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.

My experience suggests at least two reasons.  Firstly, using this flour to make a sourdough loaf, will make the ingredients more digestible.

I found out the hard way, it's a healthy microbiome that empowers us to digest the fermentable carbohydrates in plant foods "gracefully".  In my case, I had my first ever true cold sweat from pain for 4 hours when I lost the microbiome population that digests fructans for me. (I have IBS, which up to one in four of us may endure at some point.)

So getting the fructans etc. predigested is the first good reason.

The second is, practicality & convenience.  When we're busy and/or fatigued, foods made from this as sourdough this will act like healthy "grab & go" snacks.

Nancy Reading wrote:Fascinating find AC! It's almost a meal in itself! ..

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

I know!  I would expect you'd get little purple splodges in the finished foods, as hibiscus colours so vividly!

Sounds awesome and convenient to me. I like to mix grains whether ground in bread or just cooked for breakfast. All the extra goodies seem fun even if I don't have a condition that makes them vital, and diversity of nutrients is always good.