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| Need to feed a hundred or more? Look no further than school chef James Taylor's recipe for around 130 sourdough rolls, perfect for schools and events. |
This recipe is part of a series from James Taylor's school menu, including Baked Beans with Flamingo & Yellow Peas, Chana Masala and Lentil & Chickpea Lasagne.
James has been working since mid-2019 to transform school meals at two London primary schools - Sir Thomas Abney School in Stoke Newington and Harrington Hill Primary School in Clapton. James’s school meals introduce more diverse ingredients to the school lunch menu, broadening children's palates and allowing for more sustainable sourcing by using locally grown produce that benefits the soil, the planet, and the health of the children. James’s goal is to serve meals made with 100% organic British ingredients.
Pulses are central to this mission, and we've been delighted to support James by providing British-grown beans, peas, and lentils. Read more about James' work in our blog How to Transform School Meals? Beans Is How!
James has been making sourdough in his primary schools for three years. He started with bread made from 100% white flour, which is always popular with the children. Bit by bit, he has been swapping out some of the white flour for different wholegrain flours, trying to find the most nourishing bread possible that the children will still eat.
For this crusty bread roll recipe, he incorporated Emmer Flour and Red Millet Flour, which adds a unique flavour and texture.
Makes 130 x 45g rolls
Ingredients
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Method
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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.
