Cottchick,  it is a good idea to mill your grain.   Just watch the water/flour ratio.  You may need a little more water if following a basic recipe.  Could be a good idea to start with 50% bought flour and 50% own milled to see haw you go.  Let us know.

Meganjane,  we would love to hear how the experiment went.

Glad you like this basic recipe.   Always turns out OK,  even when you fiddle with the ingredients.  I use it for small dinner rolls(12) from a mix,  bread sticks (2)  Hot dog rolls (4),  large rolls( 6 to from mix,  Pizza dough , freeze in suitable lots after first rise. Loaf in tin, cob on tray and pipe loaf in pipe loaf tin.  I sometimes flatten it out and spread over with filling and roll up like swiss roll and cut in slices or overlap like pull apart bread.  If I get carried away with the filling(too much),  I turn it over onto an oven tray and give the botton 5/10 extra mins.  to make sure the base is cooked.

It can be made with whole wheat flour or a mix or you can sub.  20g for flour with seeds or soaked grain.

I makeup a grain mix that I keep in a tin and when I get a bit tired of what I'm doing,  I add a bit to the mix or roll the rolls in it. I think I have posted it on the Forum, if not it is on my blog.   "Grain Mix for Bread Topping'  2og. LSA also adds a bit of healthy variety.  Have fun and save money

JulieO, I didn't think you were complaining,  and I really appreciate the feed back.   I value your opinion very much and if the recipe can be improved in any way ,  for the benefit of all,  let us know how you go,  and please be honest.

Wonder,  thanks for the feed back.   This is interesting about the pepper.   Before I put the final touches to the recipe,  I went and bought 2 pieces of KFC.  I had been working on 20 year old memory!!!!.   The overpowering taste was pepper.   I thought I may have over done the 'secret herbs and spices'.  2 other things 'impressed' me,  1, how greasy it was,  and how expensive.  Change the recipe to suit your taste and enjoy it.

Tebasile,  this is so different to the normal nori rolls that I make that I will have to try it.   I know my DD and GD will love them.  Thanks for this recipe.

JulieO,  thanks for that comprehensive report.   I use chicken breast fillets, no bone,  and slice them into about 3 flat pieces, (like you did).  I cooked them over a fairly high heat in about 1cm. of rice bran oil and they browned quickly,  then I put them in the oven.   Mostly I wanted to see if any oil dripped out.   Very little did and they were not at all greasy.  In fact they were nice cold the next day.  I will be interested to hear how you go with putting them in the fridge for a while before you cook them.  Did some of the coating come off? 
I haven't had this problem.  Let me know and I will do more testing.   Thanks again for the report as I am sure it will help others.

Maddy, that looks like the real thing.

Blush, Blush.  Also important to use filtered water,  NO chlorine or treated water.