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| Baguettes to feed 185? James Taylor's Millet & Emmer Baguettes combine the sweet, nutty flavours of wholemeal flour with the airy structure of a well-fermented dough. Made with a mix of emmer flour and red millet flour, balanced by strong white wheat for structure, they deliver a flavourful, beautifully textured crust and a soft, open crumb. Naturally leavened and slow-fermented for depth of flavour, this recipe makes around 12 baguettes, perfect for feeding events or schools. |
This Millet & Emmer Baguette recipe is part of a series from James Taylor’s pioneering school kitchen, which also includes James's Baked Beans with Flamingo & Yellow Peas, Chana Masala and Lentil & Chickpea Lasagne.
Since 2019, James has been transforming school meals at Sir Thomas Abney and Harrington Hill primary schools in London. His mission is to serve nourishing meals made with 100% organic, British-grown ingredients, introducing children to a wider variety of foods while supporting local farms and the environment. Pulses and wholegrains are central to this approach, and we’re proud to supply British-grown beans, peas, lentils and flours. James has been baking sourdough in schools for three years, gradually shifting from white to wholegrain flours like emmer and millet, creating bread that’s both nutritious and delicious enough to win over young eaters. Read more in our blog.
Makes 12 baguettes and fed 160 kids + 25 adults
IngredientsLevain
Autolyse
Main Dough
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Method
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These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
Orfhlaith Noone's addition of Guinness to Irish soda bread give it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please!
