For our Real Bread Week bake, we were on holiday on Islay in the inner Hebrides. There is an old rayburn there, so I experimented with an Islay Malt Loaf, a fruity, sticky, moist sourdough loaf. It worked out well - and was popular with visiting friends with a glass of local malt whisky.
We used fresh flours from Golspie Mill, the only mill I could find milling stoneground Scottish grain in Scotland.
We will have another run at it, in our home oven, and then maybe try it on the local market.
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