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If you ever want malted grain (wheat, barley, rye) I always have loads from brewing - I can never keep up with my spent grain (though if you want malted grain that isn't spent I can probably spare that as well...). I'm in NW10, but I can post if it's helpful...
jdmitch-
Ah cheers. Not in London and I'm sure I can probably source it round here if not, or I might try making it in some form.
Found the Bacheldre malted variety at the weekend, which seemed pretty good. Crumb less open than the last batch, but probably more healthy as it's basically a whole grain with a bit of the germ sifted out.
Polygon
Definitely going back to using the casserole dish. With on the left and without on the right.
My attempt at a 'granary' style mix. Don't have any malted wheat so soaked some wheat flakes with some malt extract and seeds and used 10% dark rye.