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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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This rustic galette recipe from India Mathews is a celebration of simple, honest ingredients and using the whole of the grain. Made with wholemeal flour, the pastry has a beautiful depth of flavour: nutty, buttery and subtly sweet. Beyond the taste, baking with wholemeal flour reduces food waste in the milling process.
This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
