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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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Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
