wheat flour, giant oat flakes, barley flakes and cracked rye grains. I'm looking for something good to bake with this that suits my baking level and the other ingredients I have to hand. Any ideas welcome, either from books or your own creations!

Other ingredients I could add to a formula, include a range of wheat flours, rye, spelt, rice and maize flour, oat flakes and flaxseed/linseed. I have some spices that could go well with this mix, particularly caraway, aniseed and fennel seeds.

I've only returned to baking yeasted breads from January this year and sourdough breads from May. I've made more mixed grain loaves than straight white but with a blend of flours rather than cracked or flaked grains. I'm much better at handling lower rather than higher hydrations doughs but can adapt hydration if needed. 

I'm not limited to recipes in books but in case anyone has a good book-based formula, my growing collection is below. Sadly I can't easily get my hands on other classics by American authors such as Suas. 

Jeffrey Hamelman, Bread

Jan Hedh, Artisan Bread 

Dan Lepard, The Handmade Loaf

Andrew Whitley, Bread Matters

I welcome your ideas - many thanks!   Daisy_A