I recently discovered this diversity blend flour from Hodmedods and have been putting it in my home-made bread. I mix is with my usual multigrain flour and the bread turns out like this. Doesn’t it look delicious!
The ingredients are fantastic too – organic wheat, lentils, barley, peas, rye, oats, spelt, nettle, seaweed.
It’s wonderful stuff! I wish I’d found it years ago.
The only reason I make my own bread is because I could not find any commercial bread that wasn’t full of salt. I couldn’t understand why I was the only person raising this issue or who wanted salt-free bread and thankfully it seems, I’m not. In the Guardian yesterday, Salt in sliced breads exceeds crisps, say health campaigners.
rachel.blog 
I’ve just tried a new brown sourdough from our local bread shop that is really salty. I’m sure there is a lot of salt in it and it does nothing to help our palates adapt to healthier tastes. It sounds like this is doubly healthy with the mix of different ingredients, and looks very tasty too.
Why do they do that? Sometimes I think the speciality sourdough bakeries are the worst for salt as there’s it’s trendy to put sea salt in everything.
Our trendy bakery, the one every queues outside, does a rosemary and sea salt thing that someone said was their favourite and persuaded me to try. It made me wince it was so salty. It was like the equivalent of sucking a lemon.