Blended flours for sourdough

I've just spotted this intriguing product in the UK, from the pioneers at Hodmedods:

Diversity Flour #2 Meadow Blend, Wholemeal, Organic
https://hodmedods.co.uk/products/diversity-flour-2-meadow-blend-wholemeal-organic

Ingredients
YQ Wheat, Black Wheat, Spelt Wheat, Rye, Naked Barley, Naked Oats, Peas, Lentils, Buckwheat, Linseed, Poppy Seeds, Nettle, Cornflower, Hibiscus, Rose Petal, Mushroom Blend

I don't think any of the ingredients are grown as a maslin (mixed) crop in the fields (like field peas interplanted with cereals).  I think it's made into a maslin or mix at milling.

"Created by Vanessa Kimbell .. blended here at the Bean Store from grains, pulses and seeds grown by UK farmers with added botanicals, this diversity flour is designed for use in sweet and savoury sourdough baking.

"..the culmination of years of research .. into the workings of the gut microbiome, the process of wild yeast fermentation and the art of baking for flavour and nutrition."

(I'm going to be cautious due to being in month 8 of IBS, but still fascinated).

Fascinating find Ac! It's almost a meal in itself!


(from above link)

The milled flour doesn't look this colourful, I wonder whether the hibiscus would colour the baking.

I don't quite see the point.
Hibiscus? Mushrooms? Rose petals?
I get enough variation just making the same bread with the same flour or two under different conditions.
Add spices (fennel seeds, orange peel), or seasonings (sesame seeds, pumpkin seeds) and there's unlimited variation.
Fewer ingredients is easier to fine tune.
You want to eat your rose petals? Make rose petal tea or jam. They'll disappear in bread. And they're too nice to disappear.
You'll enjoy more variety in your daily bread if you use the buckwheat this time and the barley next time, and so on.
And over time you'll still get your dietary diversity.