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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
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These cold-proved wholemeal sourdough rolls with nuts or seeds are inspired by the rustic rolls typical of Scandinavian artisanal bakeries. But despite this, they're very easy to make.
This brilliant recipe, using two of Hodmedod's most loved ingredients carlin peas and quinoa, comes from Eleanor Maidment's cookbook Pulse. This simple, but flavourful salad is perfect as a side dish or as a vegetarian main packed with plant-based protein.
